CHEESE SNACKS
Nippy tidbits to nibble on.
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.
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.
Serve them hot and tasty, sitting pretty on the salad plate.
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.
DEVILED HAM TURNOVERS
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.
ROLL-UPS
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.
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.
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.
Known in Italy as cavatzone, a treat by either name. (Pictured on inside of back cover.)
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.
Baked Meat Sandwich, Tossed Green Salad, Orange Sherbet.
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.
A good (and easy!) way to stir up excitement at lunch or supper. Betty Crocker
CHICKEN GRIDDLECAKES
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.
WHITE SAUCE
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.
Stir in 2 cups grated sharp cheese.
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.
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.
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.
WAFFLE SUPPER ROYAL
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.
Are you a Twosome? Most of the recipes in this book can be cut in half for 3 servings.
The biscuit’s the thing—so choose your flavor and make them in just minutes. Betty Crocker
Just this little touch makes lunch an event.
Make Biscuits (p. 3)—except mix ½ cup grated sharp yellow American cheese with the Bisquick.
Make Biscuits (p. 3)—except mix ⅓ cup drained crisply cooked bacon bits (about 4 strips) with the Bisquick.
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.
Neat Trick: How does your family like biscuits:
Crusty Sides? Place biscuits on baking sheet with spaces between.
Soft Sides? Place biscuits close together on baking sheet or in pan.
Heat oven to 450° (hot). Make Biscuit dough (p. 3). Drop with spoon on greased baking sheet. Bake 10 to 15 min.
Make richer Muffins (p. 2)—except fold 1½ cups Wheaties carefully into batter.
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.
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.
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.
Hot Vegetable Soup
Cheese Biscuits
Applesauce
1-2-3 Peanut Butter Cookies (p. 19)
Makes its own butterscotch sauce as it bakes.
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.
APPLE OR PEACH CRISP
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.
CHOCOLATE PUDDING
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.
UPSIDE-DOWN CAKE
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.
All-time favorites for the cooky jar.
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.
Use granulated sugar in place of brown, omit chocolate pieces, and blend in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake.
Omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated orange rind. Do not overbake.
DATE BARS
Nice as mother used to make—easier and quicker, too.
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.
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.
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.
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.
These are frankly fancy—for just good plain pancakes see p. 2. Betty Crocker
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.
Follow recipe above—except bake in preheated waffle baker.
Neat Trick: Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.
Perfect match for smoked ham.
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).
P.S. Griddle is right temperature for baking when a few drops of water sprinkled on it jump around.
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.
SILVER DOLLAR PANCAKES
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.
BACON WAFFLES
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.
PECAN PANCAKES AND WAFFLES
Add ¾ to 1 cup finely chopped pecans to Pancake or Waffle batter (p. 2). Bake. Serve with syrup or ice cream.
SAUSAGE ROLLS WITH MAPLE GLAZE
Make Pancakes (p. 2). Roll a fried pork sausage link in each pancake. Top with
Mix and cook gently without stirring until slightly thickened (about 5 min.).
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.
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).
APPLE PANCAKES
Add 2 cups grated unpeeled apple, 1 tbsp. lemon juice, and 2 tbsp. sugar to Pancake batter (p. 2). Bake. Serve with syrup.
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.
Make Pancakes (p. 2)—except use 1 cup water and ⅔ cup sour cream in place of milk.
Make Pancakes or Waffles (p. 2)—except use ½ cup corn meal in place of ½ cup of the Bisquick.
Neat Trick: To use up Leftover Pancake Batter:
French Toast: 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.
Meat Mates: Dip apple rings, pineapple slices, cooked baby carrots, or cooked parsnips in leftover batter. Sauté as above.
BUTTONS AND BOWKNOTS
Like doughnuts but you twist them and bake them—the holes, too.
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.
Spoon above dough into greased muffin cups, filling each ½ full. Bake about 15 min. Dip in butter and sugar.
(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.
Make Muffin batter (p. 2)—except fold in 2 tbsp. crisp, cooked diced bacon and ½ cup grated, sharp, yellow cheese. Bake.
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.
BANANA COFFEE CAKE
Make Coffee Cake batter (p. 2)—except add 1 cup mashed, fully ripe bananas in place of milk. Bake.
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.
Big things to do easily and quickly when you’re helping at church suppers, school banquets, club meetings, weddings, or summer camp. Betty Crocker
BISCUITS
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!
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.
Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Follow baking directions on p. 2.
VELVET CRUMB CAKE
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!
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 10 min., pork sausages 20 to 30 min., turning once.
Everybody’s cooking outdoors, and these ideas will work perfectly, whether you’re camping out or cooking in the backyard. Betty Crocker
STICK BISCUITS
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.
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.
Follow directions for Stick Biscuits—except secure a ¾″ cube of cheese on end of stick. Finish as directed. Also good with canned meat.
FLAPJACKS
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.
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.
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.
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!) Betty Crocker
MEAT TURNOVERS
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.
CRISPY CORN BREAD
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.
Make Drop Biscuits (p. 17)—except add 1 cup blueberries and 2 tbsp. sugar to dough.
Use canned or homemade stew. Make Dumplings (p. 2).
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.
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.
Meat Turnovers
Baked Beans
Sliced Bermuda Onions, Tomatoes
Velvet Crumb Cake (p. 12)
Coffee
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.
Only the recipes rated tops by homemakers are passed along to you. That’s why I know you’ll be happy with every one!
Betty Crocker