Betty Lives!

Betty Crocker’s Dinner for Two Cook Book

1958

I’m taking some solace this week in the tried-and-true recipes of my beloved Betty.  Chicken cooked by this method is remarkably crisp and tasty and served alongside some cream gravy and cranberry relish it cannot be beat.  Pre-heat the oven to 400 degrees at the same time that you heat a heavy-bottomed cast iron skillet with 1/4 lb fat (I used half butter, half duck).  Combine 1 cup of flour with 2 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika in a a bag for dredging.  You can add whatever you like to the bag here.  I added powdered mustard, garlic and some oregano.  When the pan is really hot, dredge the chicken add it in, skin-side down.  Cook in the oven for 30 minutes then flip it over and cook another 30 minutes.  For the gravy you need to eye how much fat is left in the pan and add the same amount of flour (it’s usually about 2-3 Tbl).  Whisk to combine and then slowly add about a cup of milk, whisking as you go.

The batter buns were also easy and delicious.  Measure 1/2 cup plus 2 Tbl warm water into the bowl of a mixer, stir.  Add 1 pkg active dry yeast then 2 Tbl sugar, 1/2 tsp salt, 1/4 cup soft shortening and one egg, combine.  Add 1 cup flour and beat 2 mintues on med. speed, scraping the bowl down as needed.  Then add 1/2 cup plus 2 Tbl additional flour and beat until smooth.  Shape lightly into balls (this makes about 9) and drop into a greased muffin tin.  Let rise until doubled and bake at 375 degrees for about 20 minutes.

Here is my beautiful chicken:

Buns:

The awesome sandwich I made with chicken, bun, a drop of gravy and cranberry relish:

When I think about how I eat sometimes I’m amazed that I’m not gigantically fat.