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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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