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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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