Labor Day was half off day at our Goodwill so I stopped in to see what I could find. I am trying to limit myself to only going on half off days since we don’t really need anything. I did find some wonderful treasures that day, but the ultimate had to be the box of Betty Crocker recipes. The date on them is 1971 and I am totally loving the recipes and categories that they had. Some of the categories were Budget Casseroles, Mens Favorites, Gala Menus (probably among the most interesting dishes served to statesmen and celebrities- Hot Bouillon & Cottage Cheese , anyone?), Ground Beef to the Rescue, and hundreds of recipes in the Fondue category. I also got:
1. A pretty pot of fake mums (for our family room)
2. Two vintage coffee signs for our kitchen
3. Two pairs of new tights
4. A pair of sweats
5. A fleece hoodie
6. Three pretty green & white plates
7. Party Invitations for my daughter’s next birthday party
8. A pretty Pier One frame set
Total spent: $14
Here is a recipe from the recipe box that I am looking forward to trying:
Apple Crisp (Betty Crocker, 1971)
Butter crunch (recipe below)
1 can (21 ounces) apple pie filling
1 teaspoon lemon juice
1/2 teaspoon cinnamon
Vanilla ice cream
Prepare Butter Crunch. Heat oven to 450 degrees.
In an ungreased 9″ pie pan or baking dish, mix pie filing, lemon juice, and cinnamon. Sprinkle one cup of the butter crunch evenly over the top. Bake ten minutes or until top is light golden and bubbly. Serve warm with ice cream
Butter Crunch
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
1 cup flour
1/2 cup chopped pecans, walnuts or coconut
Heat oven to 400 degrees. Mix all ingredients with hands. Spread in an ungreased pan (13×9″) Bake fifteen minutes; stir with a spoon. Store in a covered container in refrigerator. Yields two cups.
Pineapple Crisp: Substitute one can (22 ounce) pineapple pie filling for the apple pie filling.