40 Years In The Making – Food Of The Future
Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called “Star Trek” made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans’ cupboards.
General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product’s popularity took off, and it was dubbed a “food of the future” in early television advertisements. Consumers enjoyed the convenient product’s multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.
“A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time,” says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. “Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes.”
The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.
Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They’re made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.
Happy Birthday, Bac-Os!
Italian Spinach and Mushroom Salad
This seasonal salad for special gatherings has extra crunch and a burst of added flavor.
1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
1 package (8 oz.) sliced mushrooms
1 can (19 oz.) Progresso chick peas, drained and rinsed
1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
1/2 cup seasoned croutons
1/2 cup Italian dressing
In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.
Jars of a revolutionary new “food of the future” product appeared on grocers’ shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.
Cheese Macaroni
INGREDIENTS
500g Elbow Macaroni
500ml Milk
80g Butter
3 tbsp Plain Flour
100g Cheddar cheese, roughly grated
100g Gruyere cheese, grated
60g Parmesan cheese, finely grated
Pinch of ground nutmeg
METHOD
- Preheat the oven to 200 C.
- Cook the macaroni in a large saucepan of boiling water till al dente. Drain and return to pan.
- Meanwhile, heat the milk till it’s simmering. Melt the butter in a saucepan, stir in the flour and cook for 1 minute or until foaming. Remove from the heat and gradually stir in the warm milk.
- Return the pan to the heat and stir constantly till the mixture boils and thickens. Reduce heat and simmer for 2 minutes.
- Pour the sauce over the macaroni, stir in the Cheddar, Gruyere and nutmeg.
- Grease a 1.5litre ovenproof dish with the remaining butter and pour in the macaroni mixture. Sprinkle with the Parmesan and bake for 20 minutes or until the top in golden brown.
- Ready to serve.