Betty Crocker’s New Good and Easy Cookbook

The original Betty Crocker’s Good and Easy Cookbook was published in 1954 and was touted as “an entirely new kind of cookbook, to help homemakers speed up their cooking by using convenience foods”.  In 1962 Betty Crocker enlarged the original cookbook and published the NEW Good and Easy Cookbook, to bring the cookbook “up to the minute with the newest products and preparation methods”.   The original 1954 cookbook was reprinted in 2017, and available from Azazon. 

The cookbook book is divided into four sections, “because we knew that you plan your cooking in terms of meals.”  The cookbook is divided into four sections Breakfast, Lunch, Dinner and “Fourth Meal”, for those between-meal snacks.  Wait a minute, I thought Taco Bell created the “Fourth Meal”!

Each category is broken down into sub-sections, and within the sub-sections, there are menu suggestions, sometimes accompanied by a photograph of the prepared menu. 

  • Breakfast
    • Fruits and Juices
    • Cereals
    • Eggs
    • Pancakes and Waffles
    • Biscuits, Muffins, and Coffee Cakes
    • Coffee
    • Entertaining
  • Lunch
    • Soup
    • Sandwiches
    • Main Dishes
    • Salads
    • Breads
    • Fruit Desserts and Cookies
    • Meals-in-a-Box
  • Dinner
    • Appetizers
    • Meats and Fish
    • Stuffings, Gravies, and Sauces
    • Vegetables
    • Salads
    • Breads
    • Main Dishes
    • Cookies, Cakes, and Pies
    • Barbecues
  • Fourth Meal
    • Coffe Get-togethers
    • Dessert Parties
    • Open House
    • Birthday parties
    • Midnight Suppers
    • Stand-up Parties
    • Candies
    • Party Beverages
    • Treats for Tots and Teens


An example of menus include the following:

  • Favorite Fall Brunch
    • Autumn Fruit Cup – diced apple and melon balls
    • Soft-cooked Eggs
    • Pork Sausage Links
    • Caramel Buns
  • Man’s Stick-to-the-Ribs Lunch
    • Cream of Chicken Soup
    • Two Corned Beef-Swiss Cheese Sandwiches
    • Assorted Relishes
    • Cherry Pie
    • Orange, Apple
  • So Easy, So Good Dinner
    • Marie’s Boiled Meat Balls
    • Mashed Potatoes
    • Succotash
    • Old-fashioned Cabbage Slaw
    • Fresh Berry Pie
  • Perfect for a Cold Night Dinner
    • Creamed Ground Beef on Baked Potatoes
    • Buttered Peas and Carrots
    • Beet Salad
    • Peach Pie
  • Mother’s Birthday Dinner
    • Hamburger Stroganoff on Buttered Noodles
    • Broccoli with Chopped Almonds
    • Raspberry Gelatin Salad with Peaches
    • Biscuits, Butter
    • Daisy Cake

The original owner of the cookbook highlighted three recipes on the back page – Sandwich Spread, Chicken ala King, and Lemon Sauce, so I will include those recipes for you. 

Sandwich Spread – Chicken, Crabmeat, or Tuna


1 cup diced cooked chicken, or 1 can (6 1/2 ounces) crabmeat or tuna, flaked
1/2 cup finely chopped celery
1 12/ teaspoon lemon juice
Salt and pepper to taste
1 or 2 hard-cooked eggs, chopped
1/4 cup mayonnaise


Combine all ingredients lightly.  Spread on buttered bread or toast (cut in fancy shapes).  Garnish with pimiento or top with another slice of bread or toast for a double sandwich. 

Chicken A La King


1/3 cup mushrooms (2-oz can)
1/4 cup chopped green pepper
1/4 cup butter
1/4 cup Gold Medal Flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 cup cream (20% butterfat)
1 cup diced cooked chicken
1/4 cup chopped pimiento


Saute mushrooms and green peppers in butter.  Blend in flour and seasonings.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Slowly stir in broth and cream.  Bring to boil over low heat, stirring constantly.  Boil 1 minute.  add chicken and pimiento.  Continue cooking until meat is heated through.  Serve hot in patty shells, pastry cases, biscuit rings, or timbale cases; or over toast points, noodles or fluffy rice. 

4 servings. 

Vanilla, Lemon or Nutmeg Sauce


1 cup sugar
2 tablespoons cornstarch
2 cups boiling water
1/4 cup butter
2 teaspoons vanilla, or 2 tablespoons lemon juice with 2 tablespoons grated lemon rind or 2 teaspoons nutmeg


Mix sugar and cornstarch in saucepan.  Gradually stir in water.  Boil 1 minute, stirring constantly.  Stir in butter and flavoring.  

Serve hot over warm white or yellow cake.  Makes 2 cups.