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| author | nfenwick <nfenwick@pglaf.org> | 2025-01-28 00:12:48 -0800 |
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| committer | nfenwick <nfenwick@pglaf.org> | 2025-01-28 00:12:48 -0800 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..bd16e8e --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #61487 (https://www.gutenberg.org/ebooks/61487) diff --git a/old/61487-0.txt b/old/61487-0.txt deleted file mode 100644 index 981ad47..0000000 --- a/old/61487-0.txt +++ /dev/null @@ -1,1951 +0,0 @@ -Project Gutenberg's 133 Quicker Ways to Homemade with Bisquick, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: 133 Quicker Ways to Homemade with Bisquick - -Author: Anonymous - -Release Date: February 22, 2020 [EBook #61487] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK 133 QUICKER WAYS TO HOMEMADE--BISQUICK *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - - - 133·Quicker ways to homemade ... with BISQUICK - - - FROM - _Betty Crocker_ - OF GENERAL MILLS - - [Illustration: Betty Crocker] - -This little cook book is dedicated to you who would like to give your -families more of your homemade good things, if you only had the time. - -Bisquick makes that possible ... good homemade food, quickly prepared. -You can cook with love and enjoy the cooking more, when you use this -cook book and your Bisquick. Once you start, I know you’ll want to try -every idea in the book. - - {Betty Crocker} - - - - - CONTENTS - - - BISCUITS page 3 - MAIN DISHES page 5 - MUFFINS, COFFEE CAKE page 8 - DUMPLINGS page 10 - NUT BREADS page 12 - PANCAKES, WAFFLES page 14 - SHORTCAKE page 18 - VELVET-CRUMB CAKE page 20 - YEAST BAKING page 23 - ALL-TIME FAVORITES page 26 - INDEX back cover - - © 1959 General Mills - Litho in U.S.A. - - [Illustration: Biscuits] - - - - - Biscuits: _How to make them perfect_ - - - [Illustration: Heat oven to 450° (hot). Add ⅔ cup milk all at once - to 2 cups Bisquick. Stir with fork into a soft dough. Beat dough - vigorously 20 strokes, until stiff and slightly sticky.] - - [Illustration: Roll dough around on cloth-covered board lightly - dusted with Bisquick to prevent sticking.] - - [Illustration: Knead gently 8 to 10 times to smooth up dough.] - - [Illustration: Roll ½″ thick. Biscuits double in size in baking. Dip - cutter in Bisquick. Cut close together to save rerolling. - - Bake on ungreased shiny baking sheet _10 to 15 min._; close together - for soft sides, 1″ apart for crusty sides. _Makes 12 2″ biscuits._] - -_For Drop Biscuits_ ... drop dough with spoon on greased baking sheet. - Bake as above. - -_For Richer Biscuits_ ... follow directions above—except mix ¼ cup soft - butter or shortening, or 3 tbsp. cooking (salad) oil into Bisquick - before mixing in milk. - -_For Buttermilk Biscuits_ ... use ¾ cup buttermilk for liquid. It may be - necessary to use a few additional tablespoons of buttermilk to - make a dough of soft consistency. - - Dress up your biscuits 10 ways - Kind Add to recipe Serve with - - Bacon ⅓ cup crisply cooked diced grapefruit, scrambled eggs - bacon - Cheese ½ cup grated sharp cheese veal steak and vegetables - Chives ¼ cup finely chopped chives wieners and baked beans - Curry ¼ tsp. curry powder chicken casserole - fruit salad - Ham ½ cup chopped boiled or cheese soufflé, green salad - baked ham - Herb ¼ tsp. nutmeg, ½ tsp. beef or veal stew - crumbled dry sage, and 1¼ - tsp. caraway seeds - Lemon 1 tsp. grated lemon rind. crispy fried fish - Add 2 tbsp. lemon juice to - ½ cup milk and use for milk - in directions. - Olive ¼ cup chopped stuffed olives sea food or meat casserole - Peanut ⅓ cup chopped peanuts pot roast and vegetables - Salami ½ cup chopped salami sausage mixed vegetables and cheese - salad - - - Pecan Rolls - -Mix ½ cup _each_ melted butter, brown sugar. Spoon into 12 large muffin -cups with three pecan halves in each. Cover with Biscuit dough; bake 15 -minutes. Quick and delicious for Sunday brunch. - - - Butter Sticks - -Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3 -)—except add 2 tbsp. dry onion soup mix. Roll dough into a rectangle, -10×6″. Cut in half lengthwise. Cut each half into 12 strips (about -3×½″). Melt ⅓ cup butter and add 2 tbsp. dry onion soup mix; pour half -of it into oblong pan, 13×9½×2″. Place strips in pan. Pour remaining -butter over tops. _Bake 10 to 15 min._ - - - Quantity Biscuits - - For 60 Medium. Serves 30. - - 10 cups Bisquick - (40-oz. pkg. or two 20-oz. pkg.) - 3⅓ cups milk - - For 100 Medium. Serves 50. - - 15 cups Bisquick (60-oz. pkg.) - 5 cups milk - - Follow Biscuit directions (page 3). - - - - - Main dishes _with biscuit topping_ - - - [Illustration: Meat and Vegetable Pie] - - - Meat and Vegetable Pie - - 1 lb. stewing beef (cubed) - ½ cup Bisquick - ½ tsp. salt - ⅛ tsp. pepper - ⅛ tsp. paprika, if desired - 1 medium tomato, chopped; or ½ cup canned tomatoes - 1 to 2 small onions, chopped - 2 large carrots, sliced - 1 small clove garlic, cut up - ¼ tsp. Worcestershire sauce - salt and pepper - -Roll meat in mixture of Bisquick, salt, pepper, and paprika. Brown meat -thoroughly on all sides in a little hot fat. Add tomatoes, onions, -carrots, and garlic; sauté until onions are transparent. Add enough -water to cover meat and vegetables. Cover tightly and cook over low heat -until meat is tender, 1½ to 2 hr. Add Worcestershire sauce, salt, and -pepper. _Heat oven to 425°_ (hot). Pour stew in 1½-qt. baking dish and -cover with ½ recipe for Biscuits (recipe page 3). Bake _about 12 min._ -until biscuits are a golden brown. _2 to 3 servings._ - - - Chicken Pot Pie - - ¼ cup chicken fat or butter - ¼ cup Bisquick - 1½ tsp. salt - ¼ tsp. pepper - 2 cups chicken stock (saved from stewing chicken) - ⅔ cup cream - 3 to 4 cups chicken (cut in large pieces) - -Heat oven to 450° (hot). Heat chicken fat. Blend in Bisquick, salt, -pepper. Remove from heat. Stir in chicken stock, cream, chicken. Cook -over low heat until thickened (about 5 min.). Pour _hot_ filling into -baking dish, 11½×7½×1½″. Cover with Richer Biscuit dough (recipe page 3) -rolled out to fit top of baking dish. Cut 2 or 3 slits in center. Bake -_about 15 min. 4 to 6 servings._ - -_Note_: If desired, use chicken fat for shortening in Biscuit recipe. - - - Deep-Dish Salmon-Cheese Pie - - 1 tbsp. chopped onion - 2 tbsp. butter or other fat - ¼ cup Bisquick - 1½ cups milk - 1 cup grated sharp Cheddar cheese - 1 lb. can salmon, drained and broken into large pieces - 1 tsp. salt - few grains pepper - -Heat oven to 450° (hot). Sauté onion in butter. Remove from heat. Blend -in Bisquick. Slowly stir in milk. Bring to boil over low heat, stirring -constantly. Boil 1 min. Stir in rest of ingredients. Turn hot mixture -into greased 1½-qt. baking dish and heat in oven until mixture bubbles. -Make ½ Biscuit dough (recipe page 3). Pat or roll out to fit top of -baking dish. Place on hot mixture. Cut 2 or 3 slits in center. Bake -_about 15 min._ or until topping is brown. _4 to 6 servings._ - - - Tuna Pinwheel Roll - - two 7-oz. cans tuna, with 2 tbsp. oil - ½ cup chopped onion - ½ cup grated sharp cheese - ¼ cup chopped parsley - 1 tsp. celery salt - ½ tsp. salt - ¼ tsp. pepper - 1 egg, slightly beaten - -Heat oven to 375° (quick mod.). Mix all ingredients except set aside 2 -tbsp. of egg. Make Biscuit dough (recipe page 3). Roll into a rectangle, -15×10″. Spread with tuna filling. Roll like jelly roll, starting with -wide side. Place on well greased baking sheet in ring shape, with seam -side down. Pinch ends together. Slice 12 even slices almost to the -center edge, leaving about 1″. Turn each piece on its side to show -filling. Brush all over with remaining egg. Bake _25 to 30 min._ Serve -with Bleu Cheese Sauce: ½ cup Bleu cheese, crumbled, in 2 cups medium -white sauce. _4 to 6 servings._ - - - Meat Turnovers - - [Illustration: Turnovers] - -Heat oven to 450° (hot). Make Richer Biscuit dough (recipe page 3). Roll -into rectangle, 18×10″. Cut in 8 pieces, 5×4½″. Place slice of cooked or -canned meat on half of square. Spread with 1 tbsp. chili sauce or pickle -relish. Fold dough over meat and seal edges with fork. Slit top. Bake -about _15 min._ on greased baking sheet. _4 to 8 servings._ - - - Baked Meat Sandwich - - [Illustration: Baked meat sandwich] - - 1 lb. ground lean pork - ½ cup chopped onion - ¼ cup grated Parmesan cheese - ½ cup grated Swiss cheese - 1 large egg, beaten - ¼ tsp. Tabasco sauce - 1½ tsp. salt - 2 tbsp. minced parsley - -Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no -longer pink. (Do not brown. Stir with fork to break up as it cooks.) -Cool. Mix in rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough -(recipe page 3). Mix well with fork. Spread half of dough in well -greased square pan, 8×8×2″. Spread meat mixture over dough. Spread rest -of dough over mixture. (The top will even out during baking.) Brush with -beaten egg yolk to give crusty glaze. Bake _25 to 30 min._ Cut in slices -about ½″ thick and serve hot or cold. - - - Saucy Pigs in Blankets - -Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3). Roll -into circle ⅛″ thick. Cut circle into 8 equal wedges. Spread each wedge -with 1 tbsp. well drained sauerkraut. Roll a frankfurter in each wedge, -starting at wide end and seal well by pinching tip into roll. Sprinkle -rolls with poppy seeds. Place on baking sheet. Bake _about 15 min._ -Serve immediately with hot tomato sauce and additional sauerkraut on the -side. _Makes 8._ - - - Main Dish Shortcakes - - (Use Richer Biscuit dough—page 3) - -• _Plain Individual Shortcakes_ - -Roll dough about ¾″ thick, and cut with 3″ round cutter. Bake. Split and -serve with desired filling. - -• _Plain Large Shortcake_ - -Pat out ½ of dough in round or square 8″ pan, dot with butter. Pat out -rest of dough and place on top. Bake. Split and serve with desired -filling. - -• _Large Shortcake in Ring_ - -Spread dough in well greased 8 or 9″ ring mold. Bake. Turn out on large -platter. Fill center with desired filling. - -• _Creamed Meat or Sea Food_ - -Add to medium white sauce cut-up cooked chicken, turkey, veal, pork, -ham, tuna, salmon, shrimp, crabmeat, or lobster. - -• _Meat or Sea Food à la King_ - -To creamed meat or sea food, add sautéed mushrooms, sliced hard-cooked -eggs, chopped pimientos, etc. - -• _Curried Meat or Sea Food_ - -Add a little curry powder when making white sauce for creamed meat or -sea food. Delicious with chicken, lamb, veal, shrimp. With it, offer -several relishes, such as chopped salted peanuts, ground fresh coconut, -chutney, sweet pickled onions, hard-cooked egg put through a sieve, -chopped pickle, and chopped crisp bacon. - - - Oven-Crisp Chicken and Biscuits - - 1 cup Bisquick - 2 tsp. salt - ¼ tsp. pepper - 2 tsp. paprika - ½ cup shortening (half butter) - 1 cut-up frying chicken - -Heat oven to 425° (hot). Mix first four ingredients in paper bag. Place -shortening in oblong pan, 13×9½×2″ and set in oven to melt. Shake -chicken in bag to coat thoroughly. Place chicken, skin-side-down, in -single layer in hot shortening. Bake _45 min._; then turn. Meanwhile, -make Rolled Biscuit dough (recipe page 3). Roll dough ¼″ thick and cut -into biscuits. Push chicken to one side in pan; place biscuits in single -layer on other side. Bake _another 15 min._, or until biscuits are -lightly browned and chicken tender. Place chicken and biscuits on -serving platter. For gravy, add 2 tbsp. Bisquick (saved from dredgings) -to drippings in pan. Bring to boil. Add 1½ cups hot water. Boil 1 min. -_4 servings._ - - - Asparagus Shortcake with Cheese Sauce - -Heat oven to 450° (hot). Make Biscuit dough (recipe page 3). Roll out ¼″ -thick. Cut into 4 or 5″ rounds. Bake _about 10 min._ Split. Serve -sandwich-fashion with about 5 spears of freshly cooked asparagus between -biscuit halves. Make _Cheese Sauce_ by heating 1½ cups medium white -sauce, 2 cups grated sharp cheese (½ lb.), ¼ tsp. dry mustard, and few -grains thyme over hot water until cheese melts. Pour over top. Garnish -with sprig of parsley. _4 to 5 servings._ - - - - - Muffins or Coffee Cake - - - [Illustration: Muffins] - - 2 tbsp. sugar - 1 egg - ¾ cup milk - 2 cups Bisquick - -Heat oven to 400° (mod. hot). Blend ingredients together. Then beat -vigorously 30 seconds. - -_Muffins_: Fill well greased muffin pans ⅔ full. Bake _15 min. Makes -12._ - -_Coffee Cake_: Spread into greased 9″ round layer pan, or 8 or 9″ square -pan. Sprinkle with mixture of 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. -Bisquick, 2 tbsp. soft butter. Blend with fork until crumbly. Bake _20 -to 25 min._ - - [Illustration: Muffin dress-ups] - - _Dress up your muffins 4 ways_ - Kind Add to recipe Serve with - - Bacon Fold ¼ cup crisp, diced, cottage cheese and fruit - cooked bacon into batter. salad - Cheese Add ½ to 1 cup grated, any meat casserole - sharp, yellow cheese. - Chive Fold ¼ cup chopped chives salmon loaf - into batter. - Orange Use ½ cup orange juice for ham and eggs - ½ cup of the milk. Sprinkle - top of batter with sugar. - - - Chili Supper and Corn Muffins - - [Illustration: Chili supper and corn muffins] - - 1 lb. ground beef - ½ cup chopped onion - 2 tbsp. fat or drippings - 1½ tsp. salt - ½ tsp. pepper - ½ tsp. chili powder (more if desired) - 2 cups cooked tomatoes (no. 2 can) - 2 cups cooked kidney beans (no. 2 can), drained - -Brown beef and onion in fat in heavy skillet. Season with salt, pepper, -and chili powder. Stir in tomatoes and kidney beans. Cover and simmer -gently about 1 hr., stirring occasionally. Serve hot over Corn Muffins -(recipe below). _6 servings._ - -_Corn Muffins_: Heat oven to 450° (hot). Mix 1¼ cups Bisquick, ¾ cup -corn meal, ½ tsp. salt, 2 tbsp. sugar, 1 egg, and ¾ cup milk and beat -well with rotary beater. Fill greased medium muffin cups ⅔ full. Bake -_15 to 20 min. Makes 12._ - - - Special Coffee Cakes - - - Apple Chip Brunch Cake - - [Illustration: Apple chip brunch cake] - -Heat oven to 400° (mod. hot). Add 2 tbsp. sugar, 2 tbsp. melted -shortening to Coffee Cake (recipe page 8). Fold in 1 cup finely chopped -pared apples. Spread in greased 9″ round layer pan, or 9″ square pan. -Sprinkle with topping made by blending until crumbly, 2 tsp. cinnamon, ¼ -cup sugar, 2 tbsp. Bisquick, and 2 tbsp. soft butter. Bake _20 to 25 -min._ - - - Prune, Apricot, or Pineapple Coffee Cake - - [Illustration: Coffee cake] - -Heat oven to 400° (mod. hot). Make Coffee Cake (recipe page 8). Spread -into greased 8″ round layer pan or 9″ square pan. Spread with 2 tbsp. -butter, melted. Sprinkle with ¼ cup white or brown sugar (¾ tsp. -cinnamon for prune topping). Arrange over top, 1 cup chopped, drained, -cooked prunes or apricots or 1 cup drained crushed pineapple. Bake _20 -to 25 min._ - - - - - Dumplings - - - [Illustration: Dumplings] - - [Illustration: Making dumplings] - -Add ¾ cup milk to 2 cups Bisquick. Mix thoroughly with fork. Drop by -spoonfuls onto chicken, meat, or vegetables in boiling stew (not into -liquid). Cook over low heat for 10 minutes with kettle uncovered and 10 -minutes with kettle covered. Liquid should just bubble gently. Remove -dumplings. _Makes 10 to 12._ - - _Dress up your dumplings 5 ways_ - Kind Add to recipe Serve with - - Corn ¾ cup whole kernel corn, 1 beef stew - tbsp. chopped onion - Walnut-Celery ½ cup coarsely chopped chicken fricassee - walnuts, ½ cup finely - chopped celery - Raisin ½ cup raisins chicken fricassee - Mint ½ tsp. dried mint lamb stew - Pimiento-Green 2 tbsp. each chopped veal stew - Pepper pimiento and green pepper - - - Chicken Fricassee with Bisquick Dumplings - - [Illustration: Chicken fricassee with dumplings] - - 1 chicken (4 to 5 lb.) cut up - ¼ cup fat - 2 sprigs parsley - 4 celery tops - 1 carrot, sliced - 1 slice of onion - 2 tsp. salt - ⅛ tsp. pepper - -Brown chicken slowly in fat. Place in kettle with just enough boiling -water to cover. Add rest of ingredients. Boil 5 min. Turn down heat and -simmer until tender (2 to 3 hr.). Prepare and cook Dumplings (recipe -page 10)—except add ¼ cup chopped parsley. Remove dumplings and chicken -and place on platter. Keep hot while making Gravy (recipe below). _8 -servings._ - -_Gravy_: Leave chicken broth (about 4 cups) in kettle over low heat. -Skim off excess fat. Mix ½ cup Bisquick and 1 cup milk or cold water to -a smooth paste. Stir into broth. Cook until thickened (about 15 min.) -stirring occasionally. Season to taste. - - - Sauerkraut with Franks and Dumplings - -Add 2 cups water to two no. 303 cans sauerkraut in saucepan. Simmer 30 -minutes. Bury 8 frankfurters (or 1 lb.) in sauerkraut. Prepare and cook -½ Dumplings (recipe page 10). Add ½ tsp. caraway seeds, if desired. -Serve hot. _4 servings._ - - - Pork and Dumplings - -Brown 6 pork chops in deep skillet or heavy kettle. Season. Add 1 medium -onion, thinly sliced, and ¼ cup water. Cover skillet; simmer until meat -is tender (40 to 50 min.). Add 1½ to 3 cups water. Prepare and cook -Dumplings (recipe page 10). Remove meat and dumplings to hot platter -while making gravy. _6 servings._ - - - Dessert Dumplings - -Mix in saucepan 3 tbsp. Bisquick, 3 tbsp. sugar, and ¼ tsp. salt. -Gradually stir in 1½ cups juice from canned fruit. Bring to boil; boil -gently 2 min. stirring constantly. Stir in 1 cup canned or fresh fruit, -2 to 3 tsp. lemon juice, ½ tsp. grated lemon or orange rind, and ¹/₁₆ -tsp. nutmeg or cinnamon. Prepare and cook Dumplings (recipe page 10). -Serve immediately. _6 servings._ - - - - - Nut Bread - - - [Illustration: Nut bread] - - [Illustration: Making nut bread] - - ½ cup sugar - 1 egg - 1¼ cups milk - 3 cups Bisquick - 1½ cups chopped Diamond Walnuts - -Heat oven to 350° (mod.). Mix sugar, egg, milk, and Bisquick. Then beat -vigorously for 30 seconds. Batter may still be slightly lumpy. Stir in -Diamond Walnuts. Pour into well greased loaf pan, 9×5×3″. Bake _45 to 50 -min._, until toothpick stuck into center comes out clean. Crack in top -is typical. Cool before slicing. - - - Banana Nut Bread - - [Illustration: Bananas] - -Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and only ½ cup -milk. Use only ¾ cup chopped nuts and add 1 cup mashed bananas (2 to 3 -bananas). - - - Orange Nut Bread - - [Illustration: Oranges] - -Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and instead of -milk use orange juice plus 1 tbsp. grated orange rind. Use only ¾ cup -chopped nuts. Bake _50 to 55 min._ - - - Fruit Nut Bread - - [Illustration: Fruit] - -Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and instead of -milk use orange juice. Use only ¾ cup chopped nuts and add 1 cup chopped -dried apricots or other dried fruit. Bake _55 to 60 min._ - - - Orange-Honey Nut Bread - - [Illustration: Oranges and honey] - -Follow Nut Bread recipe (page 12)—except use only ¼ cup sugar and add ½ -cup honey. Instead of 1¼ cups milk, use only ¾ cup orange juice plus 1 -tbsp. grated orange rind. Use only ¾ cup chopped nuts. - - - Little Gift Breads - - [Illustration: Gift loaf] - -Bake them in cans! Follow Nut Bread recipe (page 12) or any of the -variations. Divide batter between 3 well greased no. 2 cans or 5 well -greased soup cans, filling cans slightly more than half full. Bake -uncovered no. 2 cans _45 to 50 min._; soup cans _about 40 min._ in _mod. -oven_ (350°) until toothpick stuck into center comes out clean. - - - _Serving, Storing, Freezing Ideas_: - -• Cool thoroughly before slicing. Use thin sharp knife to prevent -crumbling. - -• Nut bread slices spread with cream cheese are delicious for teas as -well as lunch boxes. - -• Nut breads with the orange juice base are an excellent bread for -mailing as a gift. - -• Individual round nut breads make attractive gifts for Christmas and -other holidays. - -• Nut breads will keep a week in the refrigerator if wrapped tightly in -aluminum foil, and will keep well wrapped in foil in the freezer. - - - - - Pancakes and Waffles - - - [Illustration: _Waffles are topped with cherry jam, pancakes stacked - with 1 cup warm chunk pineapple._] - -_Pancakes_: Add 1⅔ cups milk and 1 egg to 2 cups Bisquick. Beat with -rotary beater until smooth. Grease griddle if necessary. Turn pancakes -when bubbles appear. Between bakings, stir to thin out batter. _Makes -about 18 pancakes._ - -_For thinner pancakes, use 2 cups milk._ - -_Waffles_: Follow Pancake recipe—except add 2 tbsp. cooking (salad) oil -or melted shortening. Waffles are baked when they stop steaming. _Makes -2 large or 6 small._ - -_Note_: Griddle or waffle iron is right temperature for baking when a -few drops of water sprinkled on it jump around. - - _Dress up your pancakes or waffles 8 ways_ - Kind Add to recipe Serve with - - Banana 1 cup mashed ripe bananas honey, currant jelly, or - (2 med.), 1 tbsp. lemon confectioners’ sugar. - juice, and 2 tbsp. sugar. - Blueberry 2 tbsp. sugar. Then fold in honey or confectioners’ - 1 cup fresh or drained sugar. - canned blueberries. - Corn 1 cup cream style or syrup, creamed dried beef - drained whole kernel corn or ham, or white sauce and - with ½ tsp. paprika. bacon. - Cheese ½ to 1½ cups grated, sharp syrup, creamed meats or - cheese. vegetables. - Ham 1 to 1½ cups chopped cooked syrup, cranberry sauce, - ham. cheese sauce, creamed - vegetables. - Nut ¾ to 1 cup finely chopped syrup, ice cream and - pecans, peanuts, or walnuts caramel sauce. - (toasted, if desired). - Onion 1 to 1½ cups finely chopped browned ground beef and - onion, sautéed until golden gravy. - brown in 2 or 3 tbsp. fat. - Spicy 1 tsp. cinnamon, ½ tsp. syrup or sweetened - allspice, ½ tsp. cloves, applesauce. - and ½ tsp. nutmeg. - -_Chiffon Waffles_: Follow recipe for Puff Pancakes (below) but use a -waffle baker. - -_Chocolate Waffles_: Make Waffles (recipe page 14)—except add ½ cup -sugar and 2 sq. unsweetened chocolate (2 oz.), melted, to batter. - - [Illustration: Making pancakes] - -_Rich Pancakes_: Make Pancakes (recipe page 14)—except use 1¼ cups milk, -2 eggs, and 2 tbsp. cooking (salad) oil or melted shortening. - -_Puff Pancakes_: Beat 2 eggs with rotary beater until soft peaks form. -Blend in 1 cup milk. Add 2⅓ cups Bisquick and 2 tbsp. sugar. Mix just -until thoroughly dampened. Fold in ¼ cup cooking (salad) oil or melted -shortening. Spoon onto medium-hot ungreased griddle. When puffed up, and -bubbles begin to break, cook on other side. Serve with syrup or as -dessert with warm fruit, such as strawberries, and whipped cream. _Makes -15 to 20 pancakes._ - - - - - Main dish pancakes and waffles ... - - - Tuna Royal Pancakes - - [Illustration: Tuna royal pancakes] - - Pancakes (recipe page 14) - 7-oz. can tuna, drained and broken - ¼ cup chopped onion - ½ cup grated Parmesan or processed cheese - ½ cup chopped celery - ¼ cup chopped pimiento - about 2 tsp. lemon juice - 10½-oz. can cream of celery or chicken soup - 2 tbsp. Bisquick - ¼ tsp. salt - ⅛ tsp. pepper - 2 cups milk - -Heat oven to 400° (mod. hot). Make 10 thinner pancakes (5″ size). Keep -warm between towels until ready to serve. Mix tuna, onion, ¼ cup of the -cheese, celery, pimiento, and lemon juice. Spoon 2 tbsp. of mixture on -each pancake. Roll and place folded side down in 11½×7½×1½″ oblong -baking dish. Heat in oven _about 10 min._ Mix soup, Bisquick, salt, -pepper, and milk. Heat until thickened. Pour over pancakes and sprinkle -with the remaining ¼ cup grated cheese. If desired, place under broiler -until bubbly. _10 servings._ - - - Waffle Supper Royal - - [Illustration: Waffle supper royal] - -Serve waffles with creamed chicken or turkey and top with whole -cranberry sauce. Wonderful Sunday supper! - - - Waffle Club Rabbit - -Make Waffles (recipe page 14) using 2 cups milk. Bake until very crisp -and brown. Serve waffles (whole or sections) with a slice or more of -fresh tomato arranged on each serving. Spoon Cheese Sauce (recipe below) -over, then top with strips of crisp bacon. - -_Cheese Sauce_: Mix 1½ cups medium white sauce, 2 cups grated sharp -Cheddar cheese (½ lb.). If desired, add ¼ tsp. dry mustard and few -grains thyme. Heat slowly until cheese melts and blends with sauce. _6 -servings._ - - - Chicken Griddle Cakes - - [Illustration: Chicken Griddle Cakes] - -Make 8 large Pancakes (recipe page 14) using about ½ cup batter for -each. Spoon ¼ cup Creamed Chicken (recipe below) onto half of each -pancake. Fold over other half. Place on baking sheet. Sprinkle 1 tbsp. -grated sharp cheese over each cake. Slip under broiler or in oven for a -moment to melt cheese. _8 servings._ - -_Creamed Chicken_: Melt 2 tbsp. butter. Remove from heat. Blend in ¼ cup -Bisquick and 1 tsp. salt. Gradually stir in 1½ cups milk. Bring to boil -over low heat, stirring constantly. Boil 1 min. Stir in 2 cups finely -diced cooked chicken. Season to taste with pepper and poultry seasoning. -Heat until chicken is hot. - - - - - Brunch and dessert pancakes - - - Sunday in Vermont Pancakes - -Grate an apple into batter for Pancakes (recipe page 14). Make large -pancakes 5″ across. Stack five high with warm cranberry sauce between -layers. Sprinkle confectioners’ sugar on top. Cut in wedges. Serve -immediately. - - - Spiced Cherry Sauce for Pancakes - -Mix ¾ cup sugar, 3 tbsp. cornstarch, ¼ tsp. cinnamon, and ⅛ tsp. salt in -small saucepan. Add 1 cup chopped cherries (canned or fresh), 1 tbsp. -lemon juice, and 1 cup water (or juice from canned cherries). Bring to -boil over direct heat, stirring constantly. Boil 1 min. Serve hot. -_Makes about 1½ cups sauce._ - - - Colonial Jelly Stack - -Make Pancakes (recipe page 14). Use ½ cup batter for each pancake. Place -1 pancake on warm plate and while piping hot spread generously with soft -butter and jelly. Top with second pancake. Spread and repeat until they -are 6 high. Sprinkle top with confectioners’ sugar. Cut stack into -wedges. Serve hot. _6 servings._ - - - Maple Whip - -Cream ½ cup _soft_ butter. Add 1 cup maple-flavored syrup gradually. -Beat until smooth and spreading consistency. Serve on hot pancakes or -waffles. This can be refrigerated for future use. - - - Strawberry Blintzes - - [Illustration: Strawberry blintzes] - - Pancakes (recipe page 14) - 1 cup cottage cheese (small curd) - 4-oz. pkg. cream cheese - 1½ tbsp. lemon rind - 3 tbsp. lemon juice - ¼ cup sugar - 10-oz. pkg. frozen strawberries (thawed) - 1 tbsp. lemon juice - ¼ tsp. almond extract - -Heat oven to 400° (mod. hot). Combine cottage cheese, cream cheese, -lemon rind, the 3 tbsp. lemon juice, and sugar; whip until creamy. Place -¼ cup filling on each pancake and roll up. Place rolled side down in -11×7″ baking dish. Heat in oven for _10 min._ just before serving. Heat -the strawberries, the 1 tbsp. lemon juice, and almond extract. Spoon -over pancakes. Serve immediately. _6 servings._ - - - Quantity Pancakes - - For 60 Pancakes. Serves 15. - - 10 cups Bisquick (40-oz. pkg. or two 20-oz. pkg.) - 8⅓ cups milk - 5 eggs - - For 100 Pancakes. Serves 25. - - 15 cups Bisquick (60-oz. pkg.) - 3 qt. milk - 7 eggs - -Add milk and eggs to Bisquick. Beat with rotary beater until smooth. -Bake as directed on page 14. - - - - - Shortcake - - - [Illustration: Strawberry shortcake] - -Heat oven to 450° (hot). Add ¾ cup cream (or ½ cup milk plus ¼ cup -butter, melted) to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Mix -thoroughly with fork. Keep dough soft; if too sticky, add Bisquick. -Knead 10 times on floured surface. Pat or roll dough to half the -thickness desired in baked shortcakes. Shortcakes double in volume -during baking. Cut into individual shortcakes with floured cutter. Bake -_about 10 min._ Split. Butter, if desired. Place fruit between layers -and over top. _Makes six 3″ shortcakes. For 1 large shortcake_, pat out -½ dough in round layer pan, 8×1½″, dot with butter. Pat out rest of -dough, and place over top. _Bake 15 to 20 min._ - - [Illustration: Strawberries] - - - Double-Decker Fruit Shortcake - -Heat oven to 400° (mod. hot). Make Shortcake dough (recipe page 18) and -roll into two 8″ square pieces. Fit one piece into an 8″ square pan, -pressing dough about ½″ up sides of pan. Be careful to press together -any tears in the dough. Spread 2 cups washed fresh raspberries or -blueberries over dough, sprinkle with ¼ to ½ cup sugar. Cover with the -other square of dough. Bake _about 25 min._, until well browned. Cut -into squares and serve warm or cold with Sauce (recipe below). _9 -servings._ - -_Sauce_: Mix ½ cup sugar and 1 tbsp. cornstarch in saucepan. Stir in ¼ -cup cold water, ¼ cup butter, and 1 cup washed fresh raspberries or -blueberries, mashed. Bring to a boil and boil 1 min. - - - Fruit Roll - - [Illustration: Fruit roll] - -Heat oven to 450° (hot). Measure ¾ cup sugar and ½ cup water into a 9″ -square pan. Bring to a boil and boil 1 min. Make Shortcake dough (recipe -page 18). Roll ¼″ thick into an oblong, 15×7″. Spread with 2 cups fresh -fruit or well drained canned fruit. Sprinkle with ¼ cup sugar. Roll up -beginning at wide side. Seal well by pinching edge of dough into roll. -Cut into 9 slices about 1½″ thick. Place slices cut-side-up in the pan -of hot syrup. Bake _about 25 min._, until golden brown. Serve warm with -cream, if desired. _9 servings._ - - - Winter Shortcake - - [Illustration: Pineapple and apple] - - 1 cup canned crushed pineapple (9-oz. can) - 1 cup finely chopped or shredded red-skinned apple (1 med. to large - apple) - 1 cup finely chopped fresh cranberries (1 cup whole cranberries) - ¼ cup sugar - ⅛ tsp. salt - -Mix all ingredients. Let stand at room temperature ½ to 1 hr. before -serving. Make Shortcake dough (recipe page 18). Cut individual -shortcakes. Split while piping hot and serve shortcake style with the -fruit mixture. _6 servings._ - - - Peach-Orange Shortcake - - [Illustration: Peach and Orange] - -Heat oven to 450° (hot). Make Shortcake dough (recipe page 18)—except -add grated rind of 1 orange to Bisquick before adding liquid. Spread -dough in greased 13×9½×2″ pan. Sprinkle with 2 tbsp. sugar, if desired. -Bake _10 to 12 min._ Cut into 12 squares. For each serving, spoon sliced -peaches between 2 squares and on top. Top with whipped cream. _6 -servings._ - - - Sour Cream-Strawberry Shortcake - -Make Shortcake dough (recipe page 18). Cut individual shortcakes. Split -layers. Spoon frozen strawberries and commercial sour cream between -layers and over top. - - - - - Velvet Crumb Cake - - - [Illustration: Velvet crumb cake] - - 1⅓ cups Bisquick - ¾ cup sugar - 3 tbsp. soft shortening - 1 egg - ¾ cup milk - 1 tsp. vanilla - - [Illustration: Making velvet crumb cake] - -Heat oven to 350° (mod.). Grease and flour a square pan, 8×8×2″ or a -round layer pan, 9×1½″. Mix Bisquick, sugar. Add shortening, egg, ¼ cup -of milk. Beat vigorously 1 min. Stir in gradually remaining milk, -vanilla. Beat ½ min. Pour into prepared pan. Bake _35 to 40 min._ - - - Broiled Toppings ... - -While cake is warm spread on any one of these toppings and broil 3″ from -heat. - -_Honey Crisp Topping_: Cream until fluffy 3 tbsp. soft butter and ⅓ cup -honey. Mix in thoroughly ¼ cup shredded coconut, ½ cup crushed Wheaties, -and ½ cup drained crushed pineapple. - -_Broiled Orange Glaze_: Mix 2 tbsp. soft butter, 3 tbsp. Bisquick, ¼ -tsp. cinnamon, 2 tbsp. grated orange rind, and ¼ cup brown sugar -(packed). - -_Broiled Peanut Butter Topping_: Mix 2 tbsp. soft butter or other -shortening, ⅓ cup brown sugar (packed), 2 tbsp. cream or top milk, ½ cup -chopped peanuts, and 2 tbsp. peanut butter. - - - Other Toppings ... - -_Peach-Apricot Jam Topping_: Spread ½ cup apricot or peach jam or -preserves over the hot cake. - -_Streusel Topping_: Mix with fork ¼ cup Bisquick, 2 tsp. cinnamon, 2 -tbsp. brown sugar, and 1 tbsp. soft butter. Sprinkle on cake before -baking. - - - Velvet Crumb Upside-down Cake - - [Illustration: Upside-down cake] - -Melt over low heat 2 tbsp. butter in an 8″ square pan. Sprinkle with ¼ -cup brown sugar. Arrange fresh or well drained canned fruit over sugar. -Make Velvet Crumb Cake (recipe page 20)—except pour batter over fruit in -pan. Bake _35 to 40 min._ Invert pan at once on serving plate. Allow pan -to remain over cake for a few minutes. - - - Orange-Nut Velvet Crumb Cake - - [Illustration: Orange-nut velvet crumb cake] - -Make Velvet Crumb Cake (recipe page 20)—except add ½ tsp. nutmeg, ½ tsp. -orange extract, ½ cup seedless raisins or currants, ¼ cup chopped nuts, -and 2 tbsp. grated orange rind with the shortening. Bake _about 30 min._ -Serve warm with whipped cream. - - - Velvet Fudge Cake - -Make Velvet Crumb Cake (recipe page 20)—except add ⅓ cup cocoa to the -Bisquick. Pour half of batter into prepared pan. Spread with half of -Chocolate Coconut Topping (recipe below). Pour remaining batter into -pan. Bake _35 to 40 min._ Immediately spread with rest of topping. Serve -warm. - -_Chocolate-Coconut Topping_: Mix ½ cup (½ pkg.) semi-sweet chocolate -pieces, melted, ⅓ cup water, 2 cups finely chopped coconut. - - - Velvet Crumb Spice Cake - -Make Velvet Crumb Cake (recipe page 20)—except use ¾ cup brown sugar -(packed) in place of white. Add ½ tsp. cinnamon, ¼ tsp. _each_ cloves, -allspice, and nutmeg with Bisquick. Bake _about 30 min._ Serve warm with -a topping. - - - Velvet Crumb Shortcake - -Make Velvet Crumb Cake (recipe page 20). Cut cake into 6 to 9 pieces -while still warm. Spoon sweetened sliced strawberries between split -pieces and on top. - - [Illustration: Yeast Rolls] - - - - - Yeast Baking - - - Hurry-up Yeast Rolls - - [Illustration: 1. Dissolve 1 pkg. active dry yeast in ¾ cup warm - water (not hot—105° to 115°). Mix in 2½ cups Bisquick. Beat - vigorously.] - - [Illustration: 2. Turn dough onto surface well dusted with Bisquick. - Knead until smooth, about 20 times.] - - [Illustration: 3. Shape into 12 pan rolls. Place in greased 8″ round - layer pan.] - - [Illustration: 4. Place pan of rolls on wire rack over a bowl of hot - water and cover with towel; let rise about 1 hr. - - Heat oven to 400° (mod. hot). Bake _10 to 15 min._, until a rich - golden brown. Brush with butter after baking. Serve hot. _Makes - 16._] - -1. Water temperature for dissolving yeast is right when it is slightly -warmer than lukewarm. Too hot water kills the yeast; too cool water -retards rising. - -2. Rolls are ready to bake when dough is puffy and light and slight -indentation remains in dough when pressed gently with finger. - - - Variations in Shapes - - - Crescent Rolls - - [Illustration: Crescent rolls] - -Roll dough into 12″ circle. Cut into 16 wedges. Beginning at wide side -roll toward point. Place on greased baking sheet with point underneath. - - - Clothespin Rolls - - [Illustration: Clothespin rolls] - -Divide dough into 16 to 18 strips. Roll each on board with palms of -hands into 12″ lengths. Wrap strips around greased clothespins so edges -barely touch. - - - Knots - - [Illustration: Knots] - -Make strips (as above). Twist and tie each strip into a knot. Press ends -down on greased baking sheet. - - - More yeast bakings - - - Pizza - - (Makes four 10″ Pizzas) - - [Illustration: Pizza] - -Follow directions for Yeast dough (recipe page 23) through the kneading. -Divide dough into 4 pieces. Roll each piece paper-thin into a circle, -about 10″ in diameter. Place on ungreased baking sheets or in shallow -pie pans. No rising! Top with: - - ¾ cup chopped onion - 1 clove garlic, chopped - 2 cups tomato sauce - 1 cup chopped salami or cooked Italian sausage or 2 cans anchovies, - chopped - salt and pepper to taste - 2½ cups grated Mozzarella cheese or two 6-oz. pkg. sliced Mozzarella - cheese (cut into thin strips) - -Mix onion, garlic, tomato sauce, salami, salt, and pepper and spread on -dough. Sprinkle grated cheese over all or lay cheese strips on top. -Sprinkle with oregano to desired taste. _Heat oven to 425°_ (hot). Bake -_15 to 20 min._, until crust is brown and filling hot and bubbly. Serve -immediately. Unbaked pizza may stand while others are baking. - - - Individual Pizzas - -Divide dough into 8 pieces and roll each piece into 5″ circles. Spread -with filling and bake. - - - Easy Pizzas - -Divide dough in half and roll each part on a baking sheet as thin as -desired. Spread with filling. - - - Italian Bread Sticks - - [Illustration: Bread sticks] - -Follow directions for Yeast dough (recipe page 23). Divide dough into 16 -equal parts. Roll each piece between hands into pencil-like strips 8″ -long. Melt ¼ cup butter. Spread part of butter in bottom of 13×9½×2″ -oblong pan. Put strips of dough in pan. Brush tops with rest of butter. -Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds, or -garlic salt. Cover with damp cloth. Let rise in warm place (85°) until -light, about 1 hr. _Heat oven to 425°_ (hot). Bake _15 min._, until -light golden brown. Turn oven off. Allow bread sticks to remain in oven -15 more minutes to crisp. - - - Bisquick Herb Yeast Rolls - -Follow directions for Yeast dough (recipe page 23)—except add ¼ tsp. -nutmeg, ½ tsp. sage, and 1 tsp. caraway seeds to the Bisquick. - - - Mustard Buns for Hot Dogs - -Follow directions for Yeast dough (recipe page 23)—except add 2 level -tbsp. prepared mustard. Divide dough into 8 pieces; shape like a hot dog -bun. - - - Onion Buns - -Follow directions for Yeast dough (recipe page 23)—except add ½ cup -finely chopped onion and use 2⅔ cups Bisquick. Divide dough into 10 -portions and shape in oblongs or rounds. Good with wieners and -hamburgers. - - - Hawaiian Yeast Rolls - - [Illustration: Hawaiian yeast Rolls] - - ¾ cup drained crushed pineapple - ½ cup brown sugar (packed) - ¼ cup soft butter - ½ cup warm water (not hot—105 to 115°) - 1 pkg. active dry yeast - 1 egg - 1 tbsp. granulated sugar - 2½ cups Bisquick - 2 tbsp. butter - ¼ cup brown sugar (packed) - -Mix pineapple, ½ cup brown sugar, and ¼ cup butter. Divide among 12 -large greased muffin cups. Prepare dough by dissolving yeast in water. -Mix in egg, 1 tbsp. sugar, and Bisquick; beat vigorously. Turn dough -onto surface well dusted with Bisquick. Knead until smooth, about 20 -times. Roll into a rectangle, 16×9″. Spread with rest of ingredients. -Roll up tightly beginning at wide side. Seal well by pinching edge of -dough into roll. Slice into 12. Place in prepared muffin cups. Place pan -of rolls on wire rack over bowl of hot water and cover with towel; let -rise 1 hr. _Heat oven to 400°_ (mod. hot). Bake _15 min._ Invert pan; -serve. - - - Caramel Buns - - ¼ cup soft butter - ⅓ cup brown sugar (packed) - 1 tsp. light corn syrup - ⅓ cup pecans or walnuts - ¾ cup warm water (not hot—105 to 115°) - 1 pkg. active dry yeast - 2½ cups Bisquick - 2 tbsp. soft butter - ¼ cup brown sugar (packed) - 1 tsp. cinnamon - -Melt butter; add brown sugar and corn syrup. Bring syrup mixture to a -rolling boil. Spread in 8″ round layer pan. Add pecans. Dissolve yeast -in warm water. Mix in Bisquick and beat vigorously. Turn dough onto -surface well dusted with Bisquick. Knead until smooth, about 20 times. -Roll out into rectangle, 16×9″. Spread with butter, sugar, and cinnamon. -Roll up tightly beginning at wide side. Seal well by pinching edge of -dough into roll. Slice into 10 slices. Place in pan. Place pan of rolls -on wire rack over bowl of hot water and cover with towel; let rise 1 hr. -_Heat oven to 400°_ (mod. hot). Bake _20 to 25 min._ Invert pan and -serve rolls warm. - - - Orange Rolls - - [Illustration: Oranges and rolls] - -Follow recipe for Hawaiian Yeast Rolls (above)—except substitute ½ cup -orange juice, ½ cup sugar, and 2 tbsp. grated orange rind for the first -two ingredients. Mix the orange juice, ½ cup sugar, orange rind, and ¼ -cup butter in saucepan. Cook 2 min. over low heat. Divide among 12 -muffin cups. - - - - - More Bisquick favorites - - - Berry Chiffon Short Pie - - [Illustration: Berries and pie slice] - - ¼ cup sugar - 1 envelope unflavored gelatin (1 tbsp.) - 10-oz. pkg. frozen raspberries or strawberries, thawed - 3 egg whites - ¼ tsp. cream of tartar - ⅓ cup sugar - ½ cup whipping cream, whipped - -Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling -boil, stirring constantly. Cool pan in cold water until mixture mounds -slightly when dropped from a spoon. Add cream of tartar to egg whites, -beat until frothy. Gradually beat in sugar and beat until meringue holds -stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped -cream. Pile into cooled baked Short Pie shell (recipe below). Chill -several hours until set. - - - Short Pie Shell - - [Illustration: Short pie shell] - - 1 cup Bisquick - ¼ cup soft butter (½ stick) - 3 tbsp. boiling water - -Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add -boiling water and stir vigorously with fork until dough forms a ball and -cleans the pan. Dough will be puffy and soft. With fingers and heel of -hand, pat dough evenly into pie pan, bringing up dough to edge of pan. -This may seem skimpy but will not be when baked. Flute edges. Bake _8 to -10 min._ Fill with ice cream or other fillings. - - - Fruit Cobbler - - [Illustration: Fruit cobbler] - -Heat oven to 400° (mod. hot). Heat 2½ cups (no. 2 can) canned fruit or -berries and juice (or 3 cups fresh fruit and ¾ cup water). Sweeten to -taste. Blend in 1 tbsp. cornstarch dissolved in 2 tbsp. cold water. -Bring to a boil; boil 1 min. Pour into 2-qt. baking dish. Dot with -butter. Sprinkle with cinnamon. Drop ½ Fruit Shortcake Dough (recipe -page 18) by spoonfuls over top. Bake about _20 min._ Serve hot with -cream. _6 to 8 servings._ - - - Short Pie Rounds - -Prepare Short Pie dough (above)—except divide dough into 6 parts. -Flatten each part into 3 or 4″ rounds on baking sheet. Flute edges. Bake -_about 8 min._ Serve on top of your favorite cooked fruit filling. _6 -servings._ - - - Ranch Pudding - - 1 cup brown sugar (packed) - 2½ cups water - 2 tbsp. butter - 1 cup brown sugar (packed) - ½ cup milk - 1¼ cups Bisquick - 1 cup raisins or chopped dates - ½ to 1 cup chopped nuts - 1 tsp. vanilla - -Heat oven to 350° (mod.). Mix 1 cup brown sugar, water, and butter in -saucepan. Boil 5 min. Pour into 8″ square pan. Mix rest of ingredients -in bowl. Spoon batter on top of sugar mixture. It will sink into the -liquid and will spread out as it bakes. Bake _45 min._ Serve warm with -plain or whipped cream. _9 servings._ - - - Hot Sea Food Appetizers - -Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3). Roll -dough ¼″ thick. Cut into biscuits 1″ in diameter. Place on baking sheet. -Bake _6 to 8 min._ Immediately split each baked biscuit. Spread with sea -food mixture. Sprinkle with grated sharp cheese, if desired. Replace -tops. Return to oven to heat through. Serve piping hot. _Makes about 60 -tiny_ biscuits. - - - Filling variations - -_Shrimp Spread_: Mix ½ cup flaked cooked shrimp (5-oz. can), 1 tbsp. -chopped pimiento, 1 tbsp. lemon juice, 3 tbsp. mayonnaise, and salt and -pepper to taste. - -_Crabmeat Spread_: Use crabmeat in place of shrimp in the above spread. - - - Pronto Puppies - - [Illustration: Pronto puppies] - - 1 egg - ½ cup milk - 1 cup Bisquick - 2 tbsp. yellow corn meal - ¼ tsp. paprika - ½ tsp. dry mustard - ⅛ tsp. cayenne - 1 lb. miniature or large frankfurters - -Heat deep fat to 375°. Blend egg, milk. Stir in dry ingredients. Dip -frankfurters in batter. Fry until brown, _2 to 3 min._ on each side. -Serve miniature franks on cocktail picks. Slice large franks. To reheat: -Place in 400° oven about 5 min. - - - Doughnuts or Fried Balls - - [Illustration: Doughnuts] - - 2 cups Bisquick - ¼ cup sugar - ⅓ cup milk - 1 tsp. vanilla - 1 egg - ¼ tsp. _each_ cinnamon and nutmeg, if desired - -Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly -floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with -floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. -to a side. Take from fat and drain on absorbent paper. _Makes about 12 -doughnuts._ - - - Fritters - - [Illustration: Fritters] - -Mix 2 cups Bisquick, ⅔ cup milk, 1 egg until well blended (batter will -be lumpy). Stir in 2 cups fruit or cooked vegetables, drained. Drop by -small teaspoonfuls into deep hot fat (360 to 375°). Turn and fry until -golden brown on both sides. Drain on absorbent paper. Serve hot with -syrup or confectioners’ sugar. _Makes 2 dozen._ - - - Fried Chicken, Meats, Fish - -For the crispiest coating you ever tasted, roll fresh fish, sea food, -chicken, or meat generously in Bisquick. Fry in a small amount of fat -until golden brown on both sides. Turn only once. Use leftover dredgings -for making gravy. - - - - - INDEX - - - [Illustration: Index] - - - APPETIZERS - Hot Sea Food Appetizers, 27 - Pronto Puppies, 27 - - - BREADS - Biscuits, 3-4 - Bacon, 4 - Buttermilk, 3 - Cheese, 4 - Chives, 4 - Curry, 4 - Drop, 3 - Ham, 4 - Herb, 4 - Lemon, 4 - Olive, 4 - Peanut, 4 - Pecan, 4 - Quantity, 4 - Richer, 3 - Salami, 4 - Butter Sticks, 4 - Caramel Buns, 25 - Coffee Cake, 8 - Apple Chip Brunch Cake, 9 - Prune, Apricot, or Pineapple, 9 - Dumplings, 10 - Corn, 11 - Dessert, 11 - Mint, 11 - Pimiento-Green Pepper, 11 - Raisin, 11 - Walnut-Celery, 11 - Hawaiian Yeast Rolls, 25 - Herb Yeast Rolls, 24 - Hurry-up Yeast Rolls, 23 - Clothespin Rolls, 23 - Crescent Rolls, 23 - Knots, 23 - Italian Bread Sticks, 24 - Muffins, 8 - Bacon, 8 - Cheese, 8 - Chive, 8 - Corn, 8 - Orange, 8 - Mustard Buns, 24 - Nut Bread, 12 - Baking in cans, 13 - Banana, 13 - Fruit, 13 - Orange-Honey, 13 - Orange, 13 - Serving, Storing, Freezing, 13 - Onion Buns, 24 - Orange Rolls, 25 - Pancakes, 14 - Banana, 15 - Blueberry, 15 - Cheese, 15 - Chicken Griddle Cakes, 16 - Colonial Jelly Stack, 17 - Corn, 15 - Ham, 15 - Maple Whip for, 17 - Nut, 15 - Onion, 15 - Pineapple, 14 - Puff, 15 - Quantity, 17 - Rich, 15 - Spicy, 15 - Thinner, 14 - Tuna Royal, 16 - Spiced Cherry Sauce for, 17 - Strawberry Blintzes, 17 - Sunday in Vermont, 17 - Waffles, 14 - Banana, 15 - Blueberry, 15 - Cheese, 15 - Chiffon, 15 - Chocolate, 15 - Corn, 15 - Ham, 15 - Nut, 15 - Onion, 15 - Spicy, 15 - Waffle Club Rabbit, 16 - Waffle Supper Royal, 16 - - - CAKES - Orange-Nut Velvet Crumb Cake, 21 - Velvet Crumb Cake, 20 - Broiled Orange Glaze, 21 - Broiled Peanut Butter Topping, 21 - Honey Crisp Topping, 21 - Peach-Apricot Jam Topping, 21 - Streusel Topping, 21 - Velvet Crumb Shortcake, 21 - Velvet Crumb Spice Cake, 21 - Velvet Crumb Upside-down Cake, 21 - Velvet Fudge Cake, 21 - Chocolate Coconut Topping, 21 - - - DESSERTS - Berry Chiffon Short Pie, 26 - Double-decker Fruit Shortcake, 19 - Doughnuts or Fried Balls, 27 - Dumplings, 11 - Fritters, 27 - Fruit Cobbler, 26 - Fruit Roll, 19 - Peach-Orange Shortcake, 19 - Ranch Pudding, 26 - Short Pie, 26 - Short Pie Rounds, 26 - Shortcake, 18 - Sour Cream-Strawberry Shortcake, 19 - Winter Shortcake, 19 - - - MAIN DISHES - Baked Meat Sandwich, 6 - Chicken and Biscuits, Oven-crisp, 7 - Chicken Fricassee with Bisquick Dumplings, 11 - Chicken Pot Pie, 5 - Chili Supper and Corn Muffins, 9 - Fried Chicken, Meats, Fish, 27 - Fritters, 27 - Meat and Vegetable Pie, 5 - Meat Turnovers, 6 - Pizza, 24 - Easy, 24 - Individual, 24 - Pork and Dumplings, 11 - Salmon-Cheese Pie, Deep-dish, 5 - Saucy Pigs in Blankets, 6 - Sauerkraut with Franks and Dumplings, 11 - Shortcakes, 7 - Asparagus with Cheese Sauce, 7 - Creamed Meat or Sea Food, 7 - Curried Meat or Sea Food, 7 - Meat or Sea Food à la King, 7 - Tuna Pinwheel Roll, 6 - - - SAUCES AND GRAVIES - Cheese Sauce, 7 - Creamed Chicken, 16 - Gravy, 11 - Maple Whip for Pancakes, 17 - Spiced Cherry Sauce for Pancakes, 17 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Collated table of contents against actual headings: links work even - though wording is not consistent. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of 133 Quicker Ways to Homemade with -Bisquick, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK 133 QUICKER WAYS TO HOMEMADE--BISQUICK *** - -***** This file should be named 61487-0.txt or 61487-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/1/4/8/61487/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at http://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0; text-indent:0; text-align:center; margin-top:0; margin-right:2em; } -p.pcapc { margin-left:2em; text-indent:0; text-align:justify; margin-right:2em; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; }</style> -</head> -<body> - - -<pre> - -Project Gutenberg's 133 Quicker Ways to Homemade with Bisquick, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: 133 Quicker Ways to Homemade with Bisquick - -Author: Anonymous - -Release Date: February 22, 2020 [EBook #61487] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK 133 QUICKER WAYS TO HOMEMADE--BISQUICK *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Quicker ways to homemade ... with BISQUICK" width="500" height="710" /> -</div> -<div class="box"> -<h1>133·Quicker ways to homemade ... with BISQUICK</h1> -<div class="verse"> -<p class="lr"><span class="ssn">FROM</span></p> -<p class="lr"><span class="large"><i><b>Betty Crocker</b></i></span></p> -<p class="lr"><span class="ssn">OF GENERAL MILLS</span></p> -</div> -</div> -<div class="pb" id="Page_2">2</div> -<div class="img"> -<img src="images/p01.jpg" alt="Betty Crocker" width="264" height="400" /> -</div> -<p>This little cook book is dedicated -to you who would like to -give your families more of your -homemade good things, if you -only had the time.</p> -<p>Bisquick makes that possible -... good homemade food, quickly -prepared. You can cook with -love and enjoy the cooking more, -when you use this cook book -and your Bisquick. Once you -start, I know you’ll want to try -every idea in the book.</p> -<p><span class="lr"><img class="inline" src="images/betty.jpg" alt="Betty Crocker" width="300" height="70" /></span></p> -<h2 id="toc" class="center"><span class="ss">CONTENTS</span></h2> -<dl class="toc"> -<dt><a href="#c1">BISCUITS</a> page 3</dt> -<dt><a href="#c2">MAIN DISHES</a> page 5</dt> -<dt><a href="#c3">MUFFINS, COFFEE CAKE</a> page 8</dt> -<dt><a href="#c4">DUMPLINGS</a> page 10</dt> -<dt><a href="#c5">NUT BREADS</a> page 12</dt> -<dt><a href="#c6">PANCAKES, WAFFLES</a> page 14</dt> -<dt><a href="#c7">SHORTCAKE</a> page 18</dt> -<dt><a href="#c8">VELVET-CRUMB CAKE</a> page 20</dt> -<dt><a href="#c9">YEAST BAKING</a> page 23</dt> -<dt><a href="#c10">ALL-TIME FAVORITES</a> page 26</dt> -<dt><a href="#c11">INDEX</a> back cover</dt> -</dl> -<div class="verse"> -<p class="lr"><span class="ltblue">© 1959 General Mills</span></p> -<p class="lr"><span class="ltblue">Litho in U.S.A.</span></p> -</div> -<div class="img"> -<img src="images/p01e.jpg" alt="Biscuits" width="268" height="700" /> -</div> -<div class="pb" id="Page_3">3</div> -<h2 id="c1"><span class="small">Biscuits: <i>How to make them perfect</i></span></h2> -<div class="img" id="fig1"> -<img src="images/p01f.jpg" alt="" width="393" height="199" /> -<p class="pcap">Heat oven to 450° (hot). Add ⅔ -cup milk all at once to 2 cups -Bisquick. Stir with fork into a -soft dough. Beat dough vigorously -20 strokes, until stiff and -slightly sticky.</p> -</div> -<div class="img" id="fig2"> -<img src="images/p01g.jpg" alt="" width="396" height="201" /> -<p class="pcap">Roll dough around on -cloth-covered board lightly dusted -with Bisquick to prevent sticking.</p> -</div> -<div class="img" id="fig3"> -<img src="images/p01h.jpg" alt="" width="400" height="208" /> -<p class="pcap">Knead gently 8 to 10 times to smooth up dough.</p> -</div> -<div class="img" id="fig4"> -<img src="images/p01k.jpg" alt="" width="400" height="253" /> -<p class="pcap">Roll ½″ thick. Biscuits double in -size in baking. Dip cutter -in Bisquick. Cut close together -to save rerolling.</p> -<p class="pcapc">Bake on ungreased shiny baking -sheet <i>10 to 15 min.</i>; close together -for soft sides, 1″ apart for crusty -sides. <i>Makes 12 2″ biscuits.</i></p> -</div> -<p class="revint"><i>For Drop Biscuits</i> ... drop dough with spoon on greased baking sheet. -Bake as above.</p> -<p class="revint"><i>For Richer Biscuits</i> ... follow directions above—except mix ¼ cup soft butter -or shortening, or 3 tbsp. cooking (salad) oil into Bisquick before -mixing in milk.</p> -<p class="revint"><i>For Buttermilk Biscuits</i> ... use ¾ cup buttermilk for liquid. It may be -necessary to use a few additional tablespoons of buttermilk to make -a dough of soft consistency.</p> -<div class="pb" id="Page_4">4</div> -<table class="center"> -<tr class="th"><th class="large" colspan="3">Dress up your biscuits 10 ways</th></tr> -<tr class="th"><th>Kind </th><th>Add to recipe </th><th>Serve with</th></tr> -<tr><td class="lb">Bacon </td><td class="l">⅓ cup crisply cooked diced bacon </td><td class="l">grapefruit, scrambled eggs</td></tr> -<tr><td class="lb">Cheese </td><td class="l">½ cup grated sharp cheese </td><td class="l">veal steak and vegetables</td></tr> -<tr><td class="lb">Chives </td><td class="l">¼ cup finely chopped chives </td><td class="l">wieners and baked beans</td></tr> -<tr><td class="lb">Curry </td><td class="l">¼ tsp. curry powder </td><td class="l">chicken casserole<br />fruit salad</td></tr> -<tr><td class="lb">Ham </td><td class="l">½ cup chopped boiled or baked ham </td><td class="l">cheese soufflé, green salad</td></tr> -<tr><td class="lb">Herb </td><td class="l">¼ tsp. nutmeg, ½ tsp. crumbled dry sage, and 1¼ tsp. caraway seeds </td><td class="l">beef or veal stew</td></tr> -<tr><td class="lb">Lemon </td><td class="l">1 tsp. grated lemon rind. Add 2 tbsp. lemon juice to ½ cup milk and use for milk in directions. </td><td class="l">crispy fried fish</td></tr> -<tr><td class="lb">Olive </td><td class="l">¼ cup chopped stuffed olives </td><td class="l">sea food or meat casserole</td></tr> -<tr><td class="lb">Peanut </td><td class="l">⅓ cup chopped peanuts </td><td class="l">pot roast and vegetables</td></tr> -<tr><td class="lb">Salami </td><td class="l">½ cup chopped salami sausage </td><td class="l">mixed vegetables and cheese salad</td></tr> -</table> -<h3>Pecan Rolls</h3> -<p>Mix ½ cup <i>each</i> melted butter, brown sugar. Spoon into -12 large muffin cups with three pecan halves in each. Cover with Biscuit dough; -bake 15 minutes. Quick and delicious for Sunday brunch.</p> -<h3>Butter Sticks</h3> -<p>Heat oven to 450° (hot). Make Rolled -Biscuit dough (recipe <a href="#Page_3">page 3</a>)—except -add 2 tbsp. dry onion soup mix. Roll -dough into a rectangle, 10×6″. Cut in -half lengthwise. Cut each half into 12 -strips (about 3×½″). Melt ⅓ cup -butter and add 2 tbsp. dry onion soup -mix; pour half of it into oblong pan, -13×9½×2″. Place strips in pan. Pour -remaining butter over tops. <i>Bake 10 to -15 min.</i></p> -<h3>Quantity Biscuits</h3> -<p class="center">For 60 Medium. Serves 30.</p> -<p class="center">10 cups Bisquick -<br />(40-oz. pkg. or two 20-oz. pkg.) -<br />3⅓ cups milk</p> -<p class="center">For 100 Medium. Serves 50.</p> -<p class="center">15 cups Bisquick (60-oz. pkg.) -<br />5 cups milk</p> -<p class="center">Follow Biscuit directions (<a href="#Page_3">page 3</a>).</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c2"><span class="small">Main dishes <i>with biscuit topping</i></span></h2> -<div class="img"> -<img src="images/p02.jpg" alt="Meat and Vegetable Pie" width="350" height="392" /> -</div> -<h3>Meat and Vegetable Pie</h3> -<dl class="undent"><dt>1 lb. stewing beef (cubed)</dt> -<dt>½ cup Bisquick</dt> -<dt>½ tsp. salt</dt> -<dt>⅛ tsp. pepper</dt> -<dt>⅛ tsp. paprika, if desired</dt> -<dt>1 medium tomato, chopped; or ½ cup canned tomatoes</dt> -<dt>1 to 2 small onions, chopped</dt> -<dt>2 large carrots, sliced</dt> -<dt>1 small clove garlic, cut up</dt> -<dt>¼ tsp. Worcestershire sauce</dt> -<dt>salt and pepper</dt></dl> -<p>Roll meat in mixture of Bisquick, salt, -pepper, and paprika. Brown meat thoroughly -on all sides in a little hot fat. -Add tomatoes, onions, carrots, and -garlic; sauté until onions are transparent. -Add enough water to cover -meat and vegetables. Cover tightly -and cook over low heat until meat is -tender, 1½ to 2 hr. Add Worcestershire -sauce, salt, and pepper. <i>Heat oven -to 425°</i> (hot). Pour stew in 1½-qt. -baking dish and cover with ½ recipe -for Biscuits (recipe <a href="#Page_3">page 3</a>). Bake <i>about -12 min.</i> until biscuits are a golden -brown. <i>2 to 3 servings.</i></p> -<h3>Chicken Pot Pie</h3> -<dl class="undent"><dt>¼ cup chicken fat or butter</dt> -<dt>¼ cup Bisquick</dt> -<dt>1½ tsp. salt</dt> -<dt>¼ tsp. pepper</dt> -<dt>2 cups chicken stock (saved from stewing chicken)</dt> -<dt>⅔ cup cream</dt> -<dt>3 to 4 cups chicken (cut in large pieces)</dt></dl> -<p>Heat oven to 450° (hot). Heat chicken -fat. Blend in Bisquick, salt, pepper. -Remove from heat. Stir in chicken -stock, cream, chicken. Cook over low -heat until thickened (about 5 min.). -Pour <i>hot</i> filling into baking dish, 11½×7½×1½″. -Cover with Richer Biscuit -dough (recipe <a href="#Page_3">page 3</a>) rolled out to fit -top of baking dish. Cut 2 or 3 slits in -center. Bake <i>about 15 min. 4 to 6 -servings.</i></p> -<p><i>Note</i>: If desired, use chicken fat for -shortening in Biscuit recipe.</p> -<h3>Deep-Dish Salmon-Cheese Pie</h3> -<dl class="undent"><dt>1 tbsp. chopped onion</dt> -<dt>2 tbsp. butter or other fat</dt> -<dt>¼ cup Bisquick</dt> -<dt>1½ cups milk</dt> -<dt>1 cup grated sharp Cheddar cheese</dt> -<dt>1 lb. can salmon, drained and broken into large pieces</dt> -<dt>1 tsp. salt</dt> -<dt>few grains pepper</dt></dl> -<p>Heat oven to 450° (hot). Sauté onion -in butter. Remove from heat. Blend in -Bisquick. Slowly stir in milk. Bring to -boil over low heat, stirring constantly. -Boil 1 min. Stir in rest of ingredients. -Turn hot mixture into greased 1½-qt. -baking dish and heat in oven until mixture -bubbles. Make ½ Biscuit dough -(recipe <a href="#Page_3">page 3</a>). Pat or roll out to fit -top of baking dish. Place on hot mixture. -Cut 2 or 3 slits in center. Bake -<i>about 15 min.</i> or until topping is brown. -<i>4 to 6 servings.</i></p> -<div class="pb" id="Page_6">6</div> -<h3>Tuna Pinwheel Roll</h3> -<dl class="undent"><dt>two 7-oz. cans tuna, with 2 tbsp. oil</dt> -<dt>½ cup chopped onion</dt> -<dt>½ cup grated sharp cheese</dt> -<dt>¼ cup chopped parsley</dt> -<dt>1 tsp. celery salt</dt> -<dt>½ tsp. salt</dt> -<dt>¼ tsp. pepper</dt> -<dt>1 egg, slightly beaten</dt></dl> -<p>Heat oven to 375° (quick mod.). Mix -all ingredients except set aside 2 tbsp. -of egg. Make Biscuit dough (recipe -<a href="#Page_3">page 3</a>). Roll into a rectangle, 15×10″. -Spread with tuna filling. Roll like jelly -roll, starting with wide side. Place on -well greased baking sheet in ring shape, -with seam side down. Pinch ends together. -Slice 12 even slices almost to -the center edge, leaving about 1″. Turn -each piece on its side to show filling. -Brush all over with remaining egg. -Bake <i>25 to 30 min.</i> Serve with Bleu -Cheese Sauce: ½ cup Bleu cheese, -crumbled, in 2 cups medium white -sauce. <i>4 to 6 servings.</i></p> -<h3>Meat Turnovers</h3> -<div class="img"> -<img src="images/p03.jpg" alt="Turnovers" width="340" height="113" /> -</div> -<p>Heat oven to 450° (hot). Make Richer -Biscuit dough (recipe <a href="#Page_3">page 3</a>). Roll -into rectangle, 18×10″. Cut in 8 pieces, -5×4½″. Place slice of cooked or canned -meat on half of square. Spread with -1 tbsp. chili sauce or pickle relish. Fold -dough over meat and seal edges with -fork. Slit top. Bake about <i>15 min.</i> on -greased baking sheet. <i>4 to 8 servings.</i></p> -<h3>Baked Meat Sandwich</h3> -<div class="img"> -<img src="images/p03a.jpg" alt="Baked meat sandwich" width="359" height="197" /> -</div> -<dl class="undent"><dt>1 lb. ground lean pork</dt> -<dt>½ cup chopped onion</dt> -<dt>¼ cup grated Parmesan cheese</dt> -<dt>½ cup grated Swiss cheese</dt> -<dt>1 large egg, beaten</dt> -<dt>¼ tsp. Tabasco sauce</dt> -<dt>1½ tsp. salt</dt> -<dt>2 tbsp. minced parsley</dt></dl> -<p>Heat oven to 400° (mod. hot). Cook -pork and onion over low heat until no -longer pink. (Do not brown. Stir with -fork to break up as it cooks.) Cool. -Mix in rest of ingredients. Add ¼ cup -mayonnaise to Biscuit dough (recipe -<a href="#Page_3">page 3</a>). Mix well with fork. Spread -half of dough in well greased square -pan, 8×8×2″. Spread meat mixture over -dough. Spread rest of dough over mixture. -(The top will even out during -baking.) Brush with beaten egg yolk -to give crusty glaze. Bake <i>25 to 30 min.</i> -Cut in slices about ½″ thick and serve -hot or cold.</p> -<h3>Saucy Pigs in Blankets</h3> -<p>Heat oven to 450° (hot). Make Rolled -Biscuit dough (recipe <a href="#Page_3">page 3</a>). Roll -into circle ⅛″ thick. Cut circle into 8 -equal wedges. Spread each wedge with -1 tbsp. well drained sauerkraut. Roll -a frankfurter in each wedge, starting -at wide end and seal well by pinching -tip into roll. Sprinkle rolls with poppy -seeds. Place on baking sheet. Bake -<i>about 15 min.</i> Serve immediately with -hot tomato sauce and additional sauerkraut -on the side. <i>Makes 8.</i></p> -<div class="pb" id="Page_7">7</div> -<h3>Main Dish Shortcakes</h3> -<p class="center">(Use Richer Biscuit dough—<a href="#Page_3">page 3</a>)</p> -<p>• <i>Plain Individual Shortcakes</i></p> -<p>Roll dough about ¾″ thick, and cut -with 3″ round cutter. Bake. Split and -serve with desired filling.</p> -<p>• <i>Plain Large Shortcake</i></p> -<p>Pat out ½ of dough in round or -square 8″ pan, dot with butter. Pat -out rest of dough and place on top. -Bake. Split and serve with desired -filling.</p> -<p>• <i>Large Shortcake in Ring</i></p> -<p>Spread dough in well greased 8 or 9″ -ring mold. Bake. Turn out on large -platter. Fill center with desired filling.</p> -<p>• <i>Creamed Meat or Sea Food</i></p> -<p>Add to medium white sauce cut-up -cooked chicken, turkey, veal, pork, -ham, tuna, salmon, shrimp, crabmeat, -or lobster.</p> -<p>• <i>Meat or Sea Food à la King</i></p> -<p>To creamed meat or sea food, add -sautéed mushrooms, sliced hard-cooked -eggs, chopped pimientos, etc.</p> -<p>• <i>Curried Meat or Sea Food</i></p> -<p>Add a little curry powder when making -white sauce for creamed meat or -sea food. Delicious with chicken, -lamb, veal, shrimp. With it, offer -several relishes, such as chopped salted -peanuts, ground fresh coconut, chutney, -sweet pickled onions, hard-cooked -egg put through a sieve, chopped -pickle, and chopped crisp bacon.</p> -<h3>Oven-Crisp Chicken and Biscuits</h3> -<dl class="undent"><dt>1 cup Bisquick</dt> -<dt>2 tsp. salt</dt> -<dt>¼ tsp. pepper</dt> -<dt>2 tsp. paprika</dt> -<dt>½ cup shortening (half butter)</dt> -<dt>1 cut-up frying chicken</dt></dl> -<p>Heat oven to 425° (hot). Mix first -four ingredients in paper bag. Place -shortening in oblong pan, 13×9½×2″ -and set in oven to melt. Shake chicken -in bag to coat thoroughly. Place -chicken, skin-side-down, in single layer -in hot shortening. Bake <i>45 min.</i>; then -turn. Meanwhile, make Rolled Biscuit -dough (recipe <a href="#Page_3">page 3</a>). Roll dough -¼″ thick and cut into biscuits. Push -chicken to one side in pan; place biscuits -in single layer on other side. -Bake <i>another 15 min.</i>, or until biscuits -are lightly browned and chicken tender. -Place chicken and biscuits on serving -platter. For gravy, add 2 tbsp. Bisquick -(saved from dredgings) to drippings -in pan. Bring to boil. Add 1½ -cups hot water. Boil 1 min. <i>4 servings.</i></p> -<h3>Asparagus Shortcake with Cheese Sauce</h3> -<p>Heat oven to 450° (hot). Make Biscuit -dough (recipe <a href="#Page_3">page 3</a>). Roll out -¼″ thick. Cut into 4 or 5″ rounds. -Bake <i>about 10 min.</i> Split. Serve sandwich-fashion -with about 5 spears of -freshly cooked asparagus between biscuit -halves. Make <i>Cheese Sauce</i> by -heating 1½ cups medium white sauce, -2 cups grated sharp cheese (½ lb.), -¼ tsp. dry mustard, and few grains -thyme over hot water until cheese -melts. Pour over top. Garnish with -sprig of parsley. <i>4 to 5 servings.</i></p> -<div class="pb" id="Page_8">8</div> -<h2 id="c3"><span class="small">Muffins or Coffee Cake</span></h2> -<div class="img"> -<img src="images/p04.jpg" alt="Muffins" width="400" height="687" /> -</div> -<dl class="undent"><dt>2 tbsp. sugar</dt> -<dt>1 egg</dt> -<dt>¾ cup milk</dt> -<dt>2 cups Bisquick</dt></dl> -<p>Heat oven to 400° (mod. hot). -Blend ingredients together. Then -beat vigorously 30 seconds.</p> -<p><i>Muffins</i>: Fill well greased -muffin pans ⅔ full. Bake <i>15 min. -Makes 12.</i></p> -<p><i>Coffee Cake</i>: Spread into -greased 9″ round layer pan, -or 8 or 9″ square pan. Sprinkle -with mixture of 2 tsp. -cinnamon, ¼ cup sugar, -2 tbsp. Bisquick, 2 tbsp. soft -butter. Blend with fork until -crumbly. Bake <i>20 to 25 min.</i></p> -<div class="img"> -<img src="images/p04b.jpg" alt="Muffin dress-ups" width="156" height="93" /> -</div> -<table class="center"> -<tr class="th"><th class="large" colspan="3"><i>Dress up your muffins 4 ways</i></th></tr> -<tr class="th"><th>Kind </th><th>Add to recipe </th><th>Serve with</th></tr> -<tr><td class="lb">Bacon </td><td class="l">Fold ¼ cup crisp, diced, cooked bacon into batter. </td><td class="l">cottage cheese and fruit salad</td></tr> -<tr><td class="lb">Cheese </td><td class="l">Add ½ to 1 cup grated, sharp, yellow cheese. </td><td class="l">any meat casserole</td></tr> -<tr><td class="lb">Chive </td><td class="l">Fold ¼ cup chopped chives into batter. </td><td class="l">salmon loaf</td></tr> -<tr><td class="lb">Orange </td><td class="l">Use ½ cup orange juice for ½ cup of the milk. Sprinkle top of batter with sugar. </td><td class="l">ham and eggs</td></tr> -</table> -<div class="pb" id="Page_9">9</div> -<h3>Chili Supper and Corn Muffins</h3> -<div class="img"> -<img src="images/p04c.jpg" alt="Chili supper and corn muffins" width="324" height="146" /> -</div> -<dl class="undent"><dt>1 lb. ground beef</dt> -<dt>½ cup chopped onion</dt> -<dt>2 tbsp. fat or drippings</dt> -<dt>1½ tsp. salt</dt> -<dt>½ tsp. pepper</dt> -<dt>½ tsp. chili powder (more if desired)</dt> -<dt>2 cups cooked tomatoes (no. 2 can)</dt> -<dt>2 cups cooked kidney beans (no. 2 can), drained</dt></dl> -<p>Brown beef and onion in fat in heavy -skillet. Season with salt, pepper, and -chili powder. Stir in tomatoes and -kidney beans. Cover and simmer gently -about 1 hr., stirring occasionally. Serve -hot over Corn Muffins (recipe below). -<i>6 servings.</i></p> -<p><i>Corn Muffins</i>: Heat oven to 450° (hot). -Mix 1¼ cups Bisquick, ¾ cup corn -meal, ½ tsp. salt, 2 tbsp. sugar, 1 egg, -and ¾ cup milk and beat well with -rotary beater. Fill greased medium -muffin cups ⅔ full. Bake <i>15 to 20 min. -Makes 12.</i></p> -<h3>Special Coffee Cakes</h3> -<h3>Apple Chip Brunch Cake</h3> -<div class="img"> -<img src="images/p04e.jpg" alt="Apple chip brunch cake" width="347" height="218" /> -</div> -<p>Heat oven to 400° (mod. hot). Add 2 -tbsp. sugar, 2 tbsp. melted shortening -to Coffee Cake (recipe <a href="#Page_8">page 8</a>). Fold -in 1 cup finely chopped pared apples. -Spread in greased 9″ round layer pan, -or 9″ square pan. Sprinkle with topping -made by blending until crumbly, -2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. -Bisquick, and 2 tbsp. soft butter. Bake -<i>20 to 25 min.</i></p> -<h3>Prune, Apricot, or Pineapple Coffee Cake</h3> -<div class="img"> -<img src="images/p04f.jpg" alt="Coffee cake" width="357" height="234" /> -</div> -<p>Heat oven to 400° (mod. hot). Make -Coffee Cake (recipe <a href="#Page_8">page 8</a>). Spread -into greased 8″ round layer pan or 9″ -square pan. Spread with 2 tbsp. butter, -melted. Sprinkle with ¼ cup white or -brown sugar (¾ tsp. cinnamon for -prune topping). Arrange over top, 1 -cup chopped, drained, cooked prunes -or apricots or 1 cup drained crushed -pineapple. Bake <i>20 to 25 min.</i></p> -<div class="pb" id="Page_10">10</div> -<h2 id="c4"><span class="small">Dumplings</span></h2> -<div class="img"> -<img src="images/p05.jpg" alt="Dumplings" width="600" height="591" /> -</div> -<div class="img"> -<img src="images/p05a.jpg" alt="Making dumplings" width="277" height="248" /> -</div> -<p>Add ¾ cup milk to 2 cups Bisquick. -Mix thoroughly with fork. Drop by spoonfuls -onto chicken, meat, or vegetables in boiling stew -(not into liquid). Cook over low heat for 10 -minutes with kettle uncovered and 10 minutes -with kettle covered. Liquid should just bubble gently. -Remove dumplings. <i>Makes 10 to 12.</i></p> -<div class="pb" id="Page_11">11</div> -<table class="center"> -<tr class="th"><th class="large" colspan="3"><i>Dress up your dumplings 5 ways</i></th></tr> -<tr class="th"><th>Kind </th><th>Add to recipe </th><th>Serve with</th></tr> -<tr><td class="lb">Corn </td><td class="l">¾ cup whole kernel corn, 1 tbsp. chopped onion </td><td class="l">beef stew</td></tr> -<tr><td class="lb">Walnut-Celery </td><td class="l">½ cup coarsely chopped walnuts, ½ cup finely chopped celery </td><td class="l">chicken fricassee</td></tr> -<tr><td class="lb">Raisin </td><td class="l">½ cup raisins </td><td class="l">chicken fricassee</td></tr> -<tr><td class="lb">Mint </td><td class="l">½ tsp. dried mint </td><td class="l">lamb stew</td></tr> -<tr><td class="lb">Pimiento-Green Pepper </td><td class="l">2 tbsp. each chopped pimiento and green pepper </td><td class="l">veal stew</td></tr> -</table> -<h3>Chicken Fricassee with Bisquick Dumplings</h3> -<div class="img"> -<img src="images/p05b.jpg" alt="Chicken fricassee with dumplings" width="383" height="129" /> -</div> -<dl class="undent"><dt>1 chicken (4 to 5 lb.) cut up</dt> -<dt>¼ cup fat</dt> -<dt>2 sprigs parsley</dt> -<dt>4 celery tops</dt> -<dt>1 carrot, sliced</dt> -<dt>1 slice of onion</dt> -<dt>2 tsp. salt</dt> -<dt>⅛ tsp. pepper</dt></dl> -<p>Brown chicken slowly in fat. Place in -kettle with just enough boiling water -to cover. Add rest of ingredients. Boil -5 min. Turn down heat and simmer -until tender (2 to 3 hr.). Prepare and -cook Dumplings (recipe <a href="#Page_10">page 10</a>)—except -add ¼ cup chopped parsley. -Remove dumplings and chicken and -place on platter. Keep hot while making -Gravy (recipe below). <i>8 servings.</i></p> -<p><i>Gravy</i>: Leave chicken broth (about 4 -cups) in kettle over low heat. Skim off -excess fat. Mix ½ cup Bisquick and -1 cup milk or cold water to a smooth -paste. Stir into broth. Cook until -thickened (about 15 min.) stirring -occasionally. Season to taste.</p> -<h3>Sauerkraut with Franks and Dumplings</h3> -<p>Add 2 cups water to two no. 303 cans -sauerkraut in saucepan. Simmer 30 -minutes. Bury 8 frankfurters (or 1 lb.) -in sauerkraut. Prepare and cook ½ -Dumplings (recipe <a href="#Page_10">page 10</a>). Add ½ -tsp. caraway seeds, if desired. Serve -hot. <i>4 servings.</i></p> -<h3>Pork and Dumplings</h3> -<p>Brown 6 pork chops in deep skillet or -heavy kettle. Season. Add 1 medium -onion, thinly sliced, and ¼ cup water. -Cover skillet; simmer until meat is -tender (40 to 50 min.). Add 1½ to -3 cups water. Prepare and cook Dumplings -(recipe <a href="#Page_10">page 10</a>). Remove meat and -dumplings to hot platter while making -gravy. <i>6 servings.</i></p> -<h3>Dessert Dumplings</h3> -<p>Mix in saucepan 3 tbsp. Bisquick, 3 -tbsp. sugar, and ¼ tsp. salt. Gradually -stir in 1½ cups juice from canned fruit. -Bring to boil; boil gently 2 min. stirring -constantly. Stir in 1 cup canned or -fresh fruit, 2 to 3 tsp. lemon juice, -½ tsp. grated lemon or orange rind, -and <span class="nowrap">¹/₁₆</span> tsp. nutmeg or cinnamon. -Prepare and cook Dumplings (recipe -<a href="#Page_10">page 10</a>). Serve immediately. <i>6 servings.</i></p> -<div class="pb" id="Page_12">12</div> -<h2 id="c5"><span class="small">Nut Bread</span></h2> -<div class="img"> -<img src="images/p06.jpg" alt="Nut bread" width="597" height="583" /> -</div> -<div class="img"> -<img src="images/p06a.jpg" alt="Making nut bread" width="252" height="226" /> -</div> -<dl class="undent"><dt>½ cup sugar</dt> -<dt>1 egg</dt> -<dt>1¼ cups milk</dt> -<dt>3 cups Bisquick</dt> -<dt>1½ cups chopped Diamond Walnuts</dt></dl> -<p>Heat oven to 350° (mod.). Mix sugar, egg, milk, and -Bisquick. Then beat vigorously for 30 seconds. Batter may -still be slightly lumpy. Stir in Diamond Walnuts. Pour -into well greased loaf pan, 9×5×3″. Bake <i>45 to 50 min.</i>, -until toothpick stuck into center comes out clean. Crack -in top is typical. Cool before slicing.</p> -<div class="pb" id="Page_13">13</div> -<h3>Banana Nut Bread</h3> -<div class="img"> -<img src="images/p06b.jpg" alt="Bananas" width="174" height="108" /> -</div> -<p>Follow Nut Bread recipe (<a href="#Page_12">page 12</a>)—except -use ¾ cup sugar and only ½ -cup milk. Use only ¾ cup chopped -nuts and add 1 cup mashed bananas -(2 to 3 bananas).</p> -<h3>Orange Nut Bread</h3> -<div class="img"> -<img src="images/p06c.jpg" alt="Oranges" width="359" height="98" /> -</div> -<p>Follow Nut Bread recipe (<a href="#Page_12">page 12</a>)—except -use ¾ cup sugar and instead -of milk use orange juice plus 1 tbsp. -grated orange rind. Use only ¾ cup -chopped nuts. Bake <i>50 to 55 min.</i></p> -<h3>Fruit Nut Bread</h3> -<div class="img"> -<img src="images/p06e.jpg" alt="Fruit" width="207" height="60" /> -</div> -<p>Follow Nut Bread recipe (<a href="#Page_12">page 12</a>)—except -use ¾ cup sugar and instead -of milk use orange juice. Use only ¾ -cup chopped nuts and add 1 cup -chopped dried apricots or other dried -fruit. Bake <i>55 to 60 min.</i></p> -<h3>Orange-Honey Nut Bread</h3> -<div class="img"> -<img src="images/p06f.jpg" alt="Oranges and honey" width="290" height="95" /> -</div> -<p>Follow Nut Bread recipe (<a href="#Page_12">page 12</a>)—except -use only ¼ cup sugar and add -½ cup honey. Instead of 1¼ cups -milk, use only ¾ cup orange juice plus -1 tbsp. grated orange rind. Use only -¾ cup chopped nuts.</p> -<h3>Little Gift Breads</h3> -<div class="img"> -<img src="images/p06m.jpg" alt="Gift loaf" width="408" height="282" /> -</div> -<p>Bake them in cans! Follow Nut Bread -recipe (<a href="#Page_12">page 12</a>) or any of the variations. -Divide batter between 3 well -greased no. 2 cans or 5 well greased -soup cans, filling cans slightly more -than half full. Bake uncovered no. 2 -cans <i>45 to 50 min.</i>; soup cans <i>about 40 -min.</i> in <i>mod. oven</i> (350°) until toothpick -stuck into center comes out clean.</p> -<h4><i>Serving, Storing, Freezing Ideas</i>:</h4> -<p>• Cool thoroughly before slicing. Use thin sharp knife to prevent crumbling.</p> -<p>• Nut bread slices spread with cream cheese are delicious for teas as well as lunch boxes.</p> -<p>• Nut breads with the orange juice base are an excellent bread for mailing as a gift.</p> -<p>• Individual round nut breads make attractive gifts for Christmas and other holidays.</p> -<p>• Nut breads will keep a week in the refrigerator if wrapped tightly in aluminum foil, and will keep well wrapped in foil in the freezer.</p> -<div class="pb" id="Page_14">14</div> -<h2 id="c6"><span class="small">Pancakes and Waffles</span></h2> -<div class="img" id="fig5"> -<img src="images/p07.jpg" alt="" width="600" height="586" /> -<p class="pcap"><i>Waffles are topped with cherry jam, pancakes stacked with 1 cup warm chunk pineapple.</i></p> -</div> -<p><i>Pancakes</i>: Add 1⅔ cups milk and 1 -egg to 2 cups Bisquick. Beat with -rotary beater until smooth. Grease -griddle if necessary. Turn pancakes -when bubbles appear. Between bakings, -stir to thin out batter. <i>Makes -about 18 pancakes.</i></p> -<p><i>For thinner pancakes, use 2 cups milk.</i></p> -<p><i>Waffles</i>: Follow Pancake recipe—except -add 2 tbsp. cooking (salad) oil -or melted shortening. Waffles are -baked when they stop steaming. <i>Makes -2 large or 6 small.</i></p> -<p><i>Note</i>: Griddle or waffle iron is right temperature -for baking when a few drops of -water sprinkled on it jump around.</p> -<div class="pb" id="Page_15">15</div> -<table class="center"> -<tr class="th"><th class="large" colspan="3"><i>Dress up your pancakes or waffles 8 ways</i></th></tr> -<tr class="th"><th>Kind </th><th>Add to recipe </th><th>Serve with</th></tr> -<tr><td class="lb">Banana </td><td class="l">1 cup mashed ripe bananas (2 med.), 1 tbsp. lemon juice, and 2 tbsp. sugar. </td><td class="l">honey, currant jelly, or confectioners’ sugar.</td></tr> -<tr><td class="lb">Blueberry </td><td class="l">2 tbsp. sugar. Then fold in 1 cup fresh or drained canned blueberries. </td><td class="l">honey or confectioners’ sugar.</td></tr> -<tr><td class="lb">Corn </td><td class="l">1 cup cream style or drained whole kernel corn with ½ tsp. paprika. </td><td class="l">syrup, creamed dried beef or ham, or white sauce and bacon.</td></tr> -<tr><td class="lb">Cheese </td><td class="l">½ to 1½ cups grated, sharp cheese. </td><td class="l">syrup, creamed meats or vegetables.</td></tr> -<tr><td class="lb">Ham </td><td class="l">1 to 1½ cups chopped cooked ham. </td><td class="l">syrup, cranberry sauce, cheese sauce, creamed vegetables.</td></tr> -<tr><td class="lb">Nut </td><td class="l">¾ to 1 cup finely chopped pecans, peanuts, or walnuts (toasted, if desired). </td><td class="l">syrup, ice cream and caramel sauce.</td></tr> -<tr><td class="lb">Onion </td><td class="l">1 to 1½ cups finely chopped onion, sautéed until golden brown in 2 or 3 tbsp. fat. </td><td class="l">browned ground beef and gravy.</td></tr> -<tr><td class="lb">Spicy </td><td class="l">1 tsp. cinnamon, ½ tsp. allspice, ½ tsp. cloves, and ½ tsp. nutmeg. </td><td class="l">syrup or sweetened applesauce.</td></tr> -</table> -<p><i>Chiffon Waffles</i>: Follow recipe for Puff -Pancakes (below) but use a waffle -baker.</p> -<p><i>Chocolate Waffles</i>: Make Waffles (recipe -<a href="#Page_14">page 14</a>)—except add ½ cup sugar -and 2 sq. unsweetened chocolate -(2 oz.), melted, to batter.</p> -<div class="img"> -<img src="images/p07a.jpg" alt="Making pancakes" width="340" height="251" /> -</div> -<p><i>Rich Pancakes</i>: Make Pancakes (recipe -<a href="#Page_14">page 14</a>)—except use 1¼ cups -milk, 2 eggs, and 2 tbsp. cooking -(salad) oil or melted shortening.</p> -<p><i>Puff Pancakes</i>: Beat 2 eggs with rotary -beater until soft peaks form. Blend in -1 cup milk. Add 2⅓ cups Bisquick -and 2 tbsp. sugar. Mix just until thoroughly -dampened. Fold in ¼ cup cooking -(salad) oil or melted shortening. -Spoon onto medium-hot ungreased -griddle. When puffed up, and bubbles -begin to break, cook on other side. -Serve with syrup or as dessert with -warm fruit, such as strawberries, and -whipped cream. <i>Makes 15 to 20 pancakes.</i></p> -<div class="pb" id="Page_16">16</div> -<h2><span class="small">Main dish pancakes and waffles ...</span></h2> -<h3>Tuna Royal Pancakes</h3> -<div class="img"> -<img src="images/p08.jpg" alt="Tuna royal pancakes" width="278" height="99" /> -</div> -<dl class="undent"><dt>Pancakes (recipe <a href="#Page_14">page 14</a>)</dt> -<dt>7-oz. can tuna, drained and broken</dt> -<dt>¼ cup chopped onion</dt> -<dt>½ cup grated Parmesan or processed cheese</dt> -<dt>½ cup chopped celery</dt> -<dt>¼ cup chopped pimiento</dt> -<dt>about 2 tsp. lemon juice</dt> -<dt>10½-oz. can cream of celery or chicken soup</dt> -<dt>2 tbsp. Bisquick</dt> -<dt>¼ tsp. salt</dt> -<dt>⅛ tsp. pepper</dt> -<dt>2 cups milk</dt></dl> -<p>Heat oven to 400° (mod. hot). Make -10 thinner pancakes (5″ size). Keep -warm between towels until ready to -serve. Mix tuna, onion, ¼ cup of the -cheese, celery, pimiento, and lemon -juice. Spoon 2 tbsp. of mixture on each -pancake. Roll and place folded side -down in 11½×7½×1½″ oblong baking -dish. Heat in oven <i>about 10 min.</i> Mix -soup, Bisquick, salt, pepper, and milk. -Heat until thickened. Pour over pancakes -and sprinkle with the remaining -¼ cup grated cheese. If desired, place -under broiler until bubbly. <i>10 servings.</i></p> -<h3>Waffle Supper Royal</h3> -<div class="img"> -<img src="images/p08a.jpg" alt="Waffle supper royal" width="248" height="77" /> -</div> -<p>Serve waffles with creamed chicken or -turkey and top with whole cranberry -sauce. Wonderful Sunday supper!</p> -<h3>Waffle Club Rabbit</h3> -<p>Make Waffles (recipe <a href="#Page_14">page 14</a>) using -2 cups milk. Bake until very crisp and -brown. Serve waffles (whole or sections) -with a slice or more of fresh -tomato arranged on each serving. -Spoon Cheese Sauce (recipe below) -over, then top with strips of crisp bacon.</p> -<p><i>Cheese Sauce</i>: Mix 1½ cups medium -white sauce, 2 cups grated sharp Cheddar -cheese (½ lb.). If desired, add ¼ -tsp. dry mustard and few grains -thyme. Heat slowly until cheese melts -and blends with sauce. <i>6 servings.</i></p> -<h3>Chicken Griddle Cakes</h3> -<div class="img"> -<img src="images/p08c.jpg" alt="Chicken Griddle Cakes" width="333" height="131" /> -</div> -<p>Make 8 large Pancakes (recipe <a href="#Page_14">page 14</a>) -using about ½ cup batter for each. -Spoon ¼ cup Creamed Chicken (recipe -below) onto half of each pancake. Fold -over other half. Place on baking sheet. -Sprinkle 1 tbsp. grated sharp cheese -over each cake. Slip under broiler or -in oven for a moment to melt cheese. -<i>8 servings.</i></p> -<p><i>Creamed Chicken</i>: Melt 2 tbsp. butter. -Remove from heat. Blend in ¼ cup -Bisquick and 1 tsp. salt. Gradually -stir in 1½ cups milk. Bring to boil -over low heat, stirring constantly. Boil -1 min. Stir in 2 cups finely diced cooked -chicken. Season to taste with pepper -and poultry seasoning. Heat until -chicken is hot.</p> -<div class="pb" id="Page_17">17</div> -<h2><span class="small">Brunch and dessert pancakes</span></h2> -<h3>Sunday in Vermont Pancakes</h3> -<p>Grate an apple into batter for Pancakes -(recipe <a href="#Page_14">page 14</a>). Make large pancakes -5″ across. Stack five high with warm -cranberry sauce between layers. -Sprinkle confectioners’ sugar on top. -Cut in wedges. Serve immediately.</p> -<h3>Spiced Cherry Sauce for Pancakes</h3> -<p>Mix ¾ cup sugar, 3 tbsp. cornstarch, -¼ tsp. cinnamon, and ⅛ tsp. salt in -small saucepan. Add 1 cup chopped -cherries (canned or fresh), 1 tbsp. -lemon juice, and 1 cup water (or juice -from canned cherries). Bring to boil -over direct heat, stirring constantly. -Boil 1 min. Serve hot. <i>Makes about -1½ cups sauce.</i></p> -<h3>Colonial Jelly Stack</h3> -<p>Make Pancakes (recipe <a href="#Page_14">page 14</a>). Use -½ cup batter for each pancake. Place -1 pancake on warm plate and while -piping hot spread generously with soft -butter and jelly. Top with second -pancake. Spread and repeat until they -are 6 high. Sprinkle top with confectioners’ -sugar. Cut stack into wedges. -Serve hot. <i>6 servings.</i></p> -<h3>Maple Whip</h3> -<p>Cream ½ cup <i>soft</i> butter. Add 1 cup -maple-flavored syrup gradually. Beat -until smooth and spreading consistency. -Serve on hot pancakes or waffles. -This can be refrigerated for future use.</p> -<h3>Strawberry Blintzes</h3> -<div class="img"> -<img src="images/p08d.jpg" alt="Strawberry blintzes" width="337" height="110" /> -</div> -<dl class="undent"><dt>Pancakes (recipe <a href="#Page_14">page 14</a>)</dt> -<dt>1 cup cottage cheese (small curd)</dt> -<dt>4-oz. pkg. cream cheese</dt> -<dt>1½ tbsp. lemon rind</dt> -<dt>3 tbsp. lemon juice</dt> -<dt>¼ cup sugar</dt> -<dt>10-oz. pkg. frozen strawberries (thawed)</dt> -<dt>1 tbsp. lemon juice</dt> -<dt>¼ tsp. almond extract</dt></dl> -<p>Heat oven to 400° (mod. hot). Combine -cottage cheese, cream cheese, -lemon rind, the 3 tbsp. lemon juice, -and sugar; whip until creamy. Place -¼ cup filling on each pancake and roll -up. Place rolled side down in 11×7″ -baking dish. Heat in oven for <i>10 min.</i> -just before serving. Heat the strawberries, -the 1 tbsp. lemon juice, and -almond extract. Spoon over pancakes. -Serve immediately. <i>6 servings.</i></p> -<h3>Quantity Pancakes</h3> -<p class="center">For 60 Pancakes. Serves 15.</p> -<p class="center">10 cups Bisquick (40-oz. pkg. or two 20-oz. pkg.) -<br />8⅓ cups milk -<br />5 eggs</p> -<p class="center">For 100 Pancakes. Serves 25.</p> -<p class="center">15 cups Bisquick (60-oz. pkg.) -<br />3 qt. milk -<br />7 eggs</p> -<p>Add milk and eggs to Bisquick. Beat with rotary beater until smooth. -Bake as directed on <a href="#Page_14">page 14</a>.</p> -<div class="pb" id="Page_18">18</div> -<h2 id="c7"><span class="small">Shortcake</span></h2> -<div class="img"> -<img src="images/p09.jpg" alt="Strawberry shortcake" width="600" height="550" /> -</div> -<p>Heat oven to 450° (hot). Add ¾ cup -cream (or ½ cup milk plus ¼ cup -butter, melted) to 2 cups Bisquick. -Add 2 tbsp. sugar, if desired. Mix -thoroughly with fork. Keep dough -soft; if too sticky, add Bisquick. Knead -10 times on floured surface. Pat or roll -dough to half the thickness desired in -baked shortcakes. Shortcakes double -in volume during baking. Cut into individual -shortcakes with floured cutter. -Bake <i>about 10 min.</i> Split. Butter, if -desired. Place fruit between layers and -over top. <i>Makes six 3″ shortcakes. For -1 large shortcake</i>, pat out ½ dough in -round layer pan, 8×1½″, dot with -butter. Pat out rest of dough, and -place over top. <i>Bake 15 to 20 min.</i></p> -<div class="img"> -<img src="images/p09a.jpg" alt="Strawberries" width="439" height="105" /> -</div> -<div class="pb" id="Page_19">19</div> -<h3>Double-Decker Fruit Shortcake</h3> -<p>Heat oven to 400° (mod. hot). Make -Shortcake dough (recipe <a href="#Page_18">page 18</a>) and -roll into two 8″ square pieces. Fit one -piece into an 8″ square pan, pressing -dough about ½″ up sides of pan. Be -careful to press together any tears in -the dough. Spread 2 cups washed fresh -raspberries or blueberries over dough, -sprinkle with ¼ to ½ cup sugar. Cover -with the other square of dough. Bake -<i>about 25 min.</i>, until well browned. Cut -into squares and serve warm or cold -with Sauce (recipe below). <i>9 servings.</i></p> -<p><i>Sauce</i>: Mix ½ cup sugar and 1 tbsp. -cornstarch in saucepan. Stir in ¼ -cup cold water, ¼ cup butter, and 1 -cup washed fresh raspberries or blueberries, -mashed. Bring to a boil and -boil 1 min.</p> -<h3>Fruit Roll</h3> -<div class="img"> -<img src="images/p09c.jpg" alt="Fruit roll" width="316" height="148" /> -</div> -<p>Heat oven to 450° (hot). Measure ¾ -cup sugar and ½ cup water into a 9″ -square pan. Bring to a boil and boil -1 min. Make Shortcake dough (recipe -<a href="#Page_18">page 18</a>). Roll ¼″ thick into an oblong, -15×7″. Spread with 2 cups fresh fruit -or well drained canned fruit. Sprinkle -with ¼ cup sugar. Roll up beginning -at wide side. Seal well by pinching -edge of dough into roll. Cut into 9 -slices about 1½″ thick. Place slices -cut-side-up in the pan of hot syrup. -Bake <i>about 25 min.</i>, until golden brown. -Serve warm with cream, if desired. -<i>9 servings.</i></p> -<h3>Winter Shortcake</h3> -<div class="img"> -<img src="images/p09d.jpg" alt="Pineapple and apple" width="154" height="138" /> -</div> -<dl class="undent"><dt>1 cup canned crushed pineapple (9-oz. can)</dt> -<dt>1 cup finely chopped or shredded red-skinned apple (1 med. to large apple)</dt> -<dt>1 cup finely chopped fresh cranberries (1 cup whole cranberries)</dt> -<dt>¼ cup sugar</dt> -<dt>⅛ tsp. salt</dt></dl> -<p>Mix all ingredients. Let stand at room -temperature ½ to 1 hr. before serving. -Make Shortcake dough (recipe <a href="#Page_18">page 18</a>). -Cut individual shortcakes. Split -while piping hot and serve shortcake -style with the fruit mixture. <i>6 servings.</i></p> -<h3>Peach-Orange Shortcake</h3> -<div class="img"> -<img src="images/p09e.jpg" alt="Peach and Orange" width="218" height="146" /> -</div> -<p>Heat oven to 450° (hot). Make Shortcake -dough (recipe <a href="#Page_18">page 18</a>)—except -add grated rind of 1 orange to Bisquick -before adding liquid. Spread dough in -greased 13×9½×2″ pan. Sprinkle with -2 tbsp. sugar, if desired. Bake <i>10 to 12 -min.</i> Cut into 12 squares. For each -serving, spoon sliced peaches between -2 squares and on top. Top with whipped -cream. <i>6 servings.</i></p> -<h3>Sour Cream-Strawberry Shortcake</h3> -<p>Make Shortcake dough (recipe <a href="#Page_18">page 18</a>). -Cut individual shortcakes. Split -layers. Spoon frozen strawberries and -commercial sour cream between layers -and over top.</p> -<div class="pb" id="Page_20">20</div> -<h2 id="c8"><span class="small">Velvet Crumb Cake</span></h2> -<div class="img"> -<img src="images/p10.jpg" alt="Velvet crumb cake" width="600" height="583" /> -</div> -<dl class="undent"><dt>1⅓ cups Bisquick</dt> -<dt>¾ cup sugar</dt> -<dt>3 tbsp. soft shortening</dt> -<dt>1 egg</dt> -<dt>¾ cup milk</dt> -<dt>1 tsp. vanilla</dt></dl> -<div class="img"> -<img src="images/p10a.jpg" alt="Making velvet crumb cake" width="300" height="137" /> -</div> -<p>Heat oven to 350° (mod.). Grease and flour -a square pan, 8×8×2″ or a round layer pan, -9×1½″. Mix Bisquick, sugar. Add shortening, -egg, ¼ cup of milk. Beat vigorously 1 min. -Stir in gradually remaining milk, vanilla. -Beat ½ min. Pour into prepared pan. -Bake <i>35 to 40 min.</i></p> -<div class="pb" id="Page_21">21</div> -<h4>Broiled Toppings ...</h4> -<p>While cake is warm spread on any one -of these toppings and broil 3″ from heat.</p> -<p><i>Honey Crisp Topping</i>: Cream until -fluffy 3 tbsp. soft butter and ⅓ cup -honey. Mix in thoroughly ¼ cup -shredded coconut, ½ cup crushed -Wheaties, and ½ cup drained crushed -pineapple.</p> -<p><i>Broiled Orange Glaze</i>: Mix 2 tbsp. soft -butter, 3 tbsp. Bisquick, ¼ tsp. cinnamon, -2 tbsp. grated orange rind, and -¼ cup brown sugar (packed).</p> -<p><i>Broiled Peanut Butter Topping</i>: Mix -2 tbsp. soft butter or other shortening, -⅓ cup brown sugar (packed), 2 tbsp. -cream or top milk, ½ cup chopped -peanuts, and 2 tbsp. peanut butter.</p> -<h4>Other Toppings ...</h4> -<p><i>Peach-Apricot Jam Topping</i>: Spread -½ cup apricot or peach jam or preserves -over the hot cake.</p> -<p><i>Streusel Topping</i>: Mix with fork ¼ cup -Bisquick, 2 tsp. cinnamon, 2 tbsp. -brown sugar, and 1 tbsp. soft butter. -Sprinkle on cake before baking.</p> -<h3>Velvet Crumb Upside-down Cake</h3> -<div class="img"> -<img src="images/p10a1.jpg" alt="Upside-down cake" width="152" height="70" /> -</div> -<p>Melt over low heat 2 tbsp. butter in -an 8″ square pan. Sprinkle with ¼ cup -brown sugar. Arrange fresh or well -drained canned fruit over sugar. Make -Velvet Crumb Cake (recipe <a href="#Page_20">page 20</a>)—except -pour batter over fruit in pan. -Bake <i>35 to 40 min.</i> Invert pan at once -on serving plate. Allow pan to remain -over cake for a few minutes.</p> -<h3>Orange-Nut Velvet Crumb Cake</h3> -<div class="img"> -<img src="images/p10b.jpg" alt="Orange-nut velvet crumb cake" width="283" height="118" /> -</div> -<p>Make Velvet Crumb Cake (recipe <a href="#Page_20">page 20</a>)—except -add ½ tsp. nutmeg, ½ -tsp. orange extract, ½ cup seedless -raisins or currants, ¼ cup chopped -nuts, and 2 tbsp. grated orange rind -with the shortening. Bake <i>about 30 -min.</i> Serve warm with whipped cream.</p> -<h3>Velvet Fudge Cake</h3> -<p>Make Velvet Crumb Cake (recipe <a href="#Page_20">page 20</a>)—except -add ⅓ cup cocoa to the -Bisquick. Pour half of batter into prepared -pan. Spread with half of Chocolate -Coconut Topping (recipe below). -Pour remaining batter into pan. Bake -<i>35 to 40 min.</i> Immediately spread with -rest of topping. Serve warm.</p> -<p><i>Chocolate-Coconut Topping</i>: Mix ½ cup -(½ pkg.) semi-sweet chocolate pieces, -melted, ⅓ cup water, 2 cups finely -chopped coconut.</p> -<h3>Velvet Crumb Spice Cake</h3> -<p>Make Velvet Crumb Cake (recipe <a href="#Page_20">page 20</a>)—except -use ¾ cup brown sugar -(packed) in place of white. Add ½ tsp. -cinnamon, ¼ tsp. <i>each</i> cloves, allspice, -and nutmeg with Bisquick. Bake <i>about -30 min.</i> Serve warm with a topping.</p> -<h3>Velvet Crumb Shortcake</h3> -<p>Make Velvet Crumb Cake (recipe <a href="#Page_20">page 20</a>). -Cut cake into 6 to 9 pieces while -still warm. Spoon sweetened sliced -strawberries between split pieces and -on top.</p> -<div class="pb" id="Page_22">22</div> -<div class="img"> -<img src="images/p11.jpg" alt="Yeast Rolls" width="562" height="800" /> -</div> -<div class="pb" id="Page_23">23</div> -<h2 id="c9"><span class="small">Yeast Baking</span></h2> -<h3>Hurry-up Yeast Rolls</h3> -<div class="img" id="fig6"> -<img src="images/p11a.jpg" alt="" width="289" height="116" /> -<p class="pcap">1. Dissolve 1 pkg. active dry yeast -in ¾ cup warm water (not hot—105° -to 115°). Mix in 2½ cups Bisquick. -Beat vigorously.</p> -</div> -<div class="img" id="fig7"> -<img src="images/p11b.jpg" alt="" width="292" height="123" /> -<p class="pcap">2. Turn dough onto surface well -dusted with Bisquick. Knead until -smooth, about 20 times.</p> -</div> -<div class="img" id="fig8"> -<img src="images/p11c.jpg" alt="" width="293" height="128" /> -<p class="pcap">3. Shape into 12 pan rolls. Place in -greased 8″ round layer pan.</p> -</div> -<div class="img" id="fig9"> -<img src="images/p11d.jpg" alt="" width="292" height="151" /> -<p class="pcap">4. Place pan of rolls on wire rack -over a bowl of hot water and cover -with towel; let rise about 1 hr.</p> -<p class="pcapc">Heat oven to 400° (mod. hot). Bake -<i>10 to 15 min.</i>, until a rich golden -brown. Brush with butter after -baking. Serve hot. <i>Makes 16.</i></p> -</div> -<p>1. Water temperature for dissolving -yeast is right when it is slightly -warmer than lukewarm. Too hot water -kills the yeast; too cool water retards -rising.</p> -<p>2. Rolls are ready to bake when dough -is puffy and light and slight indentation -remains in dough when pressed -gently with finger.</p> -<h3>Variations in Shapes</h3> -<h3>Crescent Rolls</h3> -<div class="img"> -<img src="images/p11e.jpg" alt="Crescent rolls" width="332" height="180" /> -</div> -<p>Roll dough into 12″ circle. Cut into 16 -wedges. Beginning at wide side roll -toward point. Place on greased baking -sheet with point underneath.</p> -<h3>Clothespin Rolls</h3> -<div class="img"> -<img src="images/p11f.jpg" alt="Clothespin rolls" width="272" height="99" /> -</div> -<p>Divide dough into 16 to 18 strips. Roll -each on board with palms of hands -into 12″ lengths. Wrap strips around -greased clothespins so edges barely -touch.</p> -<h3>Knots</h3> -<div class="img"> -<img src="images/p11g.jpg" alt="Knots" width="142" height="79" /> -</div> -<p>Make strips (as above). Twist and tie -each strip into a knot. Press ends -down on greased baking sheet.</p> -<div class="pb" id="Page_24">24</div> -<h3>More yeast bakings</h3> -<h3>Pizza</h3> -<p class="center">(Makes four 10″ Pizzas)</p> -<div class="img"> -<img src="images/p12.jpg" alt="Pizza" width="312" height="140" /> -</div> -<p>Follow directions for Yeast dough -(recipe <a href="#Page_23">page 23</a>) through the kneading. -Divide dough into 4 pieces. Roll each -piece paper-thin into a circle, about -10″ in diameter. Place on ungreased -baking sheets or in shallow pie pans. -No rising! Top with:</p> -<dl class="undent"><dt>¾ cup chopped onion</dt> -<dt>1 clove garlic, chopped</dt> -<dt>2 cups tomato sauce</dt> -<dt>1 cup chopped salami or cooked Italian sausage or 2 cans anchovies, chopped</dt> -<dt>salt and pepper to taste</dt> -<dt>2½ cups grated Mozzarella cheese or two 6-oz. pkg. sliced Mozzarella cheese (cut into thin strips)</dt></dl> -<p>Mix onion, garlic, tomato sauce, salami, -salt, and pepper and spread on -dough. Sprinkle grated cheese over all -or lay cheese strips on top. Sprinkle -with oregano to desired taste. <i>Heat -oven to 425°</i> (hot). Bake <i>15 to 20 min.</i>, -until crust is brown and filling hot and -bubbly. Serve immediately. Unbaked -pizza may stand while others are -baking.</p> -<h3>Individual Pizzas</h3> -<p>Divide dough into 8 pieces and roll -each piece into 5″ circles. Spread with -filling and bake.</p> -<h3>Easy Pizzas</h3> -<p>Divide dough in half and roll each -part on a baking sheet as thin as desired. -Spread with filling.</p> -<h3>Italian Bread Sticks</h3> -<div class="img"> -<img src="images/p12c.jpg" alt="Bread sticks" width="327" height="213" /> -</div> -<p>Follow directions for Yeast dough -(recipe <a href="#Page_23">page 23</a>). Divide dough into -16 equal parts. Roll each piece between -hands into pencil-like strips 8″ long. -Melt ¼ cup butter. Spread part of -butter in bottom of 13×9½×2″ oblong -pan. Put strips of dough in pan. Brush -tops with rest of butter. Sprinkle with -caraway seeds, poppy seeds, celery -seeds, sesame seeds, or garlic salt. -Cover with damp cloth. Let rise in -warm place (85°) until light, about 1 -hr. <i>Heat oven to 425°</i> (hot). Bake <i>15 -min.</i>, until light golden brown. Turn -oven off. Allow bread sticks to remain -in oven 15 more minutes to crisp.</p> -<h3>Bisquick Herb Yeast Rolls</h3> -<p>Follow directions for Yeast dough -(recipe <a href="#Page_23">page 23</a>)—except add ¼ tsp. -nutmeg, ½ tsp. sage, and 1 tsp. caraway -seeds to the Bisquick.</p> -<h3>Mustard Buns for Hot Dogs</h3> -<p>Follow directions for Yeast dough -(recipe <a href="#Page_23">page 23</a>)—except add 2 level -tbsp. prepared mustard. Divide dough -into 8 pieces; shape like a hot dog bun.</p> -<h3>Onion Buns</h3> -<p>Follow directions for Yeast dough -(recipe <a href="#Page_23">page 23</a>)—except add ½ cup -finely chopped onion and use 2⅔ cups -Bisquick. Divide dough into 10 portions -and shape in oblongs or rounds. Good -with wieners and hamburgers.</p> -<div class="pb" id="Page_25">25</div> -<h3>Hawaiian Yeast Rolls</h3> -<div class="img"> -<img src="images/p12e.jpg" alt="Hawaiian yeast Rolls" width="159" height="125" /> -</div> -<dl class="undent"><dt>¾ cup drained crushed pineapple</dt> -<dt>½ cup brown sugar (packed)</dt> -<dt>¼ cup soft butter</dt> -<dt>½ cup warm water (not hot—105 to 115°)</dt> -<dt>1 pkg. active dry yeast</dt> -<dt>1 egg</dt> -<dt>1 tbsp. granulated sugar</dt> -<dt>2½ cups Bisquick</dt> -<dt>2 tbsp. butter</dt> -<dt>¼ cup brown sugar (packed)</dt></dl> -<p>Mix pineapple, ½ cup brown sugar, -and ¼ cup butter. Divide among 12 -large greased muffin cups. Prepare -dough by dissolving yeast in water. -Mix in egg, 1 tbsp. sugar, and Bisquick; -beat vigorously. Turn dough -onto surface well dusted with -Bisquick. Knead until smooth, about -20 times. Roll into a rectangle, 16×9″. -Spread with rest of ingredients. Roll -up tightly beginning at wide side. Seal -well by pinching edge of dough into -roll. Slice into 12. Place in prepared -muffin cups. Place pan of rolls on wire -rack over bowl of hot water and cover -with towel; let rise 1 hr. <i>Heat oven to -400°</i> (mod. hot). Bake <i>15 min.</i> Invert -pan; serve.</p> -<h3>Caramel Buns</h3> -<dl class="undent"><dt>¼ cup soft butter</dt> -<dt>⅓ cup brown sugar (packed)</dt> -<dt>1 tsp. light corn syrup</dt> -<dt>⅓ cup pecans or walnuts</dt> -<dt>¾ cup warm water (not hot—105 to 115°)</dt> -<dt>1 pkg. active dry yeast</dt> -<dt>2½ cups Bisquick</dt> -<dt>2 tbsp. soft butter</dt> -<dt>¼ cup brown sugar (packed)</dt> -<dt>1 tsp. cinnamon</dt></dl> -<p>Melt butter; add brown sugar and -corn syrup. Bring syrup mixture to a -rolling boil. Spread in 8″ round layer -pan. Add pecans. Dissolve yeast in -warm water. Mix in Bisquick and beat -vigorously. Turn dough onto surface -well dusted with Bisquick. Knead until -smooth, about 20 times. Roll out into -rectangle, 16×9″. Spread with butter, -sugar, and cinnamon. Roll up tightly -beginning at wide side. Seal well by -pinching edge of dough into roll. Slice -into 10 slices. Place in pan. Place pan -of rolls on wire rack over bowl of hot -water and cover with towel; let rise -1 hr. <i>Heat oven to 400°</i> (mod. hot). -Bake <i>20 to 25 min.</i> Invert pan and -serve rolls warm.</p> -<h3>Orange Rolls</h3> -<div class="img"> -<img src="images/p12f.jpg" alt="Oranges and rolls" width="554" height="176" /> -</div> -<p>Follow recipe for Hawaiian Yeast Rolls -(above)—except substitute ½ cup -orange juice, ½ cup sugar, and 2 tbsp. -grated orange rind for the first two -ingredients. Mix the orange juice, ½ -cup sugar, orange rind, and ¼ cup -butter in saucepan. Cook 2 min. over -low heat. Divide among 12 muffin cups.</p> -<div class="pb" id="Page_26">26</div> -<h2 id="c10"><span class="small">More Bisquick favorites</span></h2> -<h3>Berry Chiffon Short Pie</h3> -<div class="img"> -<img src="images/p13.jpg" alt="Berries and pie slice" width="148" height="146" /> -</div> -<dl class="undent"><dt>¼ cup sugar</dt> -<dt>1 envelope unflavored gelatin (1 tbsp.)</dt> -<dt>10-oz. pkg. frozen raspberries or strawberries, thawed</dt> -<dt>3 egg whites</dt> -<dt>¼ tsp. cream of tartar</dt> -<dt>⅓ cup sugar</dt> -<dt>½ cup whipping cream, whipped</dt></dl> -<p>Blend in saucepan sugar, gelatin, raspberries. -Bring to full rolling boil, stirring -constantly. Cool pan in cold water -until mixture mounds slightly when -dropped from a spoon. Add cream of -tartar to egg whites, beat until frothy. -Gradually beat in sugar and beat until -meringue holds stiff peaks. Fold berry -mixture into meringue. Carefully fold -in whipped cream. Pile into cooled -baked Short Pie shell (recipe below). -Chill several hours until set.</p> -<h3>Short Pie Shell</h3> -<div class="img"> -<img src="images/p13a.jpg" alt="Short pie shell" width="327" height="130" /> -</div> -<dl class="undent"><dt>1 cup Bisquick</dt> -<dt>¼ cup soft butter (½ stick)</dt> -<dt>3 tbsp. boiling water</dt></dl> -<p>Heat oven to 450° (hot). Put Bisquick -and butter in 9″ pie pan. Add boiling -water and stir vigorously with fork -until dough forms a ball and cleans the -pan. Dough will be puffy and soft. -With fingers and heel of hand, pat -dough evenly into pie pan, bringing -up dough to edge of pan. This may -seem skimpy but will not be when -baked. Flute edges. Bake <i>8 to 10 min.</i> -Fill with ice cream or other fillings.</p> -<h3>Fruit Cobbler</h3> -<div class="img"> -<img src="images/p13d.jpg" alt="Fruit cobbler" width="294" height="155" /> -</div> -<p>Heat oven to 400° (mod. hot). Heat -2½ cups (no. 2 can) canned fruit or -berries and juice (or 3 cups fresh fruit -and ¾ cup water). Sweeten to taste. -Blend in 1 tbsp. cornstarch dissolved -in 2 tbsp. cold water. Bring to a boil; -boil 1 min. Pour into 2-qt. baking dish. -Dot with butter. Sprinkle with cinnamon. -Drop ½ Fruit Shortcake Dough -(recipe <a href="#Page_18">page 18</a>) by spoonfuls over top. -Bake about <i>20 min.</i> Serve hot with -cream. <i>6 to 8 servings.</i></p> -<h3>Short Pie Rounds</h3> -<p>Prepare Short Pie dough (above)—except -divide dough into 6 parts. -Flatten each part into 3 or 4″ rounds -on baking sheet. Flute edges. Bake -<i>about 8 min.</i> Serve on top of your -favorite cooked fruit filling. <i>6 servings.</i></p> -<h3>Ranch Pudding</h3> -<dl class="undent"><dt>1 cup brown sugar (packed)</dt> -<dt>2½ cups water</dt> -<dt>2 tbsp. butter</dt> -<dt>1 cup brown sugar (packed)</dt> -<dt>½ cup milk</dt> -<dt>1¼ cups Bisquick</dt> -<dt>1 cup raisins or chopped dates</dt> -<dt>½ to 1 cup chopped nuts</dt> -<dt>1 tsp. vanilla</dt></dl> -<p>Heat oven to 350° (mod.). Mix 1 cup -brown sugar, water, and butter in -saucepan. Boil 5 min. Pour into 8″ -square pan. Mix rest of ingredients -in bowl. Spoon batter on top of sugar -mixture. It will sink into the liquid -and will spread out as it bakes. Bake -<i>45 min.</i> Serve warm with plain or -whipped cream. <i>9 servings.</i></p> -<div class="pb" id="Page_27">27</div> -<h3>Hot Sea Food Appetizers</h3> -<p>Heat oven to 450° (hot). Make Rolled -Biscuit dough (recipe <a href="#Page_3">page 3</a>). Roll -dough ¼″ thick. Cut into biscuits 1″ -in diameter. Place on baking sheet. -Bake <i>6 to 8 min.</i> Immediately split -each baked biscuit. Spread with sea -food mixture. Sprinkle with grated -sharp cheese, if desired. Replace tops. -Return to oven to heat through. Serve -piping hot. <i>Makes about 60 tiny</i> biscuits.</p> -<h3>Filling variations</h3> -<p><i>Shrimp Spread</i>: Mix ½ cup flaked -cooked shrimp (5-oz. can), 1 tbsp. -chopped pimiento, 1 tbsp. lemon juice, -3 tbsp. mayonnaise, and salt and pepper -to taste.</p> -<p><i>Crabmeat Spread</i>: Use crabmeat in -place of shrimp in the above spread.</p> -<h3>Pronto Puppies</h3> -<div class="img"> -<img src="images/p13e.jpg" alt="Pronto puppies" width="229" height="148" /> -</div> -<dl class="undent"><dt>1 egg</dt> -<dt>½ cup milk</dt> -<dt>1 cup Bisquick</dt> -<dt>2 tbsp. yellow corn meal</dt> -<dt>¼ tsp. paprika</dt> -<dt>½ tsp. dry mustard</dt> -<dt>⅛ tsp. cayenne</dt> -<dt>1 lb. miniature or large frankfurters</dt></dl> -<p>Heat deep fat to 375°. Blend egg, milk. -Stir in dry ingredients. Dip frankfurters -in batter. Fry until brown, -<i>2 to 3 min.</i> on each side. Serve miniature -franks on cocktail picks. Slice -large franks. To reheat: Place in 400° -oven about 5 min.</p> -<h3>Doughnuts or Fried Balls</h3> -<div class="img"> -<img src="images/p13f.jpg" alt="Doughnuts" width="177" height="156" /> -</div> -<dl class="undent"><dt>2 cups Bisquick</dt> -<dt>¼ cup sugar</dt> -<dt>⅓ cup milk</dt> -<dt>1 tsp. vanilla</dt> -<dt>1 egg</dt> -<dt>¼ tsp. <i>each</i> cinnamon and nutmeg, if desired</dt></dl> -<p>Heat fat to 375°. Mix ingredients until -well blended. Turn onto lightly floured -surface and knead about 10 times. Roll -out ⅜″ thick. Cut with floured doughnut -cutter. Fry in hot fat until golden -brown, about 1 min. to a side. Take -from fat and drain on absorbent paper. -<i>Makes about 12 doughnuts.</i></p> -<h3>Fritters</h3> -<div class="img"> -<img src="images/p13g.jpg" alt="Fritters" width="208" height="90" /> -</div> -<p>Mix 2 cups Bisquick, ⅔ cup milk, 1 -egg until well blended (batter will be -lumpy). Stir in 2 cups fruit or cooked -vegetables, drained. Drop by small -teaspoonfuls into deep hot fat (360 to -375°). Turn and fry until golden brown -on both sides. Drain on absorbent -paper. Serve hot with syrup or confectioners’ -sugar. <i>Makes 2 dozen.</i></p> -<h3>Fried Chicken, Meats, Fish</h3> -<p>For the crispiest coating you ever -tasted, roll fresh fish, sea food, chicken, -or meat generously in Bisquick. Fry in -a small amount of fat until golden -brown on both sides. Turn only once. -Use leftover dredgings for making -gravy.</p> -<div class="pb" id="Page_28">28</div> -<h2 id="c11"><span class="small">INDEX</span></h2> -<div class="img"> -<img src="images/p21.jpg" alt="Index" width="500" height="140" /> -</div> -<dl class="index"> -<dt class="center b" id="index_APPETIZERS">APPETIZERS</dt> -<dt>Hot Sea Food Appetizers, <a href="#Page_27">27</a></dt> -<dt>Pronto Puppies, <a href="#Page_27">27</a></dt> -</dl> -<dl class="index"><dt class="center">BREADS</dt> -<dt>Biscuits, <a href="#Page_3">3</a>-4</dt> -<dd>Bacon, <a href="#Page_4">4</a></dd> -<dd>Buttermilk, <a href="#Page_3">3</a></dd> -<dd>Cheese, <a href="#Page_4">4</a></dd> -<dd>Chives, <a href="#Page_4">4</a></dd> -<dd>Curry, <a href="#Page_4">4</a></dd> -<dd>Drop, <a href="#Page_3">3</a></dd> -<dd>Ham, <a href="#Page_4">4</a></dd> -<dd>Herb, <a href="#Page_4">4</a></dd> -<dd>Lemon, <a href="#Page_4">4</a></dd> -<dd>Olive, <a href="#Page_4">4</a></dd> -<dd>Peanut, <a href="#Page_4">4</a></dd> -<dd>Pecan, <a href="#Page_4">4</a></dd> -<dd>Quantity, <a href="#Page_4">4</a></dd> -<dd>Richer, <a href="#Page_3">3</a></dd> -<dd>Salami, <a href="#Page_4">4</a></dd> -<dt>Butter Sticks, <a href="#Page_4">4</a></dt> -<dt>Caramel Buns, <a href="#Page_25">25</a></dt> -<dt>Coffee Cake, <a href="#Page_8">8</a></dt> -<dd>Apple Chip Brunch Cake, <a href="#Page_9">9</a></dd> -<dd>Prune, Apricot, or Pineapple, <a href="#Page_9">9</a></dd> -<dt>Dumplings, <a href="#Page_10">10</a></dt> -<dd>Corn, <a href="#Page_11">11</a></dd> -<dd>Dessert, <a href="#Page_11">11</a></dd> -<dd>Mint, <a href="#Page_11">11</a></dd> -<dd>Pimiento-Green Pepper, <a href="#Page_11">11</a></dd> -<dd>Raisin, <a href="#Page_11">11</a></dd> -<dd>Walnut-Celery, <a href="#Page_11">11</a></dd> -<dt>Hawaiian Yeast Rolls, <a href="#Page_25">25</a></dt> -<dt>Herb Yeast Rolls, <a href="#Page_24">24</a></dt> -<dt>Hurry-up Yeast Rolls, <a href="#Page_23">23</a></dt> -<dd>Clothespin Rolls, <a href="#Page_23">23</a></dd> -<dd>Crescent Rolls, <a href="#Page_23">23</a></dd> -<dd>Knots, <a href="#Page_23">23</a></dd> -<dt>Italian Bread Sticks, <a href="#Page_24">24</a></dt> -<dt>Muffins, <a href="#Page_8">8</a></dt> -<dd>Bacon, <a href="#Page_8">8</a></dd> -<dd>Cheese, <a href="#Page_8">8</a></dd> -<dd>Chive, <a href="#Page_8">8</a></dd> -<dd>Corn, <a href="#Page_8">8</a></dd> -<dd>Orange, <a href="#Page_8">8</a></dd> -<dt>Mustard Buns, <a href="#Page_24">24</a></dt> -<dt>Nut Bread, <a href="#Page_12">12</a></dt> -<dd>Baking in cans, <a href="#Page_13">13</a></dd> -<dd>Banana, <a href="#Page_13">13</a></dd> -<dd>Fruit, <a href="#Page_13">13</a></dd> -<dd>Orange-Honey, <a href="#Page_13">13</a></dd> -<dd>Orange, <a href="#Page_13">13</a></dd> -<dd>Serving, Storing, Freezing, <a href="#Page_13">13</a></dd> -<dt>Onion Buns, <a href="#Page_24">24</a></dt> -<dt>Orange Rolls, <a href="#Page_25">25</a></dt> -<dt>Pancakes, <a href="#Page_14">14</a></dt> -<dd>Banana, <a href="#Page_15">15</a></dd> -<dd>Blueberry, <a href="#Page_15">15</a></dd> -<dd>Cheese, <a href="#Page_15">15</a></dd> -<dd>Chicken Griddle Cakes, <a href="#Page_16">16</a></dd> -<dd>Colonial Jelly Stack, <a href="#Page_17">17</a></dd> -<dd>Corn, <a href="#Page_15">15</a></dd> -<dd>Ham, <a href="#Page_15">15</a></dd> -<dd>Maple Whip for, <a href="#Page_17">17</a></dd> -<dd>Nut, <a href="#Page_15">15</a></dd> -<dd>Onion, <a href="#Page_15">15</a></dd> -<dd>Pineapple, <a href="#Page_14">14</a></dd> -<dd>Puff, <a href="#Page_15">15</a></dd> -<dd>Quantity, <a href="#Page_17">17</a></dd> -<dd>Rich, <a href="#Page_15">15</a></dd> -<dd>Spicy, <a href="#Page_15">15</a></dd> -<dd>Thinner, <a href="#Page_14">14</a></dd> -<dd>Tuna Royal, <a href="#Page_16">16</a></dd> -<dd>Spiced Cherry Sauce for, <a href="#Page_17">17</a></dd> -<dd>Strawberry Blintzes, <a href="#Page_17">17</a></dd> -<dd>Sunday in Vermont, <a href="#Page_17">17</a></dd> -<dt>Waffles, <a href="#Page_14">14</a></dt> -<dd>Banana, <a href="#Page_15">15</a></dd> -<dd>Blueberry, <a href="#Page_15">15</a></dd> -<dd>Cheese, <a href="#Page_15">15</a></dd> -<dd>Chiffon, <a href="#Page_15">15</a></dd> -<dd>Chocolate, <a href="#Page_15">15</a></dd> -<dd>Corn, <a href="#Page_15">15</a></dd> -<dd>Ham, <a href="#Page_15">15</a></dd> -<dd>Nut, <a href="#Page_15">15</a></dd> -<dd>Onion, <a href="#Page_15">15</a></dd> -<dd>Spicy, <a href="#Page_15">15</a></dd> -<dd>Waffle Club Rabbit, <a href="#Page_16">16</a></dd> -<dd>Waffle Supper Royal, <a href="#Page_16">16</a></dd> -</dl> -<dl class="index"><dt class="center">CAKES</dt> -<dt>Orange-Nut Velvet Crumb Cake, <a href="#Page_21">21</a></dt> -<dt>Velvet Crumb Cake, <a href="#Page_20">20</a></dt> -<dd>Broiled Orange Glaze, <a href="#Page_21">21</a></dd> -<dd>Broiled Peanut Butter Topping, <a href="#Page_21">21</a></dd> -<dd>Honey Crisp Topping, <a href="#Page_21">21</a></dd> -<dd>Peach-Apricot Jam Topping, <a href="#Page_21">21</a></dd> -<dd>Streusel Topping, <a href="#Page_21">21</a></dd> -<dt>Velvet Crumb Shortcake, <a href="#Page_21">21</a></dt> -<dt>Velvet Crumb Spice Cake, <a href="#Page_21">21</a></dt> -<dt>Velvet Crumb Upside-down Cake, <a href="#Page_21">21</a></dt> -<dt>Velvet Fudge Cake, <a href="#Page_21">21</a></dt> -<dd>Chocolate Coconut Topping, <a href="#Page_21">21</a></dd> -</dl> -<dl class="index"><dt class="center">DESSERTS</dt> -<dt>Berry Chiffon Short Pie, <a href="#Page_26">26</a></dt> -<dt>Double-decker Fruit Shortcake, <a href="#Page_19">19</a></dt> -<dt>Doughnuts or Fried Balls, <a href="#Page_27">27</a></dt> -<dt>Dumplings, <a href="#Page_11">11</a></dt> -<dt>Fritters, <a href="#Page_27">27</a></dt> -<dt>Fruit Cobbler, <a href="#Page_26">26</a></dt> -<dt>Fruit Roll, <a href="#Page_19">19</a></dt> -<dt>Peach-Orange Shortcake, <a href="#Page_19">19</a></dt> -<dt>Ranch Pudding, <a href="#Page_26">26</a></dt> -<dt>Short Pie, <a href="#Page_26">26</a></dt> -<dt>Short Pie Rounds, <a href="#Page_26">26</a></dt> -<dt>Shortcake, <a href="#Page_18">18</a></dt> -<dt>Sour Cream-Strawberry Shortcake, <a href="#Page_19">19</a></dt> -<dt>Winter Shortcake, <a href="#Page_19">19</a></dt> -</dl> -<dl class="index"><dt class="center">MAIN DISHES</dt> -<dt>Baked Meat Sandwich, <a href="#Page_6">6</a></dt> -<dt>Chicken and Biscuits, Oven-crisp, <a href="#Page_7">7</a></dt> -<dt>Chicken Fricassee with Bisquick Dumplings, <a href="#Page_11">11</a></dt> -<dt>Chicken Pot Pie, <a href="#Page_5">5</a></dt> -<dt>Chili Supper and Corn Muffins, <a href="#Page_9">9</a></dt> -<dt>Fried Chicken, Meats, Fish, <a href="#Page_27">27</a></dt> -<dt>Fritters, <a href="#Page_27">27</a></dt> -<dt>Meat and Vegetable Pie, <a href="#Page_5">5</a></dt> -<dt>Meat Turnovers, <a href="#Page_6">6</a></dt> -<dt>Pizza, <a href="#Page_24">24</a></dt> -<dd>Easy, <a href="#Page_24">24</a></dd> -<dd>Individual, <a href="#Page_24">24</a></dd> -<dt>Pork and Dumplings, <a href="#Page_11">11</a></dt> -<dt>Salmon-Cheese Pie, Deep-dish, <a href="#Page_5">5</a></dt> -<dt>Saucy Pigs in Blankets, <a href="#Page_6">6</a></dt> -<dt>Sauerkraut with Franks and Dumplings, <a href="#Page_11">11</a></dt> -<dt>Shortcakes, <a href="#Page_7">7</a></dt> -<dd>Asparagus with Cheese Sauce, <a href="#Page_7">7</a></dd> -<dd>Creamed Meat or Sea Food, <a href="#Page_7">7</a></dd> -<dd>Curried Meat or Sea Food, <a href="#Page_7">7</a></dd> -<dd>Meat or Sea Food à la King, <a href="#Page_7">7</a></dd> -<dt>Tuna Pinwheel Roll, <a href="#Page_6">6</a></dt> -</dl> -<dl class="index"><dt class="center">SAUCES AND GRAVIES</dt> -<dt>Cheese Sauce, <a href="#Page_7">7</a></dt> -<dt>Creamed Chicken, <a href="#Page_16">16</a></dt> -<dt>Gravy, <a href="#Page_11">11</a></dt> -<dt>Maple Whip for Pancakes, <a href="#Page_17">17</a></dt> -<dt>Spiced Cherry Sauce for Pancakes, <a href="#Page_17">17</a></dt> -</dl> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Collated table of contents against actual headings: links work even though wording is not consistent.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of 133 Quicker Ways to Homemade with -Bisquick, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK 133 QUICKER WAYS TO HOMEMADE--BISQUICK *** - -***** This file should be named 61487-h.htm or 61487-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/1/4/8/61487/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at http://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and 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