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margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; 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:0em; } -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 Betty Crocker's Bisquick Cook Book, by Anonymous - -This eBook is for the use of anyone anywhere 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/license - - -Title: Betty Crocker's Bisquick Cook Book - 157 Recipes and Ideas - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62841] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S BISQUICK COOK BOOK *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Betty Crocker’s Bisquick Cook Book" width="500" height="706" /> -</div> -<div class="box"> -<h1><span class="rubric"><i>Betty Crocker’s</i></span> -<br />Bisquick -<br />Cook Book</h1> -<p class="tbcenter"><span class="ss">157 Recipes and Ideas</span> -<br /><span class="rubric"><i><b>from Betty Crocker -<br />of General Mills</b></i></span></p> -</div> -<p class="jr1"><span class="smaller"><span class="ss">© 1956 GEN. MILLS INC.</span></span></p> -<div class="pb" id="Page_2">2</div> -<div class="img"> -<img src="images/p01.jpg" alt="Betty Crocker" width="168" height="238" /> -</div> -<p>“You do so many nice special -things for the family more -often, because you start -so far ahead with Bisquick!”</p> -<p><span class="lr"><i>Betty Crocker</i></span> -<span class="lr"><b>of General Mills</b></span></p> -<div class="img" id="fig1"> -<img src="images/p01b.jpg" alt="" width="310" height="195" /> -<p class="pcap"><i>These and other recipes are also on the Bisquick box.</i></p> -</div> -<div class="img" id="fig2"> -<img src="images/p01c.jpg" alt="" width="272" height="166" /> -<p class="pcap"><span class="ss">PANCAKES</span></p> -</div> -<p>Beat 2 cups Bisquick, 1 egg, 1⅔ -cups milk with rotary beater until -well blended. Pour batter onto -heated griddle. Turn pancakes -when bubbles appear. <i>Makes -about 18 4″ pancakes.</i> For thinner -pancakes use 2 cups milk.</p> -<div class="img" id="fig3"> -<img src="images/p01e.jpg" alt="" width="265" height="174" /> -<p class="pcap"><span class="ss">MUFFINS</span></p> -</div> -<p>Heat oven to 400° (mod. hot). -Blend together 2 tbsp. sugar, 1 -egg, ¾ cup milk, 2 cups Bisquick. -Then beat vigorously 30 seconds. -<i>For richer batter</i>, add 2 tbsp. more -sugar, 2 tbsp. melted shortening -or salad oil. Fill 12 well greased -muffin cups ⅔ full. Bake <i>15 min.</i></p> -<div class="img" id="fig4"> -<img src="images/p01e2.jpg" alt="" width="279" height="161" /> -<p class="pcap"><span class="ss">WAFFLES</span></p> -</div> -<p>Beat 2 cups Bisquick, 1⅔ cups -milk, 1 egg, 2 tbsp. salad oil or -melted shortening with rotary -beater until well blended. Spoon -onto hot waffle baker. <i>Makes 2 -large or 6 small.</i></p> -<div class="img" id="fig5"> -<img src="images/p01f.jpg" alt="" width="282" height="168" /> -<p class="pcap"><span class="ss">COFFEE CAKE</span></p> -</div> -<p>Make Muffin batter. 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" id="fig6"> -<img src="images/p01g.jpg" alt="" width="334" height="163" /> -<p class="pcap"><span class="ss">DUMPLINGS</span></p> -</div> -<p>Mix 2 cups Bisquick, ¾ cup milk -well with fork. Drop tablespoonfuls -gently onto boiling stew. -Cook over low heat 10 minutes, -uncovered and 10 minutes covered. -Let stew bubble gently. -<i>Makes 10 to 12.</i></p> -<div class="pb" id="Page_3">3</div> -<h2 id="c1"><span class="small">HOW TO MAKE GOOD BISCUITS</span></h2> -<div class="verse"> -<p class="t0">HEAT OVEN TO 450° (HOT)</p> -</div> -<div class="img"> -<img src="images/p01h1.jpg" alt="Step 1" width="801" height="408" /> -</div> -<p>Add ⅔ cup milk <i>all at once</i> -to 2 cups Bisquick. Stir with -fork into a soft dough.</p> -<p>Beat dough 15 strokes. It will -be stiff and sticky.</p> -<div class="img"> -<img src="images/p01h2.jpg" alt="Step 2" width="801" height="397" /> -</div> -<p>Roll dough around on cloth-covered -board lightly dusted -with Bisquick to prevent -sticking.</p> -<div class="img"> -<img src="images/p01h3.jpg" alt="Step 3" width="801" height="400" /> -</div> -<p>Knead gently 8 to 10 times -to smooth up dough.</p> -<div class="img"> -<img src="images/p01h4.jpg" alt="Step 4" width="801" height="396" /> -</div> -<p>Roll ½″ thick. Biscuits double -in size in baking. Dip cutter -in Bisquick. Cut close together -to save rerolling.</p> -<p>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 class="img" id="fig7"> -<img src="images/p01k.jpg" alt="" width="428" height="332" /> -<p class="pcap"><span class="ss">FRUIT SHORTCAKE</span></p> -</div> -<p>Add ¾ cup cream (or ½ cup -milk plus ¼ cup melted butter), -to 2 cups Bisquick. Add -2 tbsp. sugar, if desired. Proceed -as for biscuits except cut -into six 3″ shortcakes.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c2"><span class="small"><i>What’s for Dinner?</i></span> -<br />HOT BREADS</h2> -<div class="box"> -<p><i>How to be Famous at Home—serve -tender fragrant hot breads -with your dinner.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<h3 id="c3">DINNER BISCUITS</h3> -<p><i>Just a bit richer.</i></p> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>)—<i>except</i> add -¼ cup <i>soft</i> butter or shortening or 3 -tbsp. salad oil to Bisquick before -mixing.</p> -<div class="img" id="fig8"> -<img src="images/p02.jpg" alt="" width="191" height="111" /> -<p class="pcap"><span class="ss">HERB BISCUITS</span></p> -</div> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>)—<i>except</i> mix ¼ -tsp. nutmeg, ½ tsp. crumbled dry -sage, 1¼ tsp. caraway seeds with -Bisquick. Good with muffins, too.</p> -<div class="img" id="fig9"> -<img src="images/p02a.jpg" alt="" width="166" height="88" /> -<p class="pcap"><span class="ss">CHEESE BREAD</span></p> -</div> -<p><i>Wonderful warm, sliced ½″ thick.</i></p> -<dl class="undent"><dt>1 egg, beaten</dt> -<dt>1½ cups milk</dt> -<dt>3¾ cups Bisquick</dt> -<dt>¾ cup grated sharp cheese</dt></dl> -<p>Heat oven to 350° (mod.). Blend all -together. Beat 30 seconds, until well -blended. Pour into well greased, -waxed paper-lined 9x5x2½″ loaf pan. -Bake <i>1 hr.</i> When serving cold, slice -thin.</p> -<h3 id="c4">CRANBERRY MUFFINS</h3> -<p>Mix ¾ cup raw cranberries (cut in -halves or quarters) and ½ cup confectioners’ -sugar. Let stand ½ to 1 -hr. Then fold into Muffin batter -(<a href="#Page_2">p. 2</a>). Bake.</p> -<h3 id="c5">BUTTERMILK BISCUITS</h3> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>)—except use ¾ -cup buttermilk for liquid.</p> -<div class="img" id="fig10"> -<img src="images/p02f.jpg" alt="" width="195" height="164" /> -<p class="pcap"><span class="ss">CORN STICKS OR MUFFINS</span></p> -</div> -<p>Heat oven to 450° (hot). Make Muffin -batter (<a href="#Page_2">p. 2</a>)—except substitute -¾ cup corn meal for ¾ cup Bisquick. -Bake 15 min. in greased muffin or -corn stick pans. Bake it in a round -layer pan and you’ve got corn bread.</p> -<h3 id="c6">SO NICE TO COME HOME TO</h3> -<p class="center small"><span class="ss">Old-fashioned Beef Stew</span> -<br /><span class="ss">Hot Biscuits (<a href="#Page_3">p. 3</a>)</span> -<br /><span class="ss">(or any hot bread on this page)</span> -<br /><span class="ss">Cabbage-Radish Slaw</span> -<br /><span class="ss">Pineapple Upside-down Cake (<a href="#Page_18">p. 18</a>)</span></p> -<h3 id="c7">BUTTER STICKS</h3> -<p><i>Different and delicious.</i> (<i>Pictured on -<a href="#Page_28">inside of back cover</a>.</i>) Make Biscuit -dough (<a href="#Page_3">p. 3</a>). Roll into 10x6″ rectangle. -Cut in half lengthwise. Cut -each half into 12 strips. Melt ⅓ cup -butter; pour half of it into 13x9½x2″ -oblong pan. Place strips in pan. Pour -remaining butter over tops. Bake.</p> -<p><i>Neat Trick:</i> Make same as Butter -Sticks—<i>except</i> cut in squares, triangles, -rounds. Or use your cooky -cutters and have fun.</p> -<h3 id="c8">QUICK PARKERHOUSE ROLLS</h3> -<p><i>Look like rolls—taste like biscuits.</i></p> -<p>Make Biscuit dough (<a href="#Page_3">p. 3</a>). Roll ¼″ -thick. Cut with 2½″ cutter. Butter -lightly and fold in half. Place close -together in ungreased round layer -pan or square pan. <i>Bake 10 min.</i></p> -<div class="pb" id="Page_5">5</div> -<h2 id="c9"><span class="small">MAIN DISHES</span></h2> -<div class="box"> -<p><i>Big-hearted dishes ... bright and cheerful!</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<h3 id="c10">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</dt> -<dt>⅔ cup cream</dt> -<dt>3 to 4 cups chicken (large pieces)</dt></dl> -<p>Heat oven to 450° (hot). Heat -chicken fat; blend in Bisquick, salt, -pepper. Take from heat. Stir in -chicken stock, cream, chicken. Bring -to boil; boil 1 min., stirring constantly. -Pour into oblong baking -dish. Cover with Chicken or Meat -Pie topping (<a href="#Page_6">p. 6</a>). Bake <i>15 min.</i> -<i>4 to 6 servings.</i></p> -<h4>DOUBLE CHICKEN POT PIE</h4> -<p>Multiply the chicken flavor by adding -3 to 4 tbsp. chicken fat to Bisquick -when making topping.</p> -<div class="img" id="fig11"> -<img src="images/p02g.jpg" alt="" width="166" height="135" /> -<p class="pcap"><span class="ss">FAVORITE PORK AND DUMPLINGS</span></p> -</div> -<dl class="undent"><dt>6 pork steaks or chops</dt> -<dt>1 med. onion, thinly sliced</dt> -<dt>¼ cup water</dt></dl> -<p>Brown meat in deep skillet or heavy -kettle. Season with salt and pepper; -add onion and water. Cover skillet; -simmer until meat is tender (40 to -50 min.). Add 1½ to 3 cups water. -Make Dumplings (<a href="#Page_2">p. 2</a>). Drop -dumplings on top of hot mixture. -Cook. Thicken liquid with Bisquick -for gravy. Season. <i>6 servings.</i></p> -<p><i>Color Note</i>: Add ¼ cup chopped -parsley or chives to dumplings.</p> -<div class="img" id="fig12"> -<img src="images/p02h.jpg" alt="" width="131" height="216" /> -<p class="pcap"><span class="ss">SALMON RABBIT PIE</span></p> -</div> -<dl class="undent"><dt>1-lb. can salmon, drained, boned, and flaked</dt> -<dt>1 cup cooked peas (8-oz. can), drained</dt> -<dt>2 tbsp. finely chopped green pepper</dt> -<dt>1 cup grated cheese (¼ lb.)</dt> -<dt>½ cup milk</dt> -<dt>2 tbsp. mayonnaise</dt> -<dt>⅓ cup milk</dt> -<dt>1 cup Bisquick</dt></dl> -<p>Heat oven to 450° (hot). Mix salmon, -peas, green pepper; spread in greased -10x6” baking dish. Blend cheese, ½ -cup milk; pour over salmon. Mix -mayonnaise, ⅓ cup milk, Bisquick -with fork. Drop with spoon on salmon -mixture. Bake 10 to 15 min., -until browned. <i>6 servings.</i></p> -<div class="img" id="fig13"> -<img src="images/p02k.jpg" alt="" width="225" height="166" /> -<p class="pcap"><span class="ss">CORN AND SHRIMP CASSEROLE</span></p> -</div> -<dl class="undent"><dt>⅓ cup chopped green pepper</dt> -<dt>2 tbsp. finely chopped onion</dt> -<dt>2 tbsp. fat</dt> -<dt>2 tbsp. Bisquick</dt> -<dt>1 tsp. salt</dt> -<dt>¼ tsp. pepper</dt> -<dt>2 cups cream-style corn (no. 303 can)</dt> -<dt>1 egg, slightly beaten</dt> -<dt>1½ cups cleaned raw or cooked shrimp</dt></dl> -<p>Heat oven to 450° (hot.) Sauté green -pepper and onion in hot fat. Blend -in Bisquick, salt, pepper. Add corn. -Stir until mixture boils. Take from -heat; gradually stir mixture into -egg. Add shrimp; pour into greased -1½-qt. baking dish. Cover with -Meat Pie topping (<a href="#Page_6">p. 6</a>). Bake <i>15 -min.</i> <i>4 to 6 servings.</i></p> -<div class="pb" id="Page_6">6</div> -<h3 id="c11">SUNDAY DINNER ON SATURDAY NIGHT</h3> -<p class="center small"><span class="ss">Oven-Crisp Chicken and Biscuits -<br />Broccoli with Lemon Butter -<br />Tomato-Cucumber Salad -<br />Strawberry Glacé Short Pie (<a href="#Page_9">p. 9</a>) -<br />Coffee</span></p> -<div class="img" id="fig14"> -<img src="images/p03.jpg" alt="" width="365" height="232" /> -<p class="pcap"><span class="ss">OVEN-CRISP CHICKEN AND BISCUITS</span></p> -</div> -<p><i>Biscuits and chicken baked together.</i></p> -<dl class="undent"><dt>1 cup Bisquick</dt> -<dt>2 tsp. <i>each</i> salt and paprika</dt> -<dt>¼ tsp. pepper</dt> -<dt>½ cup shortening (half butter)</dt> -<dt>1 cut-up frying chicken</dt></dl> -<p>Heat oven to 425° (hot). Mix Bisquick, -seasonings in paper bag. Melt -shortening in oven in 13x9½x2″ -oblong pan. Shake pieces of chicken -in a bag a few at a time to coat -thoroughly. Lay chicken, skin side -down, in single layer in hot shortening. -Bake <i>45 min.</i></p> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>). Turn chicken -and push to one side in pan; set -biscuits in single layer on other side. -Bake <i>another 15 min.</i>, or until biscuits -are lightly browned and -chicken tender. <i>4 servings.</i></p> -<p>To make gravy, remove chicken and -biscuits to serving platter. Add 2 -tbsp. Bisquick (saved from dredgings) -to drippings in pan. Cook over -low heat until mixture is smooth -and bubbly. Take from heat; gradually -stir in about 1½ cups hot -water. Boil 1 min.</p> -<h3 id="c12">TUNA BROCCOLI CASSEROLE</h3> -<p><i>Broccoli right in your biscuits!</i></p> -<dl class="undent"><dt>1 pkg. frozen broccoli</dt> -<dt>7-oz. can tuna, drained and broken</dt> -<dt>10½-oz. can cream of mushroom soup</dt> -<dt>½ cup milk</dt> -<dt>dash salt</dt></dl> -<p>Heat oven to 450° (hot). Cook broccoli -until almost tender. Snip off -enough buds to make 1/4 cup (save -for biscuits). Cut rest into bite-sized -pieces, place in greased 9″ square -pan. Sprinkle with tuna. Mix soup, -milk, salt; pour over tuna. Make -Broccoli Biscuit dough (see below) -and drop with teaspoon over mixture. -Bake <i>15 min.</i> <i>6 servings.</i></p> -<h4>BROCCOLI BISCUITS</h4> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>)—<i>except</i> stir ¼ -cup cooked broccoli buds into Bisquick -before adding milk.</p> -<h3 id="c13">CRISPY FRIED FISH</h3> -<p><i>You never tasted fish so crisp and good. -It’s the Bisquick that does it. (Pictured -on <a href="#cover">cover</a>.)</i></p> -<p>Place 6 serving-sized fish fillets in -shallow pan. Add buttermilk to -cover and 1 tsp. salt for each pound -of fish. Let stand about ½ hr. Drain. -Dip each fillet in Bisquick. Fry -quickly in ¼ cup hot fat (part -butter) until well browned and -slightly crisp on one side; turn and -repeat on second side. <i>6 servings.</i></p> -<h3 id="c14">CHICKEN OR MEAT PIE</h3> -<p>Heat oven to 450° (hot). Make Biscuit -dough (<a href="#Page_3">p. 3</a>). Pat or roll to fit -top of baking dish. (Half recipe fits -8″ dish.) Cut 2 or 3 slits in center. -Place on hot cooked mixture. Bake -<i>about 15 min.</i></p> -<div class="pb" id="Page_7">7</div> -<div class="img" id="fig15"> -<img src="images/p03b.jpg" alt="" width="267" height="178" /> -<p class="pcap"><span class="ss">FRITTERS</span></p> -</div> -<p><i>To go with fried chicken ... as prepared -by southern cooks. And try the -fruit fritters for dessert. (Pictured on -<a href="#Page_28">inside of back cover</a>.)</i></p> -<dl class="undent"><dt>2 cups Bisquick</dt> -<dt>⅔ cup milk</dt> -<dt>1 egg</dt> -<dt>2 cups fruit or cooked vegetables (such as corn kernels, cut-up pineapple, peaches, etc.), drained</dt></dl> -<p>Mix Bisquick, milk, egg, until well -blended (batter will be lumpy). Stir -in fruit or vegetables. Drop by small -teaspoonfuls into deep hot fat (360 -to 375°). Turn and fry until golden -brown on both sides. Drain on absorbent -paper. <i>Makes about 2 doz.</i></p> -<h3 id="c15">BISQUICK NOODLES</h3> -<p><i>A new easier way to make real homemade -noodles.</i></p> -<p>Work 1 cup Bisquick into 1 egg, -beaten. Roll and stretch dough to -paper thinness. Cut into 1½″ squares -or regular noodle strips. Cover lightly -with towel and let dry about 6 hr. -or overnight until brittle. Drop into -simmering broth or thin gravy. -Cover and cook gently about 15 -min., or until tender. <i>4 to 6 servings.</i></p> -<div class="box"> -<p class="center"><i>Breading meat, chicken, sea food, or fish.</i></p> -<p>Simply coat with Bisquick. Or -dip in Bisquick, then slightly beaten -egg, then Bisquick. Flavor with -onion or garlic or celery salt, or your -favorite seasonings.</p> -</div> -<div class="img" id="fig16"> -<img src="images/p03c.jpg" alt="" width="228" height="167" /> -<p class="pcap"><span class="ss">MEXICAN DINNER</span></p> -</div> -<p><i>Perfect corn bread batter, and so easy -now.</i></p> -<dl class="undent"><dt>1 cup chopped onion</dt> -<dt>2 tbsp. fat</dt> -<dt>1 lb. ground beef</dt> -<dt>1 tsp. salt</dt> -<dt>½ tsp. chili powder</dt> -<dt>1 tbsp. Worcestershire sauce</dt> -<dt>10½-oz. can tomato soup</dt> -<dt>1 cup water</dt></dl> -<p>Heat oven to 450° (hot). Brown -onion in hot fat; add meat and brown -until crumbly. Add seasonings, soup, -and water; bring just to boiling, -stirring occasionally. Pour Corn -Bread Batter over meat in skillet. -Bake <i>20 min.</i> <i>6 to 8 servings.</i></p> -<p><i>Corn Bread Batter</i>: Mix well with -fork ¾ cup Bisquick, ¾ cup corn -meal, ½ tsp. salt, 1 egg, ¾ cup milk.</p> -<h3 id="c16">BATTER FRIED SHRIMP</h3> -<p>(<i>Pictured on <a href="#Page_28">inside of back cover</a>.</i>)</p> -<dl class="undent"><dt>1 egg, slightly beaten</dt> -<dt>¼ cup water</dt> -<dt>½ cup Bisquick</dt> -<dt>¼ tsp. salt, if desired</dt> -<dt>12-oz. box frozen shrimp (about 17) or fresh shrimp</dt></dl> -<p>Mix egg, water. Beat in Bisquick, -salt. Peel shell from shrimp, leaving -last section and tail intact. Cut a -slit through center back without -severing either end; remove black -line. Dry shrimp; dip in batter; fry -in deep hot fat (375°) 1½ to 2 min., -until golden brown. Drain shrimp on -absorbent paper. Serve with tartar -sauce or cocktail sauce.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c17"><span class="small"><i>What’s for Dinner?</i></span> -<br />DESSERTS</h2> -<div class="box"> -<p><i>Glamorous desserts to do easily! Find more under “Company’s Coming” -and “For Lunch or Supper.”</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<h3 id="c18">SUNDAE SHORT PIE</h3> -<p><i>Like “French Pastry” crust, rich and -cooky-crisp. Fill cooled shell with ice -cream, top with fresh or frozen fruit.</i></p> -<h4><a id="short">SHORT PIE</a></h4> -<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 evenly into pie pan, -bringing up dough to edge of pan. -This may seem skimpy but will not -be when baked. Flute edges, if desired. -Bake <i>8 to 10 min.</i></p> -<h3 id="c19">PEACH PINWHEELS</h3> -<dl class="undent"><dt>2 tbsp. Bisquick</dt> -<dt>1 cup sugar</dt> -<dt>½ tsp. cinnamon</dt> -<dt>1 cup water</dt> -<dt>1 tbsp. lemon juice</dt> -<dt>4 cups sliced fresh peaches</dt></dl> -<p>Heat oven to 425° (hot). Mix all together. -Pour into 11½x7½x1½″ -oblong baking dish. Top with Pinwheels. -(See recipe below.) Bake <i>25 -min.</i> Serve warm with cream. <i>8 to -10 servings.</i></p> -<h4>PINWHEELS</h4> -<p>Make ½ recipe Fruit Shortcake -dough (<a href="#Page_3">p. 3</a>). Pat into 6″ square; -spread with 1 tbsp. soft butter. -Sprinkle with 2 tbsp. sugar, ¼ tsp. -cinnamon, 3 tbsp. chopped nuts. -Roll as for jelly roll; moisten edge; -and press to seal. Cut into 8 to 10 -slices.</p> -<h3 id="c20">FRUIT SHORT PIE COBBLER</h3> -<dl class="undent"><dt>2 tbsp. Bisquick</dt> -<dt>1 cup sugar</dt> -<dt>½ tsp. cinnamon</dt> -<dt>1 cup water</dt> -<dt>1 tbsp. lemon juice</dt> -<dt>4 cups fresh blueberries, peaches, or cherries</dt></dl> -<p>Heat oven to 425° (hot). Mix ingredients. -Pour into 11½x7½x1½″ -oblong baking dish. Make Short Pie -dough <a href="#short">above</a>. Divide in 8 parts. Pat -into 3½″ squares to cover fruit mixture. -Bake <i>25 min.</i> Serve warm with -cream.</p> -<h3 id="c21">HOT FUDGE PUDDING</h3> -<p><i>The chocolate sauce you love bakes on -the bottom. (Pictured on <a href="#Page_28">inside of back cover</a>.)</i></p> -<dl class="undent"><dt>1½ cups Bisquick</dt> -<dt>½ cup sugar</dt> -<dt>½ to 1 cup chopped nuts</dt> -<dt>½ cup milk</dt> -<dt>½ cup brown sugar (packed)</dt> -<dt>1½ cups boiling water</dt> -<dt>6-oz. pkg. semi-sweet chocolate pieces</dt></dl> -<p>Heat oven to 350° (mod.). Mix Bisquick, -sugar, nuts, milk. Turn batter -into greased 2-qt. baking dish. -Sprinkle with brown sugar. Pour -water over chocolate pieces. Let -stand 1 or 2 min. until chocolate -melts, then stir until blended. Pour -over batter. Bake <i>40 to 45 min.</i> Let -stand 5 min. to cool slightly. During -baking, the pudding will rise to -the top of the dish and sauce will -form at the bottom. Invert servings -on plates, dip sauce over each. Serve -with cream. <i>6 to 8 servings.</i></p> -<div class="pb" id="Page_9">9</div> -<h2 id="c22"><span class="small">Company’s coming</span> -<br /><i>Luncheon for the girls</i></h2> -<h3 id="c23">CHEESE SOUFFLÉ</h3> -<p><i>Stands up and stays up as hundreds -of homemakers have discovered! (Pictured -on <a href="#Page_28">inside of back cover</a>.)</i></p> -<dl class="undent"><dt>¼ cup Bisquick</dt> -<dt>½ tsp. dry mustard</dt> -<dt>1 cup milk</dt> -<dt>1 cup grated cheese</dt> -<dt>3 eggs, separated</dt> -<dt>¼ tsp. cream of tartar</dt></dl> -<p>Heat oven to 350° (mod.). Mix Bisquick, -mustard in saucepan. Add -small amount of milk to make paste, -then rest of milk gradually. Bring -to boil; boil 1 min., stirring constantly. -Stir in cheese; take from -heat. Stir into slightly beaten egg -yolks. Beat egg whites and cream of -tartar until stiff enough to hold soft -peaks. Fold into cheese mixture. -Bake in ungreased 1½-qt. baking -dish, set in pan of hot water, <i>50 to -60 min.</i> or until silver knife inserted -near center comes out clean. <i>4 to 6 -servings.</i></p> -<h4>SALMON, TUNA, OR CHICKEN SOUFFLÉ</h4> -<p>Try 1 cup salmon or tuna, or 1½ -cups cut-up cooked chicken, in place -of cheese. Add 1 tbsp. lemon juice, -1 tsp. grated onion.</p> -<div class="img" id="fig17"> -<img src="images/p04.jpg" alt="" width="211" height="156" /> -<p class="pcap"><span class="ss">ASPARAGUS SHORTCAKE</span></p> -</div> -<p>Make 6 individual shortcakes (see -directions for Fruit Shortcake, <a href="#Page_3">p. 3</a>). -Split, butter, and put together with -asparagus spears. Pour hot Cheese -Sauce (<a href="#Page_16">p. 16</a>) over top. Garnish with -crisp bacon strip or sprig of parsley. -<i>6 servings.</i></p> -<p><i>When Tomatoes are Ripe</i>: Substitute -a slice of fresh tomato for the asparagus.</p> -<div class="img" id="fig18"> -<img src="images/p04a.jpg" alt="" width="161" height="234" /> -<p class="pcap"><span class="ss">STRAWBERRY GLACÉ SHORT PIE</span></p> -</div> -<p><i>An elegant filling for -a glamorous crust. -(Pictured on <a href="#cover">cover</a>.)</i></p> -<dl class="undent"><dt>1 qt. strawberries</dt> -<dt>1 cup water</dt> -<dt>1 cup sugar</dt> -<dt>3 tbsp. cornstarch</dt></dl> -<p>Wash, drain, and hull strawberries. -For glaze, simmer 1 cup of the berries -with ⅔ cup water until berries start -to break up (about 3 min.). Blend -sugar, cornstarch, remaining ⅓ cup -water; stir into boiling mixture. Boil -1 min., stirring constantly. Cool. -Pour remaining 3 cups of berries into -baked Short Pie (<a href="#Page_8">p. 8</a>). Cover with -glaze. Refrigerate until firm ... -about 2 hr. Top with whipped cream -or ice cream.</p> -<h3 id="c24">RING-TOPPED CHICKEN SHORTCAKES</h3> -<p>Heat oven to 450° (hot). Make Biscuit -dough (<a href="#Page_3">p. 3</a>). Pat or roll out ¼″ -thick. Cut half the dough with biscuit -cutter; half with doughnut cutter -the same size. Place on baking -sheet. Bake <i>10 to 15 min.</i> Butter -plain rounds and cover with Creamed -Chicken (<a href="#Page_16">p. 16</a>). Set biscuit rings on -top and drop spoonful of red jelly -into each hole. Garnish with parsley. -<i>8 servings.</i></p> -<h3 id="c25">DATE VELVET CRUMB CAKE</h3> -<p>Bring 6½-oz. pkg. dates, cut-up -(about 1 cup) and 1 cup water to -rolling boil; boil 1 min., stirring constantly. -Set aside while mixing Velvet -Crumb Cake batter (<a href="#Page_12">p. 12</a>). -Add ¾ cup date mixture to batter -and beat ½ min. Pour into pan. -Bake <i>35 min.</i> Cool slightly; spread -with remaining date mixture. Top -with chopped nuts.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c26"><span class="small"><i>For brunch or kaffee klatch</i></span></h2> -<div class="box"> -<p><i>You wrote us your ideas, we developed the recipes, and hundreds of -homemakers helped us test them!</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<div class="img" id="fig19"> -<img src="images/p05.jpg" alt="" width="139" height="241" /> -<p class="pcap"><span class="ss">DOUGHNUTS</span></p> -</div> -<p><i>Light, tender doughnuts -made with Bisquick!</i></p> -<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> -<div class="img" id="fig20"> -<img src="images/p05c.jpg" alt="" width="176" height="123" /> -<p class="pcap"><span class="ss">SWEDISH PANCAKES</span></p> -</div> -<p><i>“Old country” flavor without -old-time fussing.</i></p> -<dl class="undent"><dt>1¼ cups Bisquick</dt> -<dt>2 cups milk</dt> -<dt>3 eggs</dt> -<dt>¼ cup butter, melted</dt></dl> -<p>Beat together until blended. Lightly -grease a 6 or 7″ skillet. Spoon about -3 tbsp. batter into hot skillet and -tilt to coat bottom of pan. Cook -until small bubbles appear on surface. -Loosen edges with spatula, -turn pancake gently and finish baking -on other side. Lay on towel or -absorbent paper; place in low oven to -keep warm. Spread each with sugar, -jam, applesauce, or whipped cream, -etc. and roll up like jelly roll. Serve -warm. <i>Makes about 15.</i></p> -<div class="img" id="fig21"> -<img src="images/p05d.jpg" alt="" width="232" height="144" /> -<p class="pcap"><span class="ss">BREAKFAST RING</span></p> -</div> -<p>Heat oven to 400° (mod. hot). Shape -Biscuit dough (<a href="#Page_3">p. 3</a>) into 12 balls. -Melt ⅓ cup butter and pour about -3 tbsp. of it into a 9″ ring mold. -Sprinkle with 3 tbsp. brown sugar, -12 cherries (candied or maraschino), -and ¼ cup nuts. Roll balls in rest -of melted butter, then in mixture of -½ cup sugar, 1 tsp. cinnamon, 3 -tbsp. chopped nuts. Place in ring -mold. Bake <i>25 to 30 min.</i> Take from -pan while warm.</p> -<div class="img" id="fig22"> -<img src="images/p05e.jpg" alt="" width="199" height="158" /> -<p class="pcap"><span class="ss">COLONIAL JELLY STACK</span></p> -</div> -<p>Make Pancake batter (<a href="#Page_2">p. 2</a>). Pour -about ½ cup batter onto heated -griddle for each pancake. Place 1 -pancake on warm plate and spread -generously with soft butter and jelly. -Top with second pancake. Spread -and repeat until they are 6 high. -Sprinkle with confectioners’ sugar. -Cut stack into wedges. Serve hot. -<i>6 servings.</i></p> -<p><i>Neat Trick</i>: To keep pancakes hot -until all are baked, place between -folds of towel in warm oven.</p> -<h3 id="c27">SUNDAY BRUNCH</h3> -<p class="center small"><span class="ss">Fruit Compote -<br />Colonial Jelly Stack -<br />Broiled ham, bacon, or sausages -<br />Coffee</span></p> -<div class="pb" id="Page_11">11</div> -<div class="box"> -<p><i>A clever twist of your biscuit dough, a dab of something sweet, you’ve -baked warm, breakfasty treats like these.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<h3 id="c28">STREUSEL RIBBON COFFEE CAKE</h3> -<p>Heat oven to 400° (mod. hot). Make -Coffee Cake batter (<a href="#Page_2">p. 2</a>). Spread -half in greased and floured 10x6″ -oblong pan. Sprinkle with half of -Streusel Topping. Top with rest of -batter, then rest of streusel. Bake -<i>20 to 25 min.</i></p> -<p><i>Streusel Topping</i>: Mix ½ cup brown -sugar (packed), 2 tsp. cinnamon, 2 -tbsp. Bisquick, 2 tbsp. melted butter, -½ cup chopped nuts.</p> -<div class="img" id="fig23"> -<img src="images/p05f.jpg" alt="" width="212" height="206" /> -<p class="pcap"><span class="ss">JAM TWISTS</span></p> -</div> -<p>(<i>Pictured on <a href="#Page_28">inside of back cover</a>.</i>)</p> -<dl class="undent"><dt>1 egg</dt> -<dt>½ cup cream or ⅓ cup milk</dt> -<dt>2 cups Bisquick</dt> -<dt>2 tbsp. sugar</dt> -<dt>⅓ cup <i>thick</i> jam or preserves</dt></dl> -<p>Heat oven to 450° (hot). Grease -brown paper and lay on baking -sheet. Blend egg and cream together. -Stir in Bisquick and sugar until well -blended. Turn out on surface -sprinkled with Bisquick. Roll gently -to lightly coat dough. Knead 15 -times. Roll into a 15x9″ rectangle. -Spread with jam. Fold in thirds -lengthwise to make a 15x3″ rectangle. -Cut in 1″ strips. Holding -strip at both ends, twist in opposite -directions twice, forming a spiral. -Place twists 1½″ apart on greased -paper, pressing both ends down. -Bake <i>10 to 12 min.</i> Dust tops with -confectioners’ sugar. Remove immediately. -<i>Makes 15.</i></p> -<div class="img" id="fig24"> -<img src="images/p05g.jpg" alt="" width="103" height="109" /> -<p class="pcap"><span class="ss">CHERRY-RAISIN COFFEE CAKE</span></p> -</div> -<p>(<i>Pictured on <a href="#cover">cover</a>.</i>)</p> -<p>Make Coffee Cake batter (<a href="#Page_2">p. 2</a>). -Spread in greased 9″ square pan. -Sprinkle with mixture of ¼ cup -brown sugar, ½ cup raisins, ¼ tsp. -cinnamon. Spoon ⅔ cup cherry jam -over top. Bake <i>20 to 25 min.</i> When -still warm, frost with icing made -from confectioners’ sugar and milk. -Serve warm.</p> -<h3 id="c29">ORANGE COFFEE CAKE</h3> -<p>Make Coffee Cake (<a href="#Page_2">p. 2</a>)—<i>except</i> -add ¾ cup orange juice in place of -milk. Before baking, top with</p> -<p><i>Orange Caramel Topping</i>: Mix ¼ -cup chopped nuts, ½ cup brown -sugar (packed), 1 tsp. cinnamon, 2 -tbsp. softened butter, and 1 tbsp. -grated orange rind.</p> -<h3 id="c30">CINNAMON ROLLS</h3> -<p>Heat oven to 425° (hot). Make Fruit -Shortcake dough (<a href="#Page_3">p. 3</a>). Roll into -16x7″ rectangle. Spread with 2 tbsp. -soft butter. Sprinkle with mixture -of ¼ cup sugar and 1 tsp. cinnamon. -Roll up tightly starting at long side. -Cut in 1″ slices. Bake on greased -baking sheet, or in greased muffin -cups <i>15 min.</i> <i>Makes about 16 rolls.</i></p> -<h3 id="c31">BUTTERSCOTCH PECAN ROLLS</h3> -<p>(<i>Pictured on <a href="#cover">cover</a>.</i>)</p> -<p>Mix ½ cup melted butter, ½ cup -brown sugar (packed). Spoon into -16 muffin cups with 2 or 3 pecan -halves in each. Follow recipe for -Cinnamon Rolls. Place one slice in -each muffin cup.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c32"><span class="small"><i>Afternoon Refreshments</i></span></h2> -<div class="img" id="fig25"> -<img src="images/p06.jpg" alt="" width="267" height="182" /> -<p class="pcap"><span class="ss">NUT BREAD</span></p> -</div> -<p><i>Nicest thing you can do for -tea sandwiches.</i></p> -<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 nuts</dt></dl> -<p>Heat oven to 350° (mod.). Blend -first four ingredients. Beat hard 30 -seconds. Stir in nuts. Pour into well -greased 9×5×2½″ loaf pan. Bake <i>45 -to 50 min.</i>, until toothpick stuck into -center comes out clean. Crack in -top is typical. Cool before slicing.</p> -<h3 id="c33">FRUIT NUT BREAD</h3> -<p>Do as above, using ¾ cup sugar, -and 1¼ cups orange juice in place -of milk. Reduce nuts to ¾ cup and -add 1 cup raisins or chopped dried -apricots, dates, or prunes. Bake <i>55 -to 60 min.</i> (Apricot Nut Bread pictured -on <a href="#cover">cover</a>.)</p> -<h3 id="c34">BANANA NUT BREAD</h3> -<p>Make Nut Bread using ¾ cup sugar -and ½ cup milk. Reduce nuts to -¾ cup, and add 1 cup mashed -bananas (2 to 3).</p> -<div class="img" id="fig26"> -<img src="images/p06b.jpg" alt="" width="121" height="94" /> -<p class="pcap"><span class="ss">ORANGE NUT BREAD</span></p> -</div> -<p>Make Nut Bread using ¾ cup sugar. -Use 1¼ cups orange juice plus 1 -tbsp. grated orange rind instead of -milk. Reduce nuts to ¾ cup. Bake -<i>50 to 55 min.</i></p> -<p><i>Neat Trick</i>: For dainty rounds, -divide batter among 5 soup cans -or 3 #303 cans, filling only half full. -Bake <i>40 to 50 min.</i></p> -<h3 id="c35">VELVET CRUMB CAKE</h3> -<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<a class="fn" id="fr_1" href="#fn_1">[1]</a></dt> -<dt>1 tsp. vanilla</dt></dl> -<p>Heat oven to 350° (mod.). Grease -and flour an 8″ square or 9″ round -pan. 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> Cover with Broiled -Topping while warm.</p> -<p><i>Broiled Topping</i>: Mix 3 tbsp. butter, -melted or softened; ⅓ cup brown -sugar (packed); 2 tbsp. cream; ½ -cup Wheaties or coconut, if desired; -¼ cup chopped nuts. Spread on -baked cake. Place about 3″ under -broiler (low heat) until mixture -bubbles and browns (3 to 5 min.). -Do not burn! Especially good warm.</p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>In altitudes over 3,500 feet, add 2 tbsp. more milk. Bake at 375° (quick mod.) <i>25 to 30 min.</i> -</div> -</div> -<div class="img" id="fig27"> -<img src="images/p06c.jpg" alt="" width="203" height="122" /> -<p class="pcap"><span class="ss">PINEAPPLE STICKY BUNS</span></p> -</div> -<p><i>Perfect when the girls drop in to chat -and sip.</i></p> -<dl class="undent"><dt>¾ cup drained crushed pineapple</dt> -<dt>½ cup soft butter</dt> -<dt>½ cup brown sugar (packed)</dt> -<dt>1 tsp. cinnamon</dt></dl> -<p>Heat oven to 425° (hot). Mix ingredients -and divide among 12 large -greased muffin cups. Make Fruit -Shortcake dough (<a href="#Page_3">p. 3</a>). Spoon over -pineapple mixture. Bake <i>15 to 20 -min.</i> Invert on tray or rack immediately -to prevent sticking to pans.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c36"><span class="small"><i>Party Snacks</i></span></h2> -<div class="img" id="fig28"> -<img src="images/p06d.jpg" alt="" width="182" height="164" /> -<p class="pcap"><span class="ss">BATTER FRANKS</span></p> -</div> -<p><i>Just what teen-agers ask for—the -tastiest, the heartiest, “the most.”</i></p> -<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. frankfurters (8 to 10)</dt></dl> -<p>Heat deep fat to 375°. Blend egg and -milk. Stir in dry ingredients. Dip -frankfurters into batter. Fry until -brown, 2 to 3 min.</p> -<p><i>Neat Trick:</i> Push wooden skewer -into end of Batter Frank for eating -with fingers.</p> -<div class="img" id="fig29"> -<img src="images/p06e.jpg" alt="" width="167" height="169" /> -<p class="pcap"><span class="ss">BAKED HAMBURGER OR SAUSAGE</span></p> -</div> -<p>Heat oven to 400° (mod. hot). Season -½ lb. hamburger or bulk pork -sausage with desired amounts of -salt, pepper, and chopped onion. -Shape into 2½″ patties. Brown in -hot fat. Make Fruit Shortcake dough -(<a href="#Page_3">p. 3</a>)—<i>except</i> omit sugar. Roll out -⅛″ thick. Cut into 3″ rounds. Place -each browned patty between 2 -rounds. Press edges together with -fork. Prick tops. Bake on baking -sheet <i>about 15 min.</i> Serve hot as a -finger food or with tomato sauce. -<i>6 servings.</i></p> -<h3 id="c37">VELVET FUDGE CAKE</h3> -<p><i>Gooey and rich with frosting baked in -the middle.</i></p> -<p>Make Velvet Crumb Cake (<a href="#Page_12">p. 12</a>)—<i>except</i> -add ⅓ cup cocoa with the -Bisquick. Pour half of batter into -greased and floured 8″ square pan. -Spread with half of Topping. Cover -with remaining batter. Bake. Immediately -spread with rest of Topping. -Serve warm.</p> -<p><i>Topping:</i> Mix ½ cup (½ pkg.) semi-sweet -chocolate pieces, melted, ⅓ -cup water, 2 cups finely chopped -coconut.</p> -<div class="img" id="fig30"> -<img src="images/p06f.jpg" alt="" width="187" height="143" /> -<p class="pcap"><span class="ss">PIZZA BOATS</span></p> -</div> -<p>Heat oven to 400° (mod. hot). Make -Fruit Shortcake dough (<a href="#Page_3">p. 3</a>). Roll -into 15x6″ rectangle. Cut into ten -3″ squares. Place half a wiener, a -strip of cheese the same size, and -2 tsp. chili sauce or catsup on each -square. Fasten sides of boat to wiener -with toothpicks. Bake <i>15 to 20 min.</i></p> -<div class="img" id="fig31"> -<img src="images/p06g.jpg" alt="" width="187" height="133" /> -<p class="pcap"><span class="ss">BROWNIE NUT WAFFLES</span></p> -</div> -<p>Make Waffles (<a href="#Page_2">p. 2</a>)—<i>except</i> add ½ -cup sugar, 2 sq. unsweetened chocolate -(2 oz.), melted, and ½ cup -chopped nuts to batter. Serve with -whipped cream or ice cream, or dust -with confectioners’ sugar.</p> -<div class="pb" id="Page_14">14</div> -<h3 id="c38">PIZZA PIE</h3> -<p><i>Amaze your guests with an Italian -dish as real as if you’d ordered it from -Italy. (Pictured on <a href="#cover">cover</a>.)</i></p> -<dl class="undent"><dt>2 cups Bisquick</dt> -<dt>½ cup water</dt> -<dt>½ cup grated Parmesan cheese</dt> -<dt>1½ to 2 cups well drained cooked tomatoes or 1 small can tomato sauce</dt> -<dt>½ lb. nippy cheese, cut in small pieces</dt> -<dt>one or two 2-oz. cans anchovies, chopped, or 1 can sardines, flaked, or 1 cup chopped salami</dt> -<dt>pepper</dt> -<dt>2 tbsp. cooking (salad) oil</dt> -<dt>½ med. onion, grated</dt></dl> -<p>Heat oven to 425° (hot). Mix Bisquick -and water. Knead about 1 min. -on surface dusted with Bisquick. -Roll into a circle ¼” thick. Place on -baking sheet. Pinch edge of dough -to make slight rim. Arrange other -ingredients on dough in order listed. -Bake <i>20 to 25 min.</i> Serve in wedges.</p> -<div class="img" id="fig32"> -<img src="images/p07.jpg" alt="" width="209" height="139" /> -<p class="pcap"><span class="ss">CHEESE SNACKS</span></p> -</div> -<p><i>Nippy tidbits to nibble on.</i></p> -<dl class="undent"><dt>1 cup Bisquick</dt> -<dt>½ cup grated sharp yellow cheese</dt> -<dt>2 tbsp. mayonnaise</dt> -<dt>about ⅓ cup milk</dt> -<dt>½ cup chopped parsley or chives</dt> -<dt>1 tbsp. grated onion</dt></dl> -<p>Heat oven to 450° (hot). Blend -thoroughly with fork Bisquick, -cheese, mayonnaise, and milk. Shape -into ½″ balls. Roll in mixture of -parsley and onion. Bake on greased -baking sheet <i>8 to 10 min.</i> <i>Makes -about 30.</i></p> -<h3 id="c39">CINNAMON BISCUIT BALLS</h3> -<p>Heat oven to 450° (hot). Make Biscuit -dough (<a href="#Page_3">p. 3</a>). Shape into small -balls and roll in mixture of 2 tbsp. -sugar and 1 tsp. cinnamon. Bake on -lightly greased baking sheet <i>8 to 10 -min.</i> <i>Makes about 2 doz. biscuits.</i></p> -<h3 id="c40">FLAVORTOPS</h3> -<p><i>Serve them hot and tasty, sitting pretty -on the salad plate.</i></p> -<dl class="undent"><dt>1 tbsp. chopped pimiento</dt> -<dt>1 tbsp. chopped parsley</dt> -<dt>2 tsp. minced onion</dt> -<dt>2 tbsp. butter</dt> -<dt>3-oz. pkg. cream cheese</dt></dl> -<p>Heat oven to 450° (hot). Blend ingredients -and spread over top of -unbaked Biscuits (<a href="#Page_3">p. 3</a>). Bake <i>10 to -15 min.</i> <i>Makes 16 small or 8 large -biscuits.</i></p> -<div class="img" id="fig33"> -<img src="images/p07b.jpg" alt="" width="168" height="149" /> -<p class="pcap"><span class="ss">DEVILED HAM TURNOVERS</span></p> -</div> -<p>Heat oven to 450° (hot). Make Biscuit -or Fruit Shortcake dough (<a href="#Page_3">p. 3</a>). -Roll into 15″ square on surface lightly -dusted with Bisquick. Cut into -twenty-five 3″ squares. Place on ungreased -baking sheet. Spoon a little -Ham Filling onto center of each -square. Make triangle by folding -one half over the other so top edge -slightly overlaps. Press edges together -with a fork dipped in cold -water. Bake <i>8 to 10 min.</i></p> -<p><i>Ham Filling:</i> Blend two 2¼-oz. cans -deviled ham and 2 tbsp. cream.</p> -<div class="pb" id="Page_15">15</div> -<h2 id="c41"><span class="small">MAIN DISHES</span> -<br /><i>For Lunch or Supper</i></h2> -<div class="img" id="fig34"> -<img src="images/p07c.jpg" alt="" width="219" height="172" /> -<p class="pcap"><span class="ss">ROLL-UPS</span></p> -</div> -<p><i>Leftovers are -“loved-overs” -when you have -your Bisquick.</i></p> -<p>Heat oven to 425° (hot). Mix 2 cups -chopped cooked chicken, ham, veal, -beef, lamb, or sea food with about -½ cup gravy or White Sauce (<a href="#Page_16">p. 16</a>). -Make Biscuit dough (<a href="#Page_3">p. 3</a>). Roll into -18x9″ rectangle. Spread with meat. -Roll up beginning at wide side. Seal -edges. Slice 1½″ thick. Place slices -in well greased pan (close together -for soft sides, apart for crusty sides). -Bake <i>15 to 20 min.</i> Serve with gravy -or sauce. <i>Makes 12.</i></p> -<h3 id="c42">HAMBURGER ROLL-UPS</h3> -<p>Follow recipe above—<i>except</i> spread -dough with Hamburger Filling -(sauté 1 med. onion, chopped, in 1 -tbsp. hot fat; stir in 1 lb. ground -round steak and cook until well -browned; mix in 3 tbsp. Bisquick, -½ tsp. salt, dash of pepper; gradually -add ½ cup milk, stirring constantly; -boil 1 min., cool). Serve -with mushroom sauce.</p> -<h3 id="c43">SEA FOOD ROLL</h3> -<p>Follow recipe above—<i>except</i> use any -sea food and do not cut roll in slices. -Put sealed edge down on greased -baking sheet or pan. Cut slits in top. -Bake. Cut into thick slices. Serve -with White Sauce (<a href="#Page_16">p. 16</a>) to which -cut-up hard-cooked eggs, sliced -olives, or sautéed mushrooms have -been added. Or use condensed cream -of mushroom soup diluted with ½ -cup milk, heated, for sauce.</p> -<h3 id="c44">BAKED MEAT SANDWICH</h3> -<p><i>Known in Italy as cavatzone, a treat -by either name. (Pictured on <a href="#Page_28">inside of back cover</a>.)</i></p> -<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 rest of ingredients. Add -¼ cup mayonnaise to Biscuit dough -(<a href="#Page_3">p. 3</a>). Spread half of dough in well -greased 8″ square pan. Spread with -meat mixture. With fingers, spread -rest of dough over mixture. (The -top will even out during baking.) -Brush with beaten egg yolk for -crusty glaze. Bake <i>25 to 30 min.</i> Cut -in squares or in ½” slices and serve -hot or cold.</p> -<h4>TV SUPPER</h4> -<p>Baked Meat Sandwich, Tossed -Green Salad, Orange Sherbet.</p> -<h3 id="c45">MEAT SHORT PIES</h3> -<p>Heat oven to 450° (hot). Make your -favorite cooked chicken or meat pie -filling. Spoon into oblong casserole -or individual baking dishes. Make -Short Pie dough (<a href="#Page_8">p. 8</a>). Divide into -6 parts. With palm of hand flatten -each part into 3 to 4″ rounds on -baking sheet. Prick with fork. Bake -<i>about 8 min.</i> When serving, set baked -rounds on hot filling. <i>6 servings.</i></p> -<div class="pb" id="Page_16">16</div> -<h2 id="c46"><span class="small">WAFFLES AND PANCAKES</span></h2> -<div class="box"> -<p><i>A good (and easy!) way to stir up excitement at lunch or supper.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<div class="img" id="fig35"> -<img src="images/p08.jpg" alt="" width="212" height="189" /> -<p class="pcap"><span class="ss">CHICKEN GRIDDLECAKES</span></p> -</div> -<p><i>Mighty special for your favorite -friends, too.</i></p> -<p>Make Pancakes (<a href="#Page_2">p. 2</a>), using about -½ cup batter for each pancake. -Spoon ¼ cup Creamed Chicken -(recipe below) onto half of each pancake. -Fold over. Place on baking -sheet. Sprinkle with grated sharp -yellow cheese ... about 1 tbsp. for -each cake. Place under broiler or in -oven to melt cheese. <i>8 servings.</i></p> -<div class="img" id="fig36"> -<img src="images/p08b.jpg" alt="" width="189" height="226" /> -<p class="pcap"><span class="ss">WHITE SAUCE</span></p> -</div> -<dl class="undent"><dt>¼ cup butter</dt> -<dt>¼ cup Bisquick</dt> -<dt>½ tsp. salt</dt> -<dt>¼ tsp. pepper</dt> -<dt>2 cups milk</dt></dl> -<p>Melt butter over low heat. Blend -in Bisquick, seasonings. Cook over -low heat, stirring until smooth and -bubbly. Take from heat. Stir in milk. -Bring to boil; boil 1 min., stirring -constantly.</p> -<h4><a id="sauce">CHEESE SAUCE</a></h4> -<p>Stir in 2 cups grated sharp cheese.</p> -<h4><a id="chicken">CREAMED CHICKEN</a></h4> -<p>Carefully stir in 1 tbsp. lemon juice, -2 cups cut-up cooked chicken, ½ -cup sliced mushrooms sautéed in -butter, and 2 tbsp. chopped pimiento.</p> -<h3 id="c47">ONION PANCAKES WITH BEEF CRUMBLE</h3> -<p><i>Don’t spare the onion, and make lots -of Beef Crumble.</i></p> -<p>Make Pancakes (<a href="#Page_2">p. 2</a>)—<i>except</i> add -1 cup minced onion sautéed in 2 -tbsp. hot fat. Serve piping hot with</p> -<p><i>Beef Crumble and Gravy:</i> Brown ½ -lb. ground beef and ¼ cup minced -onion in 2 tbsp. hot fat. Add 1 tsp. -salt, ½ tsp. pepper, ¼ cup Bisquick. -Continue browning. Slowly stir in ½ -cup milk and 2 cups water.</p> -<h3 id="c48">WAFFLE CLUB RABBIT</h3> -<p>Make Waffles (<a href="#Page_2">p. 2</a>). Top each one -with a slice or more of fresh tomato. -Spoon Cheese Sauce (<a href="#sauce">above</a>) over, -then garnish with strips of crisp -bacon.</p> -<div class="img" id="fig37"> -<img src="images/p08c.jpg" alt="" width="255" height="178" /> -<p class="pcap"><span class="ss">WAFFLE SUPPER ROYAL</span></p> -</div> -<p>Heat 1½ cups whole-berry cranberry -sauce until warm. Make -Waffles (<a href="#Page_2">p. 2</a>). Serve 2 sections of -waffle sandwich-style with Creamed -Chicken (<a class="htm" href="#chicken">above</a>) between. Top with -warm cranberry sauce. <i>6 to 8 servings.</i></p> -<div class="box"> -<p><i>Are you a Twosome?</i> Most of the -recipes in this book can be cut in -half for 3 servings.</p> -</div> -<div class="pb" id="Page_17">17</div> -<h2 id="c49"><span class="small"><i>For Lunch or Supper</i></span> -<br /><span class="u">BREADS</span></h2> -<div class="box"> -<p><i>The biscuit’s the thing—so choose your flavor and make them in just minutes.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<h3 id="c50">CHEESE BISCUITS</h3> -<p><i>Just this little touch makes lunch an -event.</i></p> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>)—<i>except</i> mix -½ cup grated sharp yellow American -cheese with the Bisquick.</p> -<h3 id="c51">BACON BISCUITS</h3> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>)—<i>except</i> mix -⅓ cup drained crisply cooked bacon -bits (about 4 strips) with the -Bisquick.</p> -<h3 id="c52">BACON WHIRLS</h3> -<p>Heat oven to 425° (hot). Make -Biscuit dough (<a href="#Page_3">p. 3</a>). Roll into 16x7″ -rectangle. Brush with bacon fat. -Spread with ⅓ cup diced crisply -cooked bacon. Roll up tightly, beginning -at wide side. Seal edge. Slice -1″ thick. Place on ungreased baking -sheet or in muffin cups. Brush tops -with bacon fat. Bake <i>10 min.</i> -<i>Makes 16.</i></p> -<div class="box"> -<p><i>Neat Trick</i>: How does your -family like biscuits:</p> -<p>Crusty Sides? Place biscuits -on baking sheet with spaces -between.</p> -<p>Soft Sides? Place biscuits close -together on baking sheet or -in pan.</p> -</div> -<h3 id="c53">DROP BISCUITS</h3> -<p>Heat oven to 450° (hot). Make Biscuit -dough (<a href="#Page_3">p. 3</a>). Drop with spoon -on greased baking sheet. Bake <i>10 -to 15 min.</i></p> -<h3 id="c54">WHUFFINS</h3> -<p>Make richer Muffins (<a href="#Page_2">p. 2</a>)—<i>except</i> -fold 1½ cups Wheaties carefully -into batter.</p> -<h3 id="c55">LONDON BUNS</h3> -<p><i>Fruity little muffins for lunch or tea.</i></p> -<p>Make richer Muffins (<a href="#Page_2">p. 2</a>)—<i>except</i> -add 1 cup raisins or currants and ½ -cup candied fruit (3 oz.) to batter.</p> -<h3 id="c56">CELERY CRESCENTS</h3> -<p>Heat oven to 450° (hot). Make Biscuits -(<a href="#Page_3">p. 3</a>). Roll into 12 to 13″ -circle. Brush lightly with melted -butter. Cut into 16 pie-shaped -wedges. Roll up tightly beginning -at wide end. Place on baking sheet, -point underneath. Shape into crescents. -Brush tops with melted butter. -Sprinkle with celery seeds and a little -salt. Bake <i>10 to 12 min.</i> <i>Makes 16.</i></p> -<h3 id="c57">HOT PIMIENTO CHEESE BISCUITS</h3> -<p>Make Biscuits (<a href="#Page_3">p. 3</a>). Lay sliced -pimiento cheese on top of hot baked -biscuits and return to oven for -cheese to melt, about 5 min.</p> -<h3 id="c58">FAVORITE LUNCH</h3> -<p class="center small"><span class="ss">Hot Vegetable Soup -<br />Cheese Biscuits -<br />Applesauce -<br />1-2-3 Peanut Butter Cookies (<a href="#Page_19">p. 19</a>)</span></p> -<div class="pb" id="Page_18">18</div> -<h2 id="c59"><span class="small">DESSERTS</span></h2> -<h3 id="c60">RANCH PUDDING</h3> -<p><i>Makes its own butterscotch sauce as -it bakes.</i></p> -<dl class="undent"><dt>2 cups brown sugar (packed)</dt> -<dt>2½ cups water</dt> -<dt>2 tbsp. butter</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 in -saucepan 1 cup brown sugar, water, -butter. Boil 5 min. Pour into 8″ -square pan. Mix in bowl, 1 cup -brown sugar, milk, Bisquick, raisins -or dates, nuts, vanilla. Spoon batter -on top of sugar mixture. It will sink -into the liquid and spread out as it -bakes. Bake <i>45 min.</i> Serve warm -with plain or whipped cream. <i>9 -servings.</i></p> -<div class="img" id="fig38"> -<img src="images/p09.jpg" alt="" width="171" height="174" /> -<p class="pcap"><span class="ss">APPLE OR PEACH CRISP</span></p> -</div> -<dl class="undent"><dt>4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained</dt> -<dt>2 tbsp. water</dt> -<dt>¼ to ⅓ cup sugar (depending on tartness of fruit)</dt> -<dt>1¼ cups Bisquick</dt> -<dt>½ cup sugar</dt> -<dt>½ tsp. cinnamon</dt> -<dt>1 egg, beaten</dt></dl> -<p>Heat oven to 400° (mod. hot). Place -fruit in greased 10x6″ baking dish. -Sprinkle with water and sugar. Mix -Bisquick, sugar, cinnamon and pour -egg on slowly, stirring constantly -until crumbly. Sprinkle over fruit. -Dot with butter. Bake <i>about 25 min.</i> -until brown. Serve hot or cold with -milk or cream. <i>6 to 8 servings.</i></p> -<div class="img" id="fig39"> -<img src="images/p09c.jpg" alt="" width="141" height="162" /> -<p class="pcap"><span class="ss">CHOCOLATE PUDDING</span></p> -</div> -<dl class="undent"><dt>½ cup Bisquick</dt> -<dt>¾ cup sugar</dt> -<dt>⅓ cup cocoa</dt> -<dt>1 cup cold water</dt> -<dt>2 cups milk</dt> -<dt>1 tsp. vanilla</dt></dl> -<p>Mix Bisquick, sugar, cocoa. Gradually -stir in water and milk. Bring -to boil over medium heat; boil 1 -min. Add vanilla. Pour into sherbet -glasses. Sprinkle with sugar. Cool. -Top with whipped cream. <i>6 servings.</i></p> -<div class="img" id="fig40"> -<img src="images/p09d.jpg" alt="" width="329" height="202" /> -<p class="pcap"><span class="ss">UPSIDE-DOWN CAKE</span></p> -</div> -<p><i>Velvet Crumb is a favorite right side -up and a double favorite upside down.</i></p> -<p>Heat oven to 350° (mod.). Melt 2 -tbsp. butter in 8″ square pan or 9″ -round layer pan. Sprinkle with ¼ -cup brown sugar. Arrange over sugar -mixture fresh or well drained canned -fruit (peach slices, pineapple slices -or chunks, or apricot halves). Make -Velvet Crumb Cake batter (<a href="#Page_12">p. 12</a>). -Pour over fruit. <i>Bake 35 to 40 min.</i>, -until toothpick stuck in center comes -out clean. Invert at once on serving -plate. Leave pan over cake a minute. -Serve warm with plain or whipped -cream.</p> -<p><i>Neat Trick:</i> Dazzle the family with -different designs on your upside-down -cakes.</p> -<div class="pb" id="Page_19">19</div> -<h2 id="c61"><span class="small">EASY COOKIES</span></h2> -<h3 id="c62">CHOCOLATE CHIP COOKIES</h3> -<p><i>All-time favorites for the cooky jar.</i></p> -<dl class="undent"><dt>¼ cup soft butter</dt> -<dt>¾ cup brown sugar (packed)</dt> -<dt>1 egg</dt> -<dt>1½ cups Bisquick</dt> -<dt>½ cup chopped nuts</dt> -<dt>6-oz. pkg. semi-sweet chocolate pieces or one or two candy bars cut in small pieces</dt></dl> -<p>Heat oven to 375° (quick mod.). -Mix well butter, sugar, egg. Stir in -Bisquick, nuts, chocolate pieces. -Drop with teaspoon 2″ apart on ungreased -baking sheet. Bake <i>about 10 -min.</i> until light brown. <i>Makes 3 doz.</i></p> -<h4>CHOCOLATE DROP COOKIES</h4> -<p>Use granulated sugar in place of -brown, omit chocolate pieces, and -blend in 2 sq. unsweetened chocolate -(2 oz.), melted. Do not overbake.</p> -<h4>COCONUT ORANGE DROPS</h4> -<p>Omit chocolate; blend in 1 cup -shredded coconut and 1 tbsp. grated -orange rind. Do not overbake.</p> -<div class="img" id="fig41"> -<img src="images/p09e.jpg" alt="" width="275" height="179" /> -<p class="pcap"><span class="ss">DATE BARS</span></p> -</div> -<p><i>Nice as mother used to -make—easier and quicker, -too.</i></p> -<dl class="undent"><dt>¼ cup butter</dt> -<dt>¾ cup sugar</dt> -<dt>1 egg</dt> -<dt>1⅓ Cups Bisquick</dt> -<dt>½ cup chopped nuts</dt> -<dt>1 cup cut-up dates</dt></dl> -<p>Heat oven to 350° (mod.). Mix thoroughly -butter, sugar, egg. Stir in -Bisquick, nuts, dates. Bake <i>25 min.</i> -in greased 8″ square pan. Cool about -1 hr. Cut in bars. Roll in confectioners’ -sugar.</p> -<h3 id="c63">1-2-3 PEANUT BUTTER COOKIES</h3> -<dl class="undent"><dt>1 cup peanut butter</dt> -<dt>¼ cup shortening</dt> -<dt>1 cup granulated sugar or brown</dt> -<dt>sugar (packed)</dt> -<dt>½ cup boiling water</dt> -<dt>2 cups Bisquick</dt></dl> -<p>Heat oven to 400° (mod. hot). Blend -peanut butter, shortening, sugar, -water with rotary beater or spoon -until smooth. Stir in Bisquick. Drop -small teaspoonfuls on lightly greased -baking sheet. Flatten with bottom -of glass dipped in Bisquick or press -with fork dipped in Bisquick. Bake -<i>8 to 10 min.</i> <i>Makes about 6½ doz.</i></p> -<h3 id="c64">“PUDDING COOKIES”</h3> -<dl class="undent"><dt>¾ cup Bisquick</dt> -<dt>1 pkg. instant pudding mix</dt> -<dt>¼ cup cooking (salad) oil</dt> -<dt>1 egg</dt></dl> -<p>Heat oven to 350° (mod.). Mix ingredients -until dough forms a ball. -Shape into balls, using 1 teaspoon -dough for each ball. Place on ungreased -baking sheet. Flatten to -about 2” with hand. Bake <i>8 min.</i> -<i>Makes 2½ to 3 doz.</i></p> -<h3 id="c65">BISQUICK-WHEATIES SQUARES</h3> -<dl class="undent"><dt>2 eggs, beaten</dt> -<dt>1¼ cups brown sugar (packed)</dt> -<dt>½ tsp. vanilla</dt> -<dt>1 cup Bisquick</dt> -<dt>½ cup chopped nuts</dt> -<dt>½ cup shredded coconut, if desired</dt> -<dt>1 cup Wheaties</dt></dl> -<p>Heat oven to 350° (mod.). Grease -a 9″ square pan. Blend thoroughly -eggs, brown sugar, vanilla, Bisquick. -Mix in nuts, coconut. Fold in -Wheaties. Spread in pan. Bake <i>30 -to 35 min.</i> Cut in 2″ squares while -warm. <i>Makes 16.</i></p> -<div class="pb" id="Page_20">20</div> -<h2 id="c66"><span class="small"><i>For Breakfast</i></span> -<br />PANCAKES & WAFFLES</h2> -<div class="box"> -<p><i>These are frankly fancy—for just good plain pancakes see <a href="#Page_2">p. 2</a>.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<h3 id="c67">PUFF PANCAKES</h3> -<dl class="undent"><dt>2 eggs</dt> -<dt>1 cup milk</dt> -<dt>2⅓ cups Bisquick</dt> -<dt>2 tbsp. sugar</dt> -<dt>¼ cup cooking (salad) oil or melted shortening</dt></dl> -<p>Beat eggs until soft peaks form. -Blend in milk. Add Bisquick and -sugar. Mix just until thoroughly -dampened. Fold in oil. Spoon onto -medium-hot griddle. Grease griddle, -if necessary. When puffed up, and -bubbles begin to break, cook on -other side. <i>Makes 15 to 20.</i></p> -<h3 id="c68">PUFF WAFFLES</h3> -<p><i>Follow recipe above—except bake in -preheated waffle baker.</i></p> -<p><i>Neat Trick:</i> Serve Puff Pancakes or -Waffles for dessert topped with fruit -and whipped cream.</p> -<h3 id="c69">WAFFLES WITH PINEAPPLE</h3> -<p><i>Perfect match for smoked ham.</i></p> -<dl class="undent"><dt>2 cups crushed pineapple (#2 can)</dt> -<dt>¼ cup brown sugar (packed)</dt> -<dt>2 tbsp. butter</dt></dl> -<p>Mix pineapple, sugar, butter. Bring -to boil, then simmer 3 min. Add a -little water if too thick. Spoon warm -over crisp baked Waffles (<a href="#Page_2">p. 2</a>).</p> -<div class="box"> -<p><b>P.S.</b> Griddle is right temperature -for baking when a few drops of -water sprinkled on it jump around.</p> -</div> -<h3 id="c70">BLUEBERRY PANCAKES OR WAFFLES</h3> -<p><i>Topped with honey or hard sauce they -double for dessert.</i></p> -<p>Make Pancakes or Waffles (<a href="#Page_2">p. 2</a>)—<i>except</i> -add 2 tbsp. sugar to the batter; -then gently fold in 1 cup fresh, or -drained frozen or canned blueberries. -Dust with confectioners’ sugar.</p> -<div class="img" id="fig42"> -<img src="images/p10.jpg" alt="" width="300" height="185" /> -<p class="pcap"><span class="ss">SILVER DOLLAR PANCAKES</span></p> -</div> -<p><i>How to be special to the children.</i></p> -<p>Make Pancake batter (<a href="#Page_2">p. 2</a>). Thin -with a little milk. Then spoon out -a tablespoon at a time to fill your -griddle with tiny mouthfuls of “silver -dollar” pancakes. Serve several -on each plate.</p> -<div class="img" id="fig43"> -<img src="images/p10c.jpg" alt="" width="256" height="172" /> -<p class="pcap"><span class="ss">BACON WAFFLES</span></p> -</div> -<p>Lay short strips of bacon over grids -of heated waffle iron. Close and bake -about 1 min. Make Waffle batter -(<a href="#Page_2">p. 2</a>)—<i>except</i> omit shortening. -Spoon batter over bacon. Bake.</p> -<div class="img" id="fig44"> -<img src="images/p10d.jpg" alt="" width="123" height="134" /> -<p class="pcap"><span class="ss">PECAN PANCAKES AND WAFFLES</span></p> -</div> -<p>Add ¾ to 1 cup finely chopped -pecans to Pancake or Waffle batter -(<a href="#Page_2">p. 2</a>). Bake. Serve with syrup or -ice cream.</p> -<div class="pb" id="Page_21">21</div> -<div class="img" id="fig45"> -<img src="images/p10e.jpg" alt="" width="330" height="186" /> -<p class="pcap"><span class="ss">SAUSAGE ROLLS WITH MAPLE GLAZE</span></p> -</div> -<p>Make Pancakes (<a href="#Page_2">p. 2</a>). Roll a fried -pork sausage link in each pancake. -Top with</p> -<h4>MAPLE GLAZE</h4> -<dl class="undent"><dt>1 cup maple or maple-flavored syrup</dt> -<dt>1 tbsp. butter</dt> -<dt>2 tbsp. cream</dt></dl> -<p>Mix and cook gently without stirring -until slightly thickened (<i>about -5 min.</i>).</p> -<h3 id="c71">SPICY PANCAKES</h3> -<p><i>Keep these in mind for dessert, too.</i></p> -<p>Add 1 tsp. cinnamon, ½ tsp. <i>each</i> -allspice, cloves, and nutmeg to Pancake -batter (<a href="#Page_2">p. 2</a>). Bake. Serve with -Spiced Cherry Sauce.</p> -<h4>SPICED CHERRY SAUCE</h4> -<dl class="undent"><dt>¾ cup sugar</dt> -<dt>3 tbsp. cornstarch</dt> -<dt>¼ tsp. cinnamon</dt> -<dt>⅛ tsp. salt</dt> -<dt>1 cup chopped fresh cherries (or #2 can)</dt> -<dt>1 tbsp. strained lemon juice</dt> -<dt>1 cup juice from cherries or water</dt></dl> -<p>Mix sugar, cornstarch, cinnamon, -salt in saucepan. Add rest of ingredients. -Bring to boil, stirring constantly. -Boil 1 min. Serve hot over -plain or Spicy Pancakes (above).</p> -<div class="img" id="fig46"> -<img src="images/p10f.jpg" alt="" width="102" height="133" /> -<p class="pcap"><span class="ss">APPLE PANCAKES</span></p> -</div> -<p>Add 2 cups grated unpeeled -apple, 1 tbsp. lemon juice, -and 2 tbsp. sugar to Pancake batter -(<a href="#Page_2">p. 2</a>). Bake. Serve with syrup.</p> -<h3 id="c72">TROPICAL PANCAKES</h3> -<p>Make Pancakes (<a href="#Page_2">p. 2</a>). Top each -stack with a pineapple slice. Serve -with fresh orange syrup made by -boiling together until slightly thickened -1 cup orange juice, ⅓ cup -sugar, and ¼ cup water.</p> -<h3 id="c73">SOUR CREAM PANCAKES</h3> -<p>Make Pancakes (<a href="#Page_2">p. 2</a>)—<i>except</i> use -1 cup water and ⅔ cup sour cream -in place of milk.</p> -<h3 id="c74">CORN MEAL PANCAKES OR WAFFLES</h3> -<p>Make Pancakes or Waffles (<a href="#Page_2">p. 2</a>)—<i>except</i> -use ½ cup corn meal in place -of ½ cup of the Bisquick.</p> -<div class="box"> -<p><i>Neat Trick</i>: To use up Leftover -Pancake Batter:</p> -<p><i>French Toast</i>: Dip slices of day-old -or stale bread in leftover batter. -Sauté in hot shallow fat until brown, -turn and brown on other side. Serve -with syrup or jelly and confectioners’ -sugar.</p> -<p><i>Meat Mates</i>: Dip apple rings, pineapple -slices, cooked baby carrots, -or cooked parsnips in leftover batter. -Sauté as above.</p> -</div> -<div class="pb" id="Page_22">22</div> -<h2 id="c75"><span class="small">HOT FROM THE OVEN</span></h2> -<div class="img" id="fig47"> -<img src="images/p11.jpg" alt="" width="303" height="198" /> -<p class="pcap"><span class="ss">BUTTONS AND BOWKNOTS</span></p> -</div> -<p><i>Like doughnuts but you twist them -and bake them—the holes, too.</i></p> -<dl class="undent"><dt>2 cups Bisquick</dt> -<dt>2 tbsp. sugar</dt> -<dt>1 tsp. nutmeg</dt> -<dt>⅛ tsp. cinnamon</dt> -<dt>⅔ cup cream or top milk or ½ cup milk</dt> -<dt>1 egg</dt></dl> -<p>Heat oven to 400° (mod. hot). Mix -Bisquick, sugar, spices. Add cream, -egg. Mix well. Dust hands and board -lightly with Bisquick. Knead 2 or -3 times. Keep dough soft.</p> -<p>Roll out ½″ thick. Cut with doughnut -cutter dipped in Bisquick. Save -“holes” to bake. Hold opposite sides -of ring with fingers, twist to make -figure 8. Pat scraps together, reroll -and cut. Place on baking sheet. Bake -<i>10 to 12 min.</i>, until golden brown. -Melt ¼ cup butter. Measure ½ cup -sugar into small bowl. Immediately -after baking, dip each quickly in -butter, then in sugar, coating all -sides. Serve warm. <i>Makes about 10.</i></p> -<h4>SUGAR BUNS</h4> -<p>Spoon above dough into greased -muffin cups, filling each ½ full. -Bake <i>about 15 min.</i> Dip in butter -and sugar.</p> -<h3 id="c76">BUTTERSCOTCH-DATE-PECAN MUFFINS</h3> -<p>(<i>Pictured on <a href="#cover">cover</a>.</i>)</p> -<p>Drop into each of 12 greased medium -muffin cups ½ tbsp. butter, ½ -tbsp. brown sugar, 2 or 3 pecan -halves. Fold 1 cup cut-up dates into -Muffin batter (<a href="#Page_2">p. 2</a>). Spoon into -prepared muffin cups. Bake.</p> -<h3 id="c77">BACON-CHEESE MUFFINS</h3> -<p>Make Muffin batter (<a href="#Page_2">p. 2</a>)—<i>except</i> -fold in 2 tbsp. crisp, cooked diced -bacon and ½ cup grated, sharp, -yellow cheese. Bake.</p> -<h3 id="c78">PRUNE, APRICOT, OR PINEAPPLE COFFEE CAKE</h3> -<p>Make Coffee Cake batter (<a href="#Page_2">p. 2</a>)—<i>except</i> -sprinkle 2 tbsp. melted butter -and ¼ cup white or brown sugar -over batter (for prune topping, use -¾ tsp. cinnamon). Arrange over top -1 cup chopped, drained cooked -prunes or apricots or 1 cup drained -crushed pineapple. Bake. Serve hot.</p> -<div class="img" id="fig48"> -<img src="images/p11b.jpg" alt="" width="156" height="91" /> -<p class="pcap"><span class="ss">BANANA COFFEE CAKE</span></p> -</div> -<p>Make Coffee Cake batter (<a href="#Page_2">p. 2</a>)—except -add 1 cup mashed, fully ripe -bananas in place of milk. Bake.</p> -<h3 id="c79">LEMON COFFEE CAKE</h3> -<p>Make Coffee Cake batter (<a href="#Page_2">p. 2</a>). -Melt 1 tbsp. butter. Mix in ½ cup -sugar and 1 tbsp. grated lemon rind. -Sprinkle over batter. Bake <i>25 min.</i></p> -<div class="pb" id="Page_23">23</div> -<h2 id="c80"><span class="small">COOKING FOR A CROWD</span></h2> -<div class="box"> -<p><i>Big things to do easily and quickly when you’re helping at church -suppers, school banquets, club meetings, weddings, or summer camp.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<div class="img" id="fig49"> -<img src="images/p11c.jpg" alt="" width="239" height="146" /> -<p class="pcap"><span class="ss">BISCUITS</span></p> -</div> -<dl class="undent"><dt><span class="ssn">FOR 60 MEDIUM. Serves 30.</span></dt> -<dd><span class="ssn">10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)</span></dd> -<dd><span class="ssn">3⅓ cups milk</span></dd> -<dt><span class="ssn">FOR 100 MEDIUM. Serves 50.</span></dt> -<dd><span class="ssn">17 cups Bisquick</span></dd> -<dd><span class="ssn">5⅔ cups milk</span></dd></dl> -<p>Follow directions for Biscuits (<a href="#Page_3">p. 3</a>).</p> -<p><i>Neat Trick:</i> In a hurry? Simply pat -out biscuit dough on baking sheet. -Cut in squares with sharp knife. -Quick! No scraps!</p> -<h3 id="c81">FRUIT COBBLER</h3> -<p>Heat oven to 400° (mod. hot). Make -biscuit dough, adding 1 tbsp. sugar -for each cup of Bisquick. Drop by -spoonfuls on hot prepared fruit. -Bake <i>20 min.</i></p> -<h3 id="c82">PANCAKES</h3> -<dl class="undent"><dt><span class="ssn">FOR 60 PANCAKES. Serves 15.</span></dt> -<dd><span class="ssn">10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)</span></dd> -<dd><span class="ssn">8⅓ cups milk</span></dd> -<dd><span class="ssn">5 eggs</span></dd> -<dt><span class="ssn">FOR 100 PANCAKES. Serves 25.</span></dt> -<dd><span class="ssn">17 cups Bisquick</span></dd> -<dd><span class="ssn">3 qt. + 2 cups milk</span></dd> -<dd><span class="ssn">8 eggs</span></dd></dl> -<p>Add milk and eggs to Bisquick. Beat -with rotary beater until smooth. -Follow baking directions on <a href="#Page_2">p. 2</a>.</p> -<div class="img" id="fig50"> -<img src="images/p11d.jpg" alt="" width="217" height="145" /> -<p class="pcap"><span class="ss">VELVET CRUMB CAKE</span></p> -</div> -<dl class="undent"><dt>2⅔ cups Bisquick</dt> -<dt>1½ cups sugar</dt> -<dt>6 tbsp. soft shortening</dt> -<dt>2 eggs</dt> -<dt>1½ cups milk<a class="fn" id="fr_2" href="#fn_2">[2]</a></dt> -<dt>2 tsp. vanilla</dt></dl> -<p>Follow mixing directions on <a href="#Page_12">p. 12</a>. -Bake in 13x9½x2″ oblong baking -pan <i>35 to 40 min.</i> Cover with Broiled -Topping while warm. <i>Makes 24 -2″ squares.</i></p> -<p><i>Broiled Topping</i>: Mix ⅓ cup soft -butter, ⅔ cup brown sugar (packed), -¼ cup cream, 1 cup Wheaties or -coconut, ½ cup chopped nuts. Spread -on warm cake. Place about 3″ under -broiler (low heat) until mixture -bubbles and browns (3 to 5 min.). -Do not burn!</p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>In altitudes over 3,500 feet, add ¼ cup more milk. Bake at 375° (quick mod.) <i>25 to 30 min.</i> -</div> -</div> -<div class="box"> -<h3 id="c83">BACON AND SAUSAGE THE EASY WAY</h3> -<p>Bake bacon or pork sausages -in 400° (mod. hot) oven. More -can be done at one time, there’s -no need to watch, and the top -of the range is free for other -things. Bacon takes <i>10 min.</i>, -pork sausages <i>20 to 30 min.</i>, -turning once.</p> -</div> -<div class="pb" id="Page_24">24</div> -<h2 id="c84"><span class="small"><i>Outdoor Cooking</i></span> -<br />OVER THE FIRE</h2> -<div class="box"> -<p><i>Everybody’s cooking outdoors, and -these ideas will work perfectly, -whether you’re camping out or -cooking in the backyard.</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<div class="img" id="fig51"> -<img src="images/p12.jpg" alt="" width="181" height="163" /> -<p class="pcap"><span class="ss">STICK BISCUITS</span></p> -</div> -<p><i>An age-old way to make hot biscuits.</i></p> -<p>Pour several cups of Bisquick into -plastic bag. Roll down sides to make -cuff. Take end of long, peeled stick -(thickness of little finger) and push -away Bisquick in center to make -a well. Pour in about 1 tbsp. milk or -water. Stir gently with stick until -liquid picks up enough Bisquick to -form soft ball around end of stick -(about 1″ across). Secure ball on -stick by pressing gently with hand. -Hold stick over coals, turning slowly -to bake ball through and brown -evenly (<i>about 7 min.</i>). Eat piping -hot with butter, jam, or jelly.</p> -<h3 id="c85">STICK TWISTS</h3> -<p>Make ball of dough as above. Dust -hands generously with Bisquick. -Slip ball from stick. Roll between -palms into a 4 or 5″ strip. Wind -strip spirally around end of stick, -pinching tightly at ends to secure. -Bake as above (<i>about 5 min.</i>). Slip -off stick. Fill center with strip of -cheese or cooked meat or spoon in -jelly, jam, or honey. Eat piping hot.</p> -<h3 id="c86">CHEESE TOPPERS</h3> -<p>Follow directions for Stick Biscuits—<i>except</i> -secure a ¾″ cube of cheese -on end of stick. Finish as directed. -Also good with canned meat.</p> -<div class="img" id="fig52"> -<img src="images/p12a.jpg" alt="" width="314" height="193" /> -<p class="pcap"><span class="ss">FLAPJACKS</span></p> -</div> -<p><i>Big-size version Pancakes (<a href="#Page_2">p. 2</a>). -Fit them into out-door appetites with -exciting flavors.</i></p> -<p class="revint">1. Follow suggestions for Apple or -Corn Meal Pancakes (<a href="#Page_21">p. 21</a>) or -Blueberry Pancakes (<a href="#Page_20">p. 20</a>).</p> -<p class="revint">2. Layer a stack of Flapjacks with -jelly or jam, cut into quarters to -serve 4.</p> -<p class="revint">3. Add 1 cup drained whole kernel -or fresh corn to batter.</p> -<h3 id="c87">HUSH PUPPIES</h3> -<p><i>An old-time favorite in the Deep South -now brought up to date.</i></p> -<p>Mix 1 cup corn meal, 1 cup Bisquick, -1 tsp. salt, 1 egg, and 1 cup milk. -Drop with spoon into hot fat, fry -until golden brown on both sides, -turning only once. Serve hot. <i>Makes -15 to 20.</i></p> -<h3 id="c88">DOG-IN-A-BISCUIT</h3> -<p>Form Stick Twists as directed at left. -Wind strip of dough around roasted -frankfurter or fried pork sausage, -stretching to cover completely. -Finish same as for Stick Twists.</p> -<p><i>Neat Trick:</i> 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.</p> -<div class="pb" id="Page_25">25</div> -<h2 id="c89"><span class="small">BAKED IN THE OVEN</span></h2> -<div class="box"> -<p><i>Carry these good things from the kitchen into your own back yard or try -them at camp. (Never go on a camping trip without your box of Bisquick!)</i> -<span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<div class="img" id="fig53"> -<img src="images/p12c.jpg" alt="" width="255" height="159" /> -<p class="pcap"><span class="ss">MEAT TURNOVERS</span></p> -</div> -<p>Mix thoroughly 2 cups Bisquick, ½ -cup milk or water, ¼ cup melted -shortening or drippings. If batter is -too soft, add Bisquick. Divide into -8 pieces. Pat out to make 5” square. -Place slice of cooked or canned meat -on half of square. Spread with chili -sauce or pickle relish. Fold dough -over meat and seal edges with fork. -Slit top. Bake <i>15 to 20 min.</i> in hot -oven.</p> -<p><i>Neat Trick:</i> Put 1 piece of dough at -a time in plastic bag dusted generously -with Bisquick. Pat between -hands to make a 5” square. To remove, -gradually turn bag inside -out, loosening dough from sides with -dull knife.</p> -<div class="img" id="fig54"> -<img src="images/p12d.jpg" alt="" width="113" height="148" /> -<p class="pcap"><span class="ss">CRISPY CORN BREAD</span></p> -</div> -<p>Make Muffin batter (<a href="#Page_2">p. 2</a>)—<i>except</i> -add ¾ cup corn meal -and use only 1¼ cups Bisquick. -Turn batter into sizzling hot pan. -Bake <i>about 15 min.</i> in hot oven until -brown and crusty.</p> -<h3 id="c90">BLUEBERRY TRAIL BISCUITS</h3> -<p>Make Drop Biscuits (<a href="#Page_17">p. 17</a>)—<i>except</i> -add 1 cup blueberries and 2 tbsp. -sugar to dough.</p> -<h3 id="c91">CAMPFIRE STEW WITH DUMPLINGS</h3> -<p>Use canned or homemade stew. -Make Dumplings (<a href="#Page_2">p. 2</a>).</p> -<h3 id="c92">SWEET CINNAMON ROLLS</h3> -<p>Make Biscuit dough (<a href="#Page_3">p. 3</a>). Drop -small spoonfuls into mixture of cinnamon -and sugar. Roll to coat surface. -Bake <i>8 to 10 min.</i> in hot oven. -<i>Makes 24.</i></p> -<h3 id="c93">FRUIT DUMPLINGS</h3> -<p>Heat no. 2 can canned berries or -fruit (2½ cups) to boiling. Sweeten -fruit, if necessary. Then make half -recipe for Dumplings (<a href="#Page_2">p. 2</a>) and -cook on fruit.</p> -<h3 id="c94">NEIGHBORHOOD BARBECUE</h3> -<p class="center small"><span class="ss">Meat Turnovers -<br />Baked Beans -<br />Sliced Bermuda Onions, Tomatoes -<br />Velvet Crumb Cake (<a href="#Page_12">p. 12</a>) -<br />Coffee</span></p> -<div class="box"> -<h3 id="c95">A NOTE FROM THE AUTHOR</h3> -<p>When you use our Bisquick recipes -you can be sure each baking -will be easy to do and good -to eat. That’s because after -careful testing in our kitchens -hundreds of homemakers have -tried them in their own home -kitchens and served them to -their families.</p> -<p>Only the recipes rated tops by -homemakers are passed along -to you. That’s why I know -you’ll be happy with every one!</p> -<p><span class="lr"><i><span class="large"><b>Betty Crocker</b></span></i></span></p> -</div> -<div class="pb" id="Page_26">26</div> -<h2 id="c96"><span class="small">INDEX</span></h2> -<dl class="indexlr"> -<dt class="lr"><span class="jl">*Basic Bakings</span> <a href="#Page_2">2</a>-3</dt> -<dt><span class="ssn">(Also on your Bisquick box)</span></dt> -<dt><span class="jl">Dinner</span> <a href="#Page_4">4</a>-8</dt> -<dt><span class="jl">Company’s Coming</span> <a href="#Page_9">9</a>-14</dt> -<dt><span class="jl">Lunch or Supper</span> <a href="#Page_15">15</a>-19</dt> -<dt><span class="jl">Breakfast</span> <a href="#Page_20">20</a>-22</dt> -<dt><span class="jl">Cooking for a Crowd</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Outdoor Cooking</span> <a href="#Page_24">24</a>-25</dt> -<dt><b>BREADS</b></dt> -<dt><span class="jl">Bacon Whirls</span> <a href="#Page_17">17</a></dt> -<dt><span class="jl">*Biscuits</span> <a href="#Page_3">3</a>, <a href="#Page_23">23</a></dt> -<dd><span class="jl">Bacon</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">Blueberry Trail</span> <a href="#Page_25">25</a></dd> -<dd><span class="jl">Broccoli</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Buttermilk</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Cheese</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">Dinner</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Drop</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">Herb</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Hot Pimiento Cheese</span> <a href="#Page_17">17</a></dd> -<dd><span class="jl">Stick</span> <a href="#Page_24">24</a></dd> -<dt><span class="jl">Breakfast Ring</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Butter Sticks</span> <a href="#Page_4">4</a></dt> -<dt><span class="jl">Buttons and Bow Knots</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Celery Crescents</span> <a href="#Page_17">17</a></dt> -<dt><span class="jl">Cheese Bread</span> <a href="#Page_4">4</a></dt> -<dt><span class="jl">Cheese Snacks</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Cheese Toppers</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Cinnamon Biscuit Balls</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">*Coffee Cake</span> <a href="#Page_2">2</a></dt> -<dd><span class="jl">Banana</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Cherry-Raisin</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Lemon</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Orange</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Prune, Apricot, or Pineapple</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Streusel Ribbon</span> <a href="#Page_11">11</a></dd> -<dt><span class="jl">Corn Sticks</span> <a href="#Page_4">4</a></dt> -<dt><span class="jl">Crispy Corn Bread</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Doughnuts</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">*Dumplings</span> <a href="#Page_2">2</a></dt> -<dt><span class="jl">Flavortops</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">French Toast</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Hush Puppies</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Jam Twists</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">London Buns</span> <a href="#Page_17">17</a></dt> -<dt><span class="jl">*Muffins</span> <a href="#Page_2">2</a></dt> -<dd><span class="jl">Bacon-Cheese</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Butterscotch-Date-Pecan</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl">Corn</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Cranberry</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Herb</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Whuffins</span> <a href="#Page_17">17</a></dd> -<dt><span class="jl">Nut Bread</span> <a href="#Page_12">12</a></dt> -<dd><span class="jl">Banana</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Fruit</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Orange</span> <a href="#Page_12">12</a></dd> -<dt><span class="jl">*Pancakes</span> <a href="#Page_2">2</a>, <a href="#Page_23">23</a></dt> -<dd><span class="jl">Apple</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Blueberry</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Colonial Jelly Stack</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Corn</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">Corn Meal</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Flapjacks</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">Jelly</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl">Onion</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">Pecan</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Puff</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Sausage Rolls with Maple Glaze</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Silver Dollar</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Sour Cream</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Spicy</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Swedish</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Tropical</span> <a href="#Page_21">21</a></dd> -<dt><span class="jl">Pineapple Sticky Buns</span> <a href="#Page_12">12</a></dt> -<dt><span class="ssn">Rolls</span></dt> -<dd><span class="jl">Butterscotch Pecan</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Cinnamon</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Quick Parkerhouse</span> <a href="#Page_4">4</a></dd> -<dd><span class="jl">Sweet Cinnamon Rolls</span> <a href="#Page_25">25</a></dd> -<dt><span class="jl">Stick Twists</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Sugar Buns</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">*Waffles</span> <a href="#Page_2">2</a></dt> -<dd><span class="jl">Bacon</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Blueberry</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Brownie Nut</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Corn Meal</span> <a href="#Page_21">21</a></dd> -<dd><span class="jl">Pecan</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Puff</span> <a href="#Page_20">20</a></dd> -<dd><span class="jl">Waffle Club Rabbit</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">Waffle Supper Royal</span> <a href="#Page_16">16</a></dd> -<dd><span class="jl">Waffles with Pineapple</span> <a href="#Page_20">20</a></dd> -<dt><b>CAKES</b></dt> -<dt><span class="jl">Date Velvet Crumb Cake</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Upside-down Cake</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Velvet Crumb Cake</span> <a href="#Page_12">12</a>, <a href="#Page_23">23</a></dt> -<dt><span class="jl">Velvet Fudge Cake</span> <a href="#Page_13">13</a></dt> -<dt><b>COOKIES</b></dt> -<dt><span class="jl">Bisquick-Wheaties Squares</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Chocolate Chip Cookies</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Chocolate Drop Cookies</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Coconut Orange Drops</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Date Bars</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">1-2-3 Peanut Butter Cookies</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">“Pudding” Cookies</span> <a href="#Page_19">19</a></dt> -<dt><b>DESSERTS</b></dt> -<dt><span class="jl">Apple or Peach Crisp</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Chocolate Pudding</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Fruit Cobbler</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Fruit Dumplings</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Fruit Short Pie Cobbler</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">*Fruit Shortcake</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Hot Fudge Pudding</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Peach Pinwheels</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Ranch Pudding</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Short Pie</span> <a href="#Page_8">8</a></dt> -<dd><span class="jl">Strawberry Glacé</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Sundae</span> <a href="#Page_8">8</a></dd> -<dt><b>MAIN DISHES</b></dt> -<dt><span class="jl">Baked Bacon or Sausage</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Baked Hamburger or Sausage Sandwich</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Baked Meat Sandwich</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Batter Franks</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Bisquick Noodles</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Breaded Meat, Chicken or Fish</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Campfire Stew with Dumplings</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Chicken and Biscuits, Oven-crisp</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Chicken Griddlecakes</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Chicken Pie</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Chicken Pot Pie</span> <a href="#Page_5">5</a></dt> -<dd><span class="jl">Double</span> <a href="#Page_5">5</a></dd> -<dt><span class="jl">Coating Fish or Meat</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Corn and Shrimp Casserole</span> <a href="#Page_5">5</a></dt> -<dt><span class="jl">Crispy Fried Fish</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Deviled Ham Turnovers</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Dog-in-a-Biscuit</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Fritters</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Hamburger Roll-ups</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Meat Pie</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Meat Short Pies</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Meat Turnovers</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Mexican Dinner</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Pizza Boats</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Pizza Pie</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Pork and Dumplings, Favorite</span> <a href="#Page_5">5</a></dt> -<dt><span class="jl">Roll-ups</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Salmon Rabbit Pie</span> <a href="#Page_5">5</a></dt> -<dt><span class="jl">Sea Food Roll</span> <a href="#Page_15">15</a></dt> -<dt><span class="ssn">Shortcakes</span></dt> -<dd><span class="jl">Asparagus</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Ring-topped Chicken</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Tomato</span> <a href="#Page_9">9</a></dd> -<dt><span class="jl">Shrimp, Batter Fried</span> <a href="#Page_7">7</a></dt> -<dt><span class="ssn">Soufflés</span></dt> -<dd><span class="jl">Cheese</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Chicken</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Salmon</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Tuna</span> <a href="#Page_9">9</a></dd> -<dt><span class="jl">Tuna Broccoli Casserole</span> <a href="#Page_6">6</a></dt> -<dt><b>SAUCES AND GRAVIES</b></dt> -<dt><span class="jl">Beef Crumble and Gravy</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Cheese Sauce</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Creamed Chicken</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Spiced Cherry Sauce</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">White Sauce</span> <a href="#Page_16">16</a></dt> -<dt><b>MENUS</b></dt> -<dt><span class="jl">Dinner</span> <a href="#Page_4">4</a>, <a href="#Page_6">6</a></dt> -<dt><span class="jl">Favorite Lunch</span> <a href="#Page_17">17</a></dt> -<dt><span class="jl">Neighborhood Barbecue</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Sunday Brunch</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">TV Supper</span> <a href="#Page_15">15</a></dt> -</dl> -<div class="pb" id="Page_27">27</div> -<div class="img" id="fig55"> -<img src="images/p13.jpg" alt="" width="280" height="204" /> -<p class="pcap">Biscuits <span class="hst"><a href="#Page_3">Page 3</a></span></p> -</div> -<div class="img" id="fig56"> -<img src="images/p13a1.jpg" alt="" width="289" height="186" /> -<p class="pcap">Brownie Nut Waffle <span class="hst"><a href="#Page_13">Page 13</a></span></p> -</div> -<div class="img" id="fig57"> -<img src="images/p13a2.jpg" alt="" width="266" height="208" /> -<p class="pcap">Cheese Soufflé <span class="hst"><a href="#Page_9">Page 9</a></span></p> -</div> -<div class="img" id="fig58"> -<img src="images/p13a3.jpg" alt="" width="305" height="207" /> -<p class="pcap">Butter Sticks <span class="hst"><a href="#Page_4">Page 4</a></span></p> -</div> -<div class="img" id="fig59"> -<img src="images/p13a4.jpg" alt="" width="303" height="210" /> -<p class="pcap">Fritters <span class="hst"><a href="#Page_7">Page 7</a></span></p> -</div> -<div class="img" id="fig60"> -<img src="images/p13b.jpg" alt="" width="273" height="207" /> -<p class="pcap">Sugar Buns <span class="hst"><a href="#Page_22">Page 22</a></span></p> -</div> -<div class="img" id="fig61"> -<img src="images/p13c.jpg" alt="" width="308" height="237" /> -<p class="pcap">Fruit Cobbler <span class="hst"><a href="#Page_8">Page 8</a></span></p> -</div> -<div class="img" id="fig62"> -<img src="images/p13e.jpg" alt="" width="288" height="232" /> -<p class="pcap">French Fried Shrimp <span class="hst"><a href="#Page_7">Page 7</a></span></p> -</div> -<div class="img" id="fig63"> -<img src="images/p13f.jpg" alt="" width="270" height="366" /> -<p class="pcap"><i>A kitchen full of surprises ... -because you’ve got your Bisquick!</i></p> -</div> -<div class="img" id="fig64"> -<img src="images/p13g.jpg" alt="" width="299" height="223" /> -<p class="pcap">Jam Twists <span class="hst"><a href="#Page_11">Page 11</a></span></p> -</div> -<div class="img" id="fig65"> -<img src="images/p13h.jpg" alt="" width="296" height="210" /> -<p class="pcap">Baked Meat Sandwich <span class="hst"><a href="#Page_15">Page 15</a></span></p> -</div> -<div class="img" id="fig66"> -<img src="images/p13k.jpg" alt="" width="302" height="192" /> -<p class="pcap">Pizza Boats <span class="hst"><a href="#Page_13">Page 13</a></span></p> -</div> -<div class="img" id="fig67"> -<img src="images/p13m.jpg" alt="" width="294" height="188" /> -<p class="pcap">Deviled Ham Turnovers <span class="hst"><a href="#Page_14">Page 14</a></span></p> -</div> -<div class="img" id="fig68"> -<img src="images/p13n.jpg" alt="" width="284" height="202" /> -<p class="pcap">Hot Fudge Pudding <span class="hst"><a href="#Page_8">Page 8</a></span></p> -</div> -<div class="img" id="fig69"> -<img src="images/p13q.jpg" alt="" width="305" height="218" /> -<p class="pcap">Buttons and Bowknots <span class="hst"><a href="#Page_22">Page 22</a></span></p> -</div> -<div class="pb" id="Page_28">28</div> -<div class="img"> -<img src="images/p20.jpg" alt="Betty Crocker’s Bisquick Cook Book" width="800" height="562" /> -</div> -<p><span class="lr"><span class="smaller"><span class="ssn">PRINTED IN U.S.A.</span></span></span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</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 Project Gutenberg's Betty Crocker's Bisquick Cook Book, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S BISQUICK COOK BOOK *** - -***** This file should be named 62841-h.htm or 62841-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/4/62841/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions 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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