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excerpts from Betty Crocker's New International Cookbook

1989: Betty Crocker

Betty Crocker's New International Cookbook (New York: Prentice Hall, 1989), is apparently out-of-print, however, used copies of this excellent cookbook are often available. The recipes are adapted to the modern American kitchen; the instructions are concise and easy to follow.

Betty Crocker's New International Cookbook

Prentice Hall
New York





APPETIZERS


African Red Dip with Shrimp

Ata Sauce with Shrimp

West African ata sauce is based on a homemade red pepper paste, complex with the flavors of many spices. The paprika is "toasted" before it is added, which brings out its characteristic flavor.

  • 1 cup chili sauce
  • 2 tablespoons Red Pepper Paste (below)
  • 1 dozen chilled cooked shrimp

Mix chili sauce and Red Pepper Paste. Serve with chilled cooked shrimp.
6 servings

Red Pepper Paste

  • ¼ cup dry red wine
  • 1 teaspoon ground red pepper
  • ¾ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 1/8 of a medium onion
  • 1 small clove garlic
  • ¼ cup paprika

Place all ingredients except paprika in blender container. Cover and blend on high speed until smooth, scraping sides of blender frequently.

Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool.





FISH AND SHELLFISH


Fish Baked with Tomatoes and Spices

Mtuzi wa Samaki

The hallmark of much of African cooking is its hot and peppery nature. Mtuzi wa Samaki, a dish from Kenya, follows in that tradition.

  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons vegetable oil
  • 1 can (16 ounces) whole tomatoes, drained and chopped
  • 2 tablespoons vinegar
  • 1¼ teaspoons ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon salt
  • 4 halibut steaks, 1 inch thick (about 2 pounds)

Cook and stir onion, garlic and peppers in oil in 10-inch skillet over medium heat until onion is tender. Reduce heat; stir in remaining ingredients except fish. Cook uncovered over low heat, stirring occasionally, 5 minutes.

Arrange fish in ungreased oblong baking dish, 12 x 7½ x 2 inches. Spoon tomato mixture over fish. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25 to 30 minutes. Sprinkle with snipped fresh cilantro if desired.
4 servings





POULTRY


African Chicken and Rice Casserole

Jollof Rice Ghana

Jollof means that the rice is cooked with the other ingredients of the dish, rather than cooked separately. In our recipe for this Ghanan [Ghanaian] favorite, chicken and rice bake in a spicy tomato sauce with fresh green beans and cabbage.

  • 2½- to 3-pound broiler-fryer chicken, cut up
  • 2 cans (16 ounces each) stewed tomatoes (with liquid)
  • 2 cups water
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 cup uncooked regular rice
  • ¼ pound fully cooked smoked ham, cubed (¾ cup)
  • ¼ teaspoon ground cinnamon
  • ¼ to ½ teaspoon ground red pepper
  • 3 cups coarsely shredded green cabbage
  • 8 ounces green beans *
  • 2 onions, cut into ½-inch slices
  • ½ teaspoon salt

Heat chicken, tomatoes, water, 2 teaspoons salt and the pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Stir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with ½ teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes longer.
8 servings
* 1 package (10 ounces) frozen French-style green beans, thawed, can be substituted for the green beans.


Chicken in Groundnut Sauce

"Groundnut" is another name for the peanut. In this African dish, peanut butter thickens and flavors a spicy, hot tomato sauce that coats the chicken. We recommend serving this dish with raw peanuts, chutney and cooling vegetables like sliced cucumber and green pepper.

  • 1 can (1 ounce) anchovy fillets
  • 2 tablespoons peanut or vegetable oil
  • 2½- to 3-pound broiler-fryer chicken, cut up
  • 1 cup hot water
  • 2 tablespoons tomato paste
  • 1 can (14½ ounces) whole tomatoes (with liquid)
  • 1 medium onion, sliced
  • 1 clove garlic, finely chopped
  • 3 to 4 dried chilies, crumbled
  • 1 tablespoon chopped candied ginger or ¼ teaspoon grated gingerroot
  • 1½ teaspoons chili powder
  • ½ teaspoon salt
  • 1 to 1½ cups crunchy peanut butter
  • Accompaniments
  • Whole chilies

Drain oil from anchovies into Dutch oven; add peanut oil. Heat until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Drain fat from Dutch oven. Heat anchovies, water, tomato paste, tomatoes, onion, garlic, dried chilies, ginger, chili powder and salt to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Add chicken; cover and simmer 45 minutes.

Stir some of the hot liquid into peanut butter; stir back into chicken mixture. Turn chicken to coat with sauce. Cover and cook until chicken is done, 10 to 15 minutes. Serve with a selection of Accompaniments; garnish with whole chilies.
8 servings

Accompaniments:
Fried sliced plantains, chopped raw peanuts, chutney, chopped tomatoes, diced green pepper, chopped onion, diced cucumber.


Moroccan Chicken with Olives

Tajine B'zeetoon

Lemon sharpens the spicy sauce of this tagine, a Moroccan specialty. Traditionally Kalamata olives (light-colored black olives) garnish this dish to add a slightly salty flavor. Preserved lemons are an authentic ingredient, adding an additional salty-sour flavor; using fresh lemon instead holds the kitchen time to a minimum.

  • ¼ cup snipped fresh cilantro
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 3- to 3½-pound broiler-fryer chicken, cut up
  • 1/3 cup all-purpose flour
  • ½ cup water
  • ¼ cup lemon juice
  • 1 teaspoon instant chicken bouillon
  • ½ cup Kalamata or Greek olives
  • 1 lemon, sliced

Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat with flour. Place chicken in ungreased oblong baking dish, 13 x 9 x 2 inches. Mix water, lemon juice and bouillon; pour over chicken. Add olives and lemon slices. Cook uncovered in 350 degree oven, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired.
6 servings





MEATS


Beef and Liver Kabobs

Kyinkyinga

These piquant African kabobs are rendered hot and spicy with small doses of ginger and red pepper. A squeeze of fresh lemon juice makes them tangy, too. Serve over hot cooked rice to catch all the delicious juices.

  • 1 pound high-quality beef chuck, tip or round, 1 inch thick
  • ½ pound beef liver, 1 inch thick
  • ¼ cup lemon juice
  • 3 tablespoons vegetable oil
  • 1 clove garlic, chopped
  • 1½ teaspoons onion salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon crushed red pepper

Cut beef and liver into 1-inch cubes. (For ease in cutting, partially freeze meat about 1½ hours.) Place meat in glass bowl. Mix remaining ingredients; pour over meat. Cover and refrigerate, stirring occasionally, at least 6 hours.

Thread beef and liver cubes on each of 6 skewers. Brush with marinade. Set oven control to broil or 550 degrees. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil 5 to 6 minutes longer.
6 servings


African Beef and Rice

Moui Nagden

This North African casserole is a filling dish and is especially satisfying when served piping hot from the oven.

  • 1-pound beef round steak, ½ inch thick
  • 2 tablespoons vegetable oil
  • 1 cup water
  • 1 bay leaf
  • I teaspoon salt
  • 1/8 to ¼ teaspoon crushed red pepper
  • 1 can (16 ounces) red kidney beans, drained
  • 1 cup uncooked regular rice
  • 2 medium green peppers, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1½ teaspoons salt
  • ½ to 1 teaspoon curry powder
  • ¼ teaspoon pepper

Cut beef into 1-inch pieces. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown on all sides, about 15 minutes. Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.

Drain beef, reserving broth. Add enough water to reserved broth to measure 2 cups. Mix beef, broth and remaining ingredients. Pour into ungreased 2-quart casserole. Cover and cook in 350 degree oven until liquid is absorbed, 45 to 50 minutes. Serve with sliced tomatoes if desired.
6 servings


African Beef and Vegetable Soup

Nkrakra

The stock for this Ghanan [Ghanaian] soup can be made with anything from lamb shanks to fish or other seafood. Our recipe calls for little more than beef, tomatoes, baby limas and Hubbard squash, and a dash of ground ginger and red pepper for seasoning.

  • 1½ pounds beef boneless chuck, tip or round, cut into ¾-inch cubes
  • 2 cups water
  • 2 teaspoons salt
  • ¼ teaspoon ground ginger
  • 1/8 to ¼ teaspoon ground red pepper
  • 1½ pounds Hubbard squash, pared and cut into 1-inch cubes *
  • 2 medium tomatoes, chopped
  • 1 package (10 ounces) frozen baby lima beans

Heat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1½ hours. Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.

Remove squash; mash or purée in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 15 minutes. Top each serving with hot cooked rice if desired.
6 servings
* 1 package (12 ounces) frozen cooked squash, thawed, can be substituted for the fresh squash; add with tomatoes.





EGGS, CHEESE AND DRIED BEANS


African Vegetable Stew

Vegetable Biryani

Rice simmers along with the vegetables and broth in this South African stew. A dollop of yogurt is a nice counterpoint to the richly seasoned broth.

  • 1 cup chopped onion
  • ½ cup snipped parsley
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon pepper
  • ¼ teaspoon ground ginger
  • 2 tablespoons margarine or butter
  • 5 cups water
  • 1 cup sliced carrots
  • ½ cup dried lentils
  • 1 cup uncooked regular rice
  • 1 can (16 ounces) whole tomatoes (with liquid)
  • ¾ teaspoon salt
  • 1 package (10 ounces) frozen green peas
  • 1 package (9 ounces) frozen sliced green beans
  • 3 sprigs fresh mint, snipped
  • Plain yogurt

Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in margarine in Dutch oven until onion is tender. Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 minutes.

Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 minutes. Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes. Serve with yogurt.
6 to 8 servings


Fava Bean Rounds

Falafel

Egypt claims Falafel as its own, but they are popular throughout the Middle East. They are commonly eaten tucked into pocket bread.

  • 2 cups water
  • 1 cup dried white fava or garbanzo beans * (chickpeas)
  • 1 egg
  • 1 small red onion, finely chopped
  • 3 tablespoons snipped parsley
  • 2 tablespoons all-purpose flour
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ¼ teaspoon baking powder
  • Dash of ground red pepper
  • Vegetable oil

Heat water and beans to boiling in 2-quart saucepan; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until tender, 1 to 1½ hours. Drain, reserving liquid.

Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. (Do not purée beans in blender or food processor.) Stir in remaining ingredients except oil. (Mixture should be thick.) Cover and let stand 1 hour.

Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes. Heat oil (2 inches) in 3-quart saucepan to 375 degrees. Fry 4 or 5 rounds at a time in hot oil, turning once, until golden brown, 2 to 3 minutes; drain on paper towels.
4 to 6 servings
* 2 cans (15 ounces each) garbanzo beans, drained (reserve liquid), can be substituted. Mash beans with fork and continue as directed.


Moroccan Garbanzo Beans With Raisins

Turmeric gives the squash sensational yellow color. This is a dramatic dish of many textures: grains of rice and smooth squash, tender beans and chewy raisins.

  • 1 large onion, sliced
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons peanut oil
  • 1 cup diced acorn or butternut squash
  • 1 cup chicken broth
  • ½ cup raisins
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 can (15 ounces) garbanzo beans (chick-peas), drained
  • 2 cups hot cooked rice

Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling; reduce heat. Cover and cook until squash is tender, about 8 minutes. Stir in garbanzo beans. Serve over rice.
4 servings





BREADS

African Coriander Bread : Pain Nord Africain au Coriandre

Here is a marriage of Moroccan-North African flavorings with a European yeast-raised bread. This bread is thought to be a product of French colonials in northern Africa.

  • 2 packages active dry yeast
  • 1½ cups lukewarm milk (scalded, then cooled)
  • ½ cup honey
  • ½ cup margarine or butter, melted and cooled
  • 1 tablespoon ground coriander
  • 1 tablespoon grated orange peel
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 egg
  • 1½ cups whole wheat flour
  • 4 to 4½ cups all-purpose flour

Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Shape each half into a loaf, 8 inches long. Place loaves in 2 greased loaf pans, 9 x 5 x 3 inches. Cover; let rise until double, 40 to 45 minutes.

Heat oven to 375 degrees. Cut lengthwise slash in top of each loaf. Bake until loaves are golden brown and sound hollow when tapped, 35 to 40 minutes; remove from pans. Cool on wire racks.
2 loaves





DESSERTS


Banana-Coconut Bake

Akwadu

Coconut, lemon and orange distinguish this banana dessert from Ghana. It takes only eight minutes in the oven, perfect for satisfying a spur-of-the-moment craving.

  • 5 medium bananas
  • 1 tablespoon margarine or butter
  • 1/3 cup orange juice
  • 1 tablespoon lemon juice
  • 3 tablespoons packed brown sugar
  • 2/3 cup shredded coconut

Cut bananas crosswise into halves; cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine; drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake in 375 degree oven until coconut is golden, 8 to 10 minutes.
5 or 6 servings


Sliced Oranges with Dates

In Morocco the love of oranges is surpassed only by the love of dates. This fresh-tasting dessert is made with only four ingredients, each of which, taken by itself, is ordinary enough. Together, they create an exotic fantasy.

  • 4 large oranges, pared and sliced
  • 1/3 cup pitted dates, cut into fourths
  • 2 tablespoons toasted chopped almonds
  • 1 to 2 tablespoons orange flower water

Arrange orange slices on serving platter. Sprinkle with dates and almonds. Drizzle with orange flower water. Cover and refrigerate at least 4 hours. Garnish with fresh mint leaves if desired.
4 to 6 servings

Orange Flower Water

Like rose water, this flavoring is a clear distillation from fresh blossoms. It is most often used in Middle Eastern cooking but has made occasional inroads into Western kitchens. Orange blossoms are the traditional bridal flower; white, small and delicate, they symbolize purity. In Mexico they make little wedding cakes that are flavored with orange flower water.




The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.


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