Mix well in medium bowl... 1 can Betty Crocker ready-to-serve butterscotch pudding (2 cups), 1/4 cup milk.
Put a miniature foil baking cup in each of six muffin cups.
Sprinkle in each foil cup... 1/2 tsp. multicolored nonpareils (tiny colored candies)
Divide the pudding mixture equally among...
Mix in a pitcher... 2 cups chilled orange juice, 1 cup lemon juice, 4 cups chilled apple cider, 1/2 cup sugar
Stir until sugar is dissolved. Pour over ice cubes in tall glasses.
7 or 8 servings (about 1 cup each)
6 cups oats
2 cups broken walnuts
2 cups golden raisins
1/2 cup chopped dates
Heat oven to 250F. Spread oats and walnuts in ungreased roasting pan. Bake uncovered 1 hour, shaking pan occasionally. Cool. Mix with raisins and dates.
24 servings (about 1/3 cup each)
In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.
4 pkgs Betty Crocker scalloped potatoes
1/2 cup butter or margarine
10 cups boiling water
2 2/3 cups milk
Heat oven to 400F. Into each of two ungreased 3-quart casseroles, empty 2 packages potato slices; sprinkle with 2 packets of Seasoned Sauce Mix. Stir in 1/4 cup butter or margarine, 5 cups...
1/2 cup sauterne
2 tbsp instant minced onion
2 tbsp lemon juice
1 1/2 cups mayonnaise
4 hard-cooked eggs, chopped
In saucepan, mix wine, onion, lemon juice and mayonnaise; heat to boiling. Fold in eggs. Serve over hot cooked asparagus.
2 2/3 cups sauce
Measure 4 cups fruit (raspberries, cantaloupe and honeydew melon balls) into bowl; sprinkle with 1/4 cup orange-flavored liqueur. Cover and refrigerate. Divide fruit among 8 dessert dishes. Mix 1/4 cup milk and 1 can Betty Crocker ready-to-serve vanilla pudding (2 cups). Spoon pudding mixture...
6 eggs, slightly beaten
2/3 cup sugar
1/8 tsp. salt
2 tsp. vanilla
5 cups milk, scalded
Sweetened fresh raspberries
Heat oven to 350F. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into twelve 6-oz custard cups. Sprinkle with nutmeg. Place cups in 2 baking pans...
In saucepan, melt 2 tbsp butter or margarine; blend in 2 tbsp flour. Cook over low heat, stirring until bubbly. Remove from heat; stir in 2 cups light cream. heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and keep warm.
Crepe Sauce (above)
Cook and stir 1/3 cup each minced onion, chopped green pepper and butter until onion is tender. Stir in 6 cups chicken broth, 3 cups bulgar wheat, 3 cans (3 oz each) sliced mushrooms, drained, 1 1/2 tsp salt and 1/4 tsp pepper. Cover; heat to boiling. Reduce heat and simmer 15 minutes.