Betty Crocker's Bisquick Cook Book: 157 Recipes and Ideas

Nippy tidbits to nibble on.

1 cup Bisquick

½ cup grated sharp yellow cheese

2 tbsp. mayonnaise

about ⅓ cup milk

½ cup chopped parsley or chives

1 tbsp. grated onion

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 8 to 10 min. Makes about 30.

CINNAMON BISCUIT BALLS

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Shape into small balls and roll in mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake on lightly greased baking sheet 8 to 10 min. Makes about 2 doz. biscuits.

FLAVORTOPS

Serve them hot and tasty, sitting pretty on the salad plate.

1 tbsp. chopped pimiento

1 tbsp. chopped parsley

2 tsp. minced onion

2 tbsp. butter

3-oz. pkg. cream cheese

Heat oven to 450° (hot). Blend ingredients and spread over top of unbaked Biscuits (p. 3). Bake 10 to 15 min. Makes 16 small or 8 large biscuits.

Heat oven to 450° (hot). Make Biscuit or Fruit Shortcake dough (p. 3). 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 8 to 10 min.

Ham Filling: Blend two 2¼-oz. cans deviled ham and 2 tbsp. cream.

MAIN DISHES
For Lunch or Supper

Leftovers are “loved-overs” when you have your Bisquick.

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 (p. 16). Make Biscuit dough (p. 3). 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 15 to 20 min. Serve with gravy or sauce. Makes 12.

HAMBURGER ROLL-UPS

Follow recipe above—except 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.

SEA FOOD ROLL

Follow recipe above—except 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 (p. 16) 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.

BAKED MEAT SANDWICH

Known in Italy as cavatzone, a treat by either name. (Pictured on inside of back cover.)

1 lb. ground lean pork

½ cup chopped onion

¼ cup grated Parmesan cheese

½ cup grated Swiss cheese

1 large egg, beaten

¼ tsp. Tabasco sauce

1½ tsp. salt

2 tbsp. minced parsley

Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool. Mix rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (p. 3). 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 25 to 30 min. Cut in squares or in ½” slices and serve hot or cold.

TV SUPPER

Baked Meat Sandwich, Tossed Green Salad, Orange Sherbet.

MEAT SHORT PIES

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 (p. 8). Divide into 6 parts. With palm of hand flatten each part into 3 to 4″ rounds on baking sheet. Prick with fork. Bake about 8 min. When serving, set baked rounds on hot filling. 6 servings.

WAFFLES AND PANCAKES

Mighty special for your favorite friends, too.

Make Pancakes (p. 2), 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. 8 servings.

¼ cup butter

¼ cup Bisquick

½ tsp. salt

¼ tsp. pepper

2 cups milk

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.

CHEESE SAUCE

Stir in 2 cups grated sharp cheese.

CREAMED CHICKEN

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.

ONION PANCAKES WITH BEEF CRUMBLE

Don’t spare the onion, and make lots of Beef Crumble.

Make Pancakes (p. 2)—except add 1 cup minced onion sautéed in 2 tbsp. hot fat. Serve piping hot with

Beef Crumble and Gravy: 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.

WAFFLE CLUB RABBIT

Make Waffles (p. 2). Top each one with a slice or more of fresh tomato. Spoon Cheese Sauce (above) over, then garnish with strips of crisp bacon.

Heat 1½ cups whole-berry cranberry sauce until warm. Make Waffles (p. 2). Serve 2 sections of waffle sandwich-style with Creamed Chicken (above) between. Top with warm cranberry sauce. 6 to 8 servings.

For Lunch or Supper
BREADS

CHEESE BISCUITS

Just this little touch makes lunch an event.

Make Biscuits (p. 3)—except mix ½ cup grated sharp yellow American cheese with the Bisquick.

BACON BISCUITS

Make Biscuits (p. 3)—except mix ⅓ cup drained crisply cooked bacon bits (about 4 strips) with the Bisquick.

BACON WHIRLS

Heat oven to 425° (hot). Make Biscuit dough (p. 3). 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 10 min. Makes 16.

DROP BISCUITS

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Drop with spoon on greased baking sheet. Bake 10 to 15 min.

WHUFFINS

Make richer Muffins (p. 2)—except fold 1½ cups Wheaties carefully into batter.

LONDON BUNS

Fruity little muffins for lunch or tea.

Make richer Muffins (p. 2)—except add 1 cup raisins or currants and ½ cup candied fruit (3 oz.) to batter.

CELERY CRESCENTS

Heat oven to 450° (hot). Make Biscuits (p. 3). 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 10 to 12 min. Makes 16.

HOT PIMIENTO CHEESE BISCUITS

Make Biscuits (p. 3). Lay sliced pimiento cheese on top of hot baked biscuits and return to oven for cheese to melt, about 5 min.

FAVORITE LUNCH

Hot Vegetable Soup
Cheese Biscuits
Applesauce
1-2-3 Peanut Butter Cookies (p. 19)

DESSERTS

RANCH PUDDING

Makes its own butterscotch sauce as it bakes.

2 cups brown sugar (packed)

2½ cups water

2 tbsp. butter

½ cup milk

1¼ cups Bisquick

1 cup raisins or chopped dates

½ to 1 cup chopped nuts

1 tsp. vanilla

Heat oven to 350° (mod.). Mix 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 45 min. Serve warm with plain or whipped cream. 9 servings.

4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained

2 tbsp. water

¼ to ⅓ cup sugar (depending on tartness of fruit)

1¼ cups Bisquick

½ cup sugar

½ tsp. cinnamon

1 egg, beaten

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 about 25 min. until brown. Serve hot or cold with milk or cream. 6 to 8 servings.

½ cup Bisquick

¾ cup sugar

⅓ cup cocoa

1 cup cold water

2 cups milk

1 tsp. vanilla

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. 6 servings.

Velvet Crumb is a favorite right side up and a double favorite upside down.

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 (p. 12). Pour over fruit. Bake 35 to 40 min., 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.

Neat Trick: Dazzle the family with different designs on your upside-down cakes.

EASY COOKIES

CHOCOLATE CHIP COOKIES

All-time favorites for the cooky jar.

¼ cup soft butter

¾ cup brown sugar (packed)

1 egg

1½ cups Bisquick

½ cup chopped nuts

6-oz. pkg. semi-sweet chocolate pieces or one or two candy bars cut in small pieces

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 about 10 min. until light brown. Makes 3 doz.

CHOCOLATE DROP COOKIES

Use granulated sugar in place of brown, omit chocolate pieces, and blend in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake.

COCONUT ORANGE DROPS

Omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated orange rind. Do not overbake.

Nice as mother used to make—easier and quicker, too.

¼ cup butter

¾ cup sugar

1 egg

1⅓ Cups Bisquick

½ cup chopped nuts

1 cup cut-up dates

Heat oven to 350° (mod.). Mix thoroughly butter, sugar, egg. Stir in Bisquick, nuts, dates. Bake 25 min. in greased 8″ square pan. Cool about 1 hr. Cut in bars. Roll in confectioners’ sugar.

1-2-3 PEANUT BUTTER COOKIES

1 cup peanut butter

¼ cup shortening

1 cup granulated sugar or brown

sugar (packed)

½ cup boiling water

2 cups Bisquick

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 8 to 10 min. Makes about 6½ doz.

“PUDDING COOKIES”

¾ cup Bisquick

1 pkg. instant pudding mix

¼ cup cooking (salad) oil

1 egg

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 8 min. Makes 2½ to 3 doz.

BISQUICK-WHEATIES SQUARES

2 eggs, beaten

1¼ cups brown sugar (packed)

½ tsp. vanilla

1 cup Bisquick

½ cup chopped nuts

½ cup shredded coconut, if desired

1 cup Wheaties

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 30 to 35 min. Cut in 2″ squares while warm. Makes 16.

For Breakfast
PANCAKES & WAFFLES

PUFF PANCAKES

2 eggs

1 cup milk

2⅓ cups Bisquick

2 tbsp. sugar

¼ cup cooking (salad) oil or melted shortening

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. Makes 15 to 20.

PUFF WAFFLES

Follow recipe above—except bake in preheated waffle baker.

Neat Trick: Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.

WAFFLES WITH PINEAPPLE

Perfect match for smoked ham.

2 cups crushed pineapple (#2 can)

¼ cup brown sugar (packed)

2 tbsp. butter

Mix pineapple, sugar, butter. Bring to boil, then simmer 3 min. Add a little water if too thick. Spoon warm over crisp baked Waffles (p. 2).

BLUEBERRY PANCAKES OR WAFFLES

Topped with honey or hard sauce they double for dessert.

Make Pancakes or Waffles (p. 2)—except add 2 tbsp. sugar to the batter; then gently fold in 1 cup fresh, or drained frozen or canned blueberries. Dust with confectioners’ sugar.

How to be special to the children.

Make Pancake batter (p. 2). 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.

Lay short strips of bacon over grids of heated waffle iron. Close and bake about 1 min. Make Waffle batter (p. 2)—except omit shortening. Spoon batter over bacon. Bake.

Add ¾ to 1 cup finely chopped pecans to Pancake or Waffle batter (p. 2). Bake. Serve with syrup or ice cream.

Make Pancakes (p. 2). Roll a fried pork sausage link in each pancake. Top with

MAPLE GLAZE

1 cup maple or maple-flavored syrup

1 tbsp. butter

2 tbsp. cream

Mix and cook gently without stirring until slightly thickened (about 5 min.).

SPICY PANCAKES

Keep these in mind for dessert, too.

Add 1 tsp. cinnamon, ½ tsp. each allspice, cloves, and nutmeg to Pancake batter (p. 2). Bake. Serve with Spiced Cherry Sauce.

SPICED CHERRY SAUCE

¾ cup sugar

3 tbsp. cornstarch

¼ tsp. cinnamon

⅛ tsp. salt

1 cup chopped fresh cherries (or #2 can)

1 tbsp. strained lemon juice

1 cup juice from cherries or water

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).

Add 2 cups grated unpeeled apple, 1 tbsp. lemon juice, and 2 tbsp. sugar to Pancake batter (p. 2). Bake. Serve with syrup.

TROPICAL PANCAKES

Make Pancakes (p. 2). 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.

SOUR CREAM PANCAKES

Make Pancakes (p. 2)—except use 1 cup water and ⅔ cup sour cream in place of milk.

CORN MEAL PANCAKES OR WAFFLES

Make Pancakes or Waffles (p. 2)—except use ½ cup corn meal in place of ½ cup of the Bisquick.

HOT FROM THE OVEN

Like doughnuts but you twist them and bake them—the holes, too.

2 cups Bisquick

2 tbsp. sugar

1 tsp. nutmeg

⅛ tsp. cinnamon

⅔ cup cream or top milk or ½ cup milk

1 egg

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.

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 10 to 12 min., 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. Makes about 10.

SUGAR BUNS

Spoon above dough into greased muffin cups, filling each ½ full. Bake about 15 min. Dip in butter and sugar.

BUTTERSCOTCH-DATE-PECAN MUFFINS

(Pictured on cover.)

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 (p. 2). Spoon into prepared muffin cups. Bake.

BACON-CHEESE MUFFINS

Make Muffin batter (p. 2)—except fold in 2 tbsp. crisp, cooked diced bacon and ½ cup grated, sharp, yellow cheese. Bake.

PRUNE, APRICOT, OR PINEAPPLE COFFEE CAKE

Make Coffee Cake batter (p. 2)—except 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.

Make Coffee Cake batter (p. 2)—except add 1 cup mashed, fully ripe bananas in place of milk. Bake.

LEMON COFFEE CAKE

Make Coffee Cake batter (p. 2). Melt 1 tbsp. butter. Mix in ½ cup sugar and 1 tbsp. grated lemon rind. Sprinkle over batter. Bake 25 min.

COOKING FOR A CROWD

FOR 60 MEDIUM. Serves 30.

10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)

3⅓ cups milk

FOR 100 MEDIUM. Serves 50.

17 cups Bisquick

5⅔ cups milk

Follow directions for Biscuits (p. 3).

Neat Trick: In a hurry? Simply pat out biscuit dough on baking sheet. Cut in squares with sharp knife. Quick! No scraps!

FRUIT COBBLER

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 20 min.

PANCAKES

FOR 60 PANCAKES. Serves 15.

10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)

8⅓ cups milk

5 eggs

FOR 100 PANCAKES. Serves 25.

17 cups Bisquick

3 qt. + 2 cups milk

8 eggs

Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Follow baking directions on p. 2.

2⅔ cups Bisquick

1½ cups sugar

6 tbsp. soft shortening

2 eggs

1½ cups milk[2]

2 tsp. vanilla

Follow mixing directions on p. 12. Bake in 13x9½x2″ oblong baking pan 35 to 40 min. Cover with Broiled Topping while warm. Makes 24 2″ squares.

Broiled Topping: 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!

Outdoor Cooking
OVER THE FIRE

An age-old way to make hot biscuits.

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 (about 7 min.). Eat piping hot with butter, jam, or jelly.

STICK TWISTS

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 (about 5 min.). Slip off stick. Fill center with strip of cheese or cooked meat or spoon in jelly, jam, or honey. Eat piping hot.

CHEESE TOPPERS

Follow directions for Stick Biscuits—except secure a ¾″ cube of cheese on end of stick. Finish as directed. Also good with canned meat.

Big-size version Pancakes (p. 2). Fit them into out-door appetites with exciting flavors.

1. Follow suggestions for Apple or Corn Meal Pancakes (p. 21) or Blueberry Pancakes (p. 20).

2. Layer a stack of Flapjacks with jelly or jam, cut into quarters to serve 4.

3. Add 1 cup drained whole kernel or fresh corn to batter.

HUSH PUPPIES

An old-time favorite in the Deep South now brought up to date.

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. Makes 15 to 20.

DOG-IN-A-BISCUIT

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.

Neat Trick: 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.

BAKED IN THE OVEN

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 15 to 20 min. in hot oven.

Neat Trick: 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.

Make Muffin batter (p. 2)—except add ¾ cup corn meal and use only 1¼ cups Bisquick. Turn batter into sizzling hot pan. Bake about 15 min. in hot oven until brown and crusty.

BLUEBERRY TRAIL BISCUITS

Make Drop Biscuits (p. 17)—except add 1 cup blueberries and 2 tbsp. sugar to dough.

CAMPFIRE STEW WITH DUMPLINGS

Use canned or homemade stew. Make Dumplings (p. 2).

SWEET CINNAMON ROLLS

Make Biscuit dough (p. 3). Drop small spoonfuls into mixture of cinnamon and sugar. Roll to coat surface. Bake 8 to 10 min. in hot oven. Makes 24.

FRUIT DUMPLINGS

Heat no. 2 can canned berries or fruit (2½ cups) to boiling. Sweeten fruit, if necessary. Then make half recipe for Dumplings (p. 2) and cook on fruit.

NEIGHBORHOOD BARBECUE

Meat Turnovers
Baked Beans
Sliced Bermuda Onions, Tomatoes
Velvet Crumb Cake (p. 12)
Coffee

INDEX

*Basic Bakings 2-3

(Also on your Bisquick box)

Dinner 4-8

Company’s Coming 9-14

Lunch or Supper 15-19

Breakfast 20-22

Cooking for a Crowd 23

Outdoor Cooking 24-25

BREADS

Bacon Whirls 17

*Biscuits 3, 23

Bacon 17

Blueberry Trail 25

Broccoli 6

Buttermilk 4

Cheese 17

Dinner 4

Drop 17

Herb 4

Hot Pimiento Cheese 17

Stick 24

Breakfast Ring 10

Butter Sticks 4

Buttons and Bow Knots 22

Celery Crescents 17

Cheese Bread 4

Cheese Snacks 14

Cheese Toppers 24

Cinnamon Biscuit Balls 14

*Coffee Cake 2

Banana 22

Cherry-Raisin 11

Lemon 22

Orange 11

Prune, Apricot, or Pineapple 22

Streusel Ribbon 11

Corn Sticks 4

Crispy Corn Bread 25

Doughnuts 10

*Dumplings 2

Flavortops 14

French Toast 21

Hush Puppies 24

Jam Twists 11

London Buns 17

*Muffins 2

Bacon-Cheese 22

Butterscotch-Date-Pecan 22

Corn 4

Cranberry 4

Herb 4

Whuffins 17

Nut Bread 12

Banana 12

Fruit 12

Orange 12

*Pancakes 2, 23

Apple 21

Blueberry 20

Colonial Jelly Stack 10

Corn 24

Corn Meal 21

Flapjacks 24

Jelly 24

Onion 16

Pecan 20

Puff 20

Sausage Rolls with Maple Glaze 21

Silver Dollar 20

Sour Cream 21

Spicy 21

Swedish 10

Tropical 21

Pineapple Sticky Buns 12

Rolls

Butterscotch Pecan 11

Cinnamon 11

Quick Parkerhouse 4

Sweet Cinnamon Rolls 25

Stick Twists 24

Sugar Buns 22

*Waffles 2

Bacon 20

Blueberry 20

Brownie Nut 13

Corn Meal 21

Pecan 20

Puff 20

Waffle Club Rabbit 16

Waffle Supper Royal 16

Waffles with Pineapple 20

CAKES

Date Velvet Crumb Cake 9

Upside-down Cake 18

Velvet Crumb Cake 12, 23

Velvet Fudge Cake 13

COOKIES

Bisquick-Wheaties Squares 19

Chocolate Chip Cookies 19

Chocolate Drop Cookies 19

Coconut Orange Drops 19

Date Bars 19

1-2-3 Peanut Butter Cookies 19

“Pudding” Cookies 19

DESSERTS

Apple or Peach Crisp 18

Chocolate Pudding 18

Fruit Cobbler 23

Fruit Dumplings 25

Fruit Short Pie Cobbler 8

*Fruit Shortcake 3

Hot Fudge Pudding 8

Peach Pinwheels 8

Ranch Pudding 18

Short Pie 8

Strawberry Glacé 9

Sundae 8

MAIN DISHES

Baked Bacon or Sausage 23

Baked Hamburger or Sausage Sandwich 13

Baked Meat Sandwich 15

Batter Franks 13

Bisquick Noodles 7

Breaded Meat, Chicken or Fish 7

Campfire Stew with Dumplings 25

Chicken and Biscuits, Oven-crisp 6

Chicken Griddlecakes 16

Chicken Pie 6

Chicken Pot Pie 5

Double 5

Coating Fish or Meat 24

Corn and Shrimp Casserole 5

Crispy Fried Fish 6

Deviled Ham Turnovers 14

Dog-in-a-Biscuit 24

Fritters 7

Hamburger Roll-ups 15

Meat Pie 6

Meat Short Pies 15

Meat Turnovers 25

Mexican Dinner 7

Pizza Boats 13

Pizza Pie 14

Pork and Dumplings, Favorite 5

Roll-ups 15

Salmon Rabbit Pie 5

Sea Food Roll 15

Shortcakes

Asparagus 9

Ring-topped Chicken 9

Tomato 9

Shrimp, Batter Fried 7

Soufflés

Cheese 9

Chicken 9

Salmon 9

Tuna 9

Tuna Broccoli Casserole 6

SAUCES AND GRAVIES

Beef Crumble and Gravy 16

Cheese Sauce 16

Creamed Chicken 16

Spiced Cherry Sauce 21

White Sauce 16

MENUS

Dinner 4, 6

Favorite Lunch 17

Neighborhood Barbecue 25

Sunday Brunch 10

TV Supper 15