CROWD-SIZE ENTERTAINING

MANY-OCCASION MAIN DISHES, SALADS, DESSERTS

1. After-ski Oven Stew 'n Cider 2. Ladies' Seafood Thermidor 3. Tetrazzini Supper 4. Arroz con Polio for 24 5. Banquet Pork Chops 'n Slaw 6. Pancake Breakfast

Oven-baked Sausages 7. Hot-in-a-Bun for 48

Sloppy Franks Southern Burgers

8. Oven Omelet Brunch Oven Canadian-style Bacon

9. Piquant Salads Tossed Green Salad Gourmet Potato Salad

10. Shimmering and Sweet Salads Golden Apricot Molds Frozen Cocktail Salad

11. Easy Tortes Date-Nut Torte Lemon Macaroon Torte

12. Coffee Cakes Apple Cake Nutty Muffin Raisin Ring

8-P

CELEBRATIONS

13. Party Sandwich Loaf 14. Party Sandwiches for a Crowd 15. Easy Petits Fours 16. Shower Cakes 17. Fruit-slice Cookies 18. Russian Teacakes 19. Coconut-Apricot Bars

OPEN HOUSE PARTIES

20. Floating Island Punches 21. Rose Punch 22. Smorgasbord for 25 23. Smorgasbord Specials

Swedish Meatballs Swedish Sill Salad

24. Cheese Appetizer Wheel 25. Flavorful Seafood Dips

Crab Dip in Pepper Shells Dilled Shrimp �ip

26. Ham Snacks Deviled Ham Rolls Deviled Puffs

27. Hors d'Oeuvres

The Betty Crocker Recipe Card Library

SPECIAL HELPS FOR ENTERTAINING A CROWD

+ For easy and accurate measuring, use a one-quart (4 cups) measure.

+ For mixing and cooking bulky ingredients,· use a large roast­ing pan (16 quarts); cook over 2 heating units.

+ For mixing and storing large salads, use a dry clean refrig­erator hydrator.

+ For proper fit of pans in the oven, arrange oven racks and check pans before heating the oven.

+ For pretty garnishes, use parsley, watercress, lemon or huck­leberry leaves, salad greens, fruits or fresh vegetables.

PLANNING AHEAD FOR ENTERTAINING A CROWD

+ Choose a menu based on guest appeal and your own time, help and equipment limitations.

+ Mark borrowed equipment with nail polish that can be re­moved later.

+ Follow a timetable.

+ For best results when doubling or tripling amounts, repeat each recipe.

@Copyright 1971 by General Mills, Inc. Al l rights reserved. Printed in U.S.A.