BETTY CROCKER HAM LOAF RECIPE RECIPES

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BETTY CROCKER'S SALMON LOAF RECIPE - FOOD.COM - RECIPES ...



Betty Crocker's Salmon Loaf Recipe - Food.com - Recipes ... image

A family favorite from way back, the recipe can be found in one of Mom's OLDEST Betty Crocker cookbooks under the title of, "Seafood Loaf." Mom always made it with salmon, and we always cleaned our plates when she made it. What's best is this makes a LOT of loaf for a big family. You can use canned tuna, but our favorite was always canned salmon.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups salmon, drained (1-13 oz can)
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk (can use skim milk)
2 cups soft white bread cubes
2 eggs
1 tablespoon lemon juice
1 (10 ounce) can condensed mushroom soup
0.5 (10 ounce) can water

Steps:

  • Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well.
  • Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream.
  • Grease 9x5x3 loaf pan. Preheat oven to 350.
  • Beat eggs until light fluffy. Add lemon juice.
  • Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently.
  • Add mixture to loaf pan and gently press to fill loaf pan firmly.
  • Bake at 350 for 35-45 minutes.
  • Before serving, combine soup and water to make a sauce to top loaf.
  • You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!

Nutrition Facts : Calories 240.2, FatContent 16.7, SaturatedFatContent 5.7, CholesterolContent 110.1, SodiumContent 951.2, CarbohydrateContent 14, FiberContent 0.1, SugarContent 1.2, ProteinContent 8.8

LOADED POTATO SOUP RECIPE - BETTYCROCKER.COM



Loaded Potato Soup Recipe - BettyCrocker.com image

A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 15

Number Of Ingredients 13

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

Steps:

  • In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
  • In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
  • Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  • Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Nutrition Facts : Calories 362 , CarbohydrateContent 20 g, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 13 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 863 mg

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