Is anyone even still following this? Probably not. Anyways, like many people, the pandemic has totally messed up the way that I eat. I get into a lot of food ruts. I’ve also had some intense medical reasons so I cook a lot of random food. I have been posting a lot of my meals to instagram (instagram.com/keppelskitchen) but this year, I decided I wanted to get back into Betty Crocker Life.
I decided I’d start today with Betty Crocker’s Cooking Calendar. They have various recipes for meals that correspond with each month. I made the January “Weekend Dinner”. The dinner consisted of Oven-baked Chicken with Orange Sauce, Buttered Brussels Sprouts, Carrot-Raisin Salad, Hot Biscuits and Chocolate Pudding.
The only recipe included was the recipe for the Chicken. I guess in 1962, they assumed you had the other recipes?
Oven-Baked Chicken with Orange Sauce
- 1 fryer chicken, cut in pieces
- 1/2 cup orange juice
- 1 tsp salt
- 1 tsp dry mustard
- 1 tsp paprika
- 1/4 tsp Tabasco
- 1 to 3 tbsp orange rind
- 1/3 cup vegetable oil
- 1 can (4 oz) sliced mushrooms
You put the chicken, skin side down, in a baking dish, mix the other ingredients (except mushrooms) and then pour it over the top and bake at 400 degrees for 45 minutes. Then you flip the chicken so the skin is up and then add the mushrooms and cook another 15 minutes.
I used chicken thighs because that’s what I had. I trimmed the extra fat off of them and threw the fat in the freezer to use later to render to make schmaltz. I also used Frank’s not Tabasco, because I’m in Buffalo so that’s what I had. The mushrooms add nothing to the dish. I think I just don’t like canned mushrooms. I would omit them if I made this again. I think I’d double the orange juice and use less oil if I made it again as well, so there’s more orange flavor….and probably fresh orange juice (I used Tropicana), so then you’d have rind.
The book didn’t include a recipe for the Carrot-Raisin Salad, so I went to the Betty website and found this one: https://www.bettycrocker.com/recipes/carrot-raisin-salad/e236ba4c-1aca-42e2-88eb-2d48822d534e
Carrot-Raisin Salad
- 1 lb carrots, shredded
- 1 cup chopped apple
- 1/2 cup raisins
- 1 tbsp chopped pecans
- 1/4 cup plain yogurt
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 1 tsp grated ginger
- 1/8 tsp salt
You throw it all together and then serve with extra chopped pecans on top. I didn’t use as much mayo and sour cream, just a tablespoon or so, and the added yogurt until it got the consistency I wanted. I didn’t want it to be drowning in creaminess.
The Brussels sprouts were frozen from a bag that I microwaved. I prefer roasted sprouts, so I don’t know why I didn’t just throw them in the oven since the oven was already on, but I didn’t really want to have to wash a baking sheet.
I didn’t really feel like biscuits, but I had a ciabatta roll. Not pictured was my pudding, which was Jello Sugar Free, because I was not about to make pudding.
This book came out in 1962, designed to be “a year-round guide to meal planning with recipes and menus”. It’s also designed as a date book where you’re supposed to note your appointments and family’s birthdays. It has facts or quotes for every day of the year. Today, it notes that in 1901 Queen Victoria died, ending her reign on 64 years. For January, it suggests oranges and broccoli for your “best buys”. Stay tuned for February, which is cabbage and bananas!