Betty Crocker’s
Bisquick
Cook Book
157 Recipes and Ideas
from Betty Crocker
of General Mills
© 1956 GEN. MILLS INC.
“You do so many nice special things for the family more often, because you start so far ahead with Bisquick!”
Betty Crocker of General Mills
These and other recipes are also on the Bisquick box.
PANCAKES
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. Makes about 18 4″ pancakes. For thinner pancakes use 2 cups milk.
MUFFINS
Heat oven to 400° (mod. hot). Blend together 2 tbsp. sugar, 1 egg, ¾ cup milk, 2 cups Bisquick. Then beat vigorously 30 seconds. For richer batter, add 2 tbsp. more sugar, 2 tbsp. melted shortening or salad oil. Fill 12 well greased muffin cups ⅔ full. Bake 15 min.
WAFFLES
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. Makes 2 large or 6 small.
COFFEE CAKE
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 20 to 25 min.
DUMPLINGS
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. Makes 10 to 12.
HOW TO MAKE GOOD BISCUITS
HEAT OVEN TO 450° (HOT)
Add ⅔ cup milk all at once to 2 cups Bisquick. Stir with fork into a soft dough.
Beat dough 15 strokes. It will be stiff and sticky.
Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking.
Knead gently 8 to 10 times to smooth up dough.
Roll ½″ thick. Biscuits double in size in baking. Dip cutter in Bisquick. Cut close together to save rerolling.
Bake on ungreased shiny baking sheet 10 to 15 min.; close together for soft sides, 1″ apart for crusty sides. Makes 12 2″ biscuits.
FRUIT SHORTCAKE
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.
What’s for Dinner?
HOT BREADS
How to be Famous at Home—serve tender fragrant hot breads with your dinner. Betty Crocker
DINNER BISCUITS
Just a bit richer.
Make Biscuits ([p. 3])—except add ¼ cup soft butter or shortening or 3 tbsp. salad oil to Bisquick before mixing.
HERB BISCUITS
Make Biscuits ([p. 3])—except mix ¼ tsp. nutmeg, ½ tsp. crumbled dry sage, 1¼ tsp. caraway seeds with Bisquick. Good with muffins, too.
CHEESE BREAD
Wonderful warm, sliced ½″ thick.
1 egg, beaten 1½ cups milk 3¾ cups Bisquick ¾ cup grated sharp cheese
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 1 hr. When serving cold, slice thin.
CRANBERRY MUFFINS
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 ([p. 2]). Bake.
BUTTERMILK BISCUITS
Make Biscuits ([p. 3])—except use ¾ cup buttermilk for liquid.
CORN STICKS OR MUFFINS
Heat oven to 450° (hot). Make Muffin batter ([p. 2])—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.
SO NICE TO COME HOME TO
Old-fashioned Beef Stew
Hot Biscuits ([p. 3])
(or any hot bread on this page)
Cabbage-Radish Slaw
Pineapple Upside-down Cake ([p. 18])
BUTTER STICKS
Different and delicious. (Pictured on [inside of back cover].) Make Biscuit dough ([p. 3]). 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.
Neat Trick: Make same as Butter Sticks—except cut in squares, triangles, rounds. Or use your cooky cutters and have fun.
QUICK PARKERHOUSE ROLLS
Look like rolls—taste like biscuits.
Make Biscuit dough ([p. 3]). Roll ¼″ thick. Cut with 2½″ cutter. Butter lightly and fold in half. Place close together in ungreased round layer pan or square pan. Bake 10 min.
MAIN DISHES
Big-hearted dishes ... bright and cheerful! Betty Crocker
CHICKEN POT PIE
¼ cup chicken fat or butter ¼ cup Bisquick 1½ tsp. salt ¼ tsp. pepper 2 cups chicken stock ⅔ cup cream 3 to 4 cups chicken (large pieces)
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 ([p. 6]). Bake 15 min. 4 to 6 servings.
DOUBLE CHICKEN POT PIE
Multiply the chicken flavor by adding 3 to 4 tbsp. chicken fat to Bisquick when making topping.
FAVORITE PORK AND DUMPLINGS
6 pork steaks or chops 1 med. onion, thinly sliced ¼ cup water
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 ([p. 2]). Drop dumplings on top of hot mixture. Cook. Thicken liquid with Bisquick for gravy. Season. 6 servings.
Color Note: Add ¼ cup chopped parsley or chives to dumplings.
SALMON RABBIT PIE
1-lb. can salmon, drained, boned, and flaked 1 cup cooked peas (8-oz. can), drained 2 tbsp. finely chopped green pepper 1 cup grated cheese (¼ lb.) ½ cup milk 2 tbsp. mayonnaise ⅓ cup milk 1 cup Bisquick
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. 6 servings.
CORN AND SHRIMP CASSEROLE
⅓ cup chopped green pepper 2 tbsp. finely chopped onion 2 tbsp. fat 2 tbsp. Bisquick 1 tsp. salt ¼ tsp. pepper 2 cups cream-style corn (no. 303 can) 1 egg, slightly beaten 1½ cups cleaned raw or cooked shrimp
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 ([p. 6]). Bake 15 min. 4 to 6 servings.
SUNDAY DINNER ON SATURDAY NIGHT
Oven-Crisp Chicken and Biscuits
Broccoli with Lemon Butter
Tomato-Cucumber Salad
Strawberry Glacé Short Pie ([p. 9])
Coffee
OVEN-CRISP CHICKEN AND BISCUITS
Biscuits and chicken baked together.
1 cup Bisquick 2 tsp. each salt and paprika ¼ tsp. pepper ½ cup shortening (half butter) 1 cut-up frying chicken
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 45 min.
Make Biscuits ([p. 3]). Turn chicken and push to one side in pan; set biscuits in single layer on other side. Bake another 15 min., or until biscuits are lightly browned and chicken tender. 4 servings.
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.
TUNA BROCCOLI CASSEROLE
Broccoli right in your biscuits!
1 pkg. frozen broccoli 7-oz. can tuna, drained and broken 10½-oz. can cream of mushroom soup ½ cup milk dash salt
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 15 min. 6 servings.
BROCCOLI BISCUITS
Make Biscuits ([p. 3])—except stir ¼ cup cooked broccoli buds into Bisquick before adding milk.
CRISPY FRIED FISH
You never tasted fish so crisp and good. It’s the Bisquick that does it. (Pictured on [cover].)
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. 6 servings.
CHICKEN OR MEAT PIE
Heat oven to 450° (hot). Make Biscuit dough ([p. 3]). 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 about 15 min.
FRITTERS
To go with fried chicken ... as prepared by southern cooks. And try the fruit fritters for dessert. (Pictured on [inside of back cover].)
2 cups Bisquick ⅔ cup milk 1 egg 2 cups fruit or cooked vegetables (such as corn kernels, cut-up pineapple, peaches, etc.), drained
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. Makes about 2 doz.
BISQUICK NOODLES
A new easier way to make real homemade noodles.
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. 4 to 6 servings.
Breading meat, chicken, sea food, or fish.
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.
MEXICAN DINNER
Perfect corn bread batter, and so easy now.
1 cup chopped onion 2 tbsp. fat 1 lb. ground beef 1 tsp. salt ½ tsp. chili powder 1 tbsp. Worcestershire sauce 10½-oz. can tomato soup 1 cup water
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 20 min. 6 to 8 servings.
Corn Bread Batter: Mix well with fork ¾ cup Bisquick, ¾ cup corn meal, ½ tsp. salt, 1 egg, ¾ cup milk.
BATTER FRIED SHRIMP
(Pictured on [inside of back cover].)
1 egg, slightly beaten ¼ cup water ½ cup Bisquick ¼ tsp. salt, if desired 12-oz. box frozen shrimp (about 17) or fresh shrimp
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.
What’s for Dinner?
DESSERTS
Glamorous desserts to do easily! Find more under “Company’s Coming” and “For Lunch or Supper.” Betty Crocker
SUNDAE SHORT PIE
Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit.
[SHORT PIE]
1 cup Bisquick ¼ cup soft butter (½ stick) 3 tbsp. boiling water
Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat 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 8 to 10 min.
PEACH PINWHEELS
2 tbsp. Bisquick 1 cup sugar ½ tsp. cinnamon 1 cup water 1 tbsp. lemon juice 4 cups sliced fresh peaches
Heat oven to 425° (hot). Mix all together. Pour into 11½x7½x1½″ oblong baking dish. Top with Pinwheels. (See recipe below.) Bake 25 min. Serve warm with cream. 8 to 10 servings.
PINWHEELS
Make ½ recipe Fruit Shortcake dough ([p. 3]). 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.
FRUIT SHORT PIE COBBLER
2 tbsp. Bisquick 1 cup sugar ½ tsp. cinnamon 1 cup water 1 tbsp. lemon juice 4 cups fresh blueberries, peaches, or cherries
Heat oven to 425° (hot). Mix ingredients. Pour into 11½x7½x1½″ oblong baking dish. Make Short Pie dough [above]. Divide in 8 parts. Pat into 3½″ squares to cover fruit mixture. Bake 25 min. Serve warm with cream.
HOT FUDGE PUDDING
The chocolate sauce you love bakes on the bottom. (Pictured on [inside of back cover].)
1½ cups Bisquick ½ cup sugar ½ to 1 cup chopped nuts ½ cup milk ½ cup brown sugar (packed) 1½ cups boiling water 6-oz. pkg. semi-sweet chocolate pieces
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 40 to 45 min. 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. 6 to 8 servings.
Company’s coming
Luncheon for the girls
CHEESE SOUFFLÉ
Stands up and stays up as hundreds of homemakers have discovered! (Pictured on [inside of back cover].)
¼ cup Bisquick ½ tsp. dry mustard 1 cup milk 1 cup grated cheese 3 eggs, separated ¼ tsp. cream of tartar
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, 50 to 60 min. or until silver knife inserted near center comes out clean. 4 to 6 servings.
SALMON, TUNA, OR CHICKEN SOUFFLÉ
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.
ASPARAGUS SHORTCAKE
Make 6 individual shortcakes (see directions for Fruit Shortcake, [p. 3]). Split, butter, and put together with asparagus spears. Pour hot Cheese Sauce ([p. 16]) over top. Garnish with crisp bacon strip or sprig of parsley. 6 servings.
When Tomatoes are Ripe: Substitute a slice of fresh tomato for the asparagus.
STRAWBERRY GLACÉ SHORT PIE
An elegant filling for a glamorous crust. (Pictured on [cover].)
1 qt. strawberries 1 cup water 1 cup sugar 3 tbsp. cornstarch
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 ([p. 8]). Cover with glaze. Refrigerate until firm ... about 2 hr. Top with whipped cream or ice cream.
RING-TOPPED CHICKEN SHORTCAKES
Heat oven to 450° (hot). Make Biscuit dough ([p. 3]). 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 10 to 15 min. Butter plain rounds and cover with Creamed Chicken ([p. 16]). Set biscuit rings on top and drop spoonful of red jelly into each hole. Garnish with parsley. 8 servings.
DATE VELVET CRUMB CAKE
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 ([p. 12]). Add ¾ cup date mixture to batter and beat ½ min. Pour into pan. Bake 35 min. Cool slightly; spread with remaining date mixture. Top with chopped nuts.
For brunch or kaffee klatch
You wrote us your ideas, we developed the recipes, and hundreds of homemakers helped us test them! Betty Crocker
DOUGHNUTS
Light, tender doughnuts made with Bisquick!
2 cups Bisquick ¼ cup sugar ⅓ cup milk 1 tsp. vanilla 1 egg ¼ tsp. each cinnamon and nutmeg, if desired
Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. Makes about 12 doughnuts.
SWEDISH PANCAKES
“Old country” flavor without old-time fussing.
1¼ cups Bisquick 2 cups milk 3 eggs ¼ cup butter, melted
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. Makes about 15.
BREAKFAST RING
Heat oven to 400° (mod. hot). Shape Biscuit dough ([p. 3]) 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 25 to 30 min. Take from pan while warm.
COLONIAL JELLY STACK
Make Pancake batter ([p. 2]). 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. 6 servings.
Neat Trick: To keep pancakes hot until all are baked, place between folds of towel in warm oven.
SUNDAY BRUNCH
Fruit Compote
Colonial Jelly Stack
Broiled ham, bacon, or sausages
Coffee
A clever twist of your biscuit dough, a dab of something sweet, you’ve baked warm, breakfasty treats like these. Betty Crocker
STREUSEL RIBBON COFFEE CAKE
Heat oven to 400° (mod. hot). Make Coffee Cake batter ([p. 2]). 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 20 to 25 min.
Streusel Topping: Mix ½ cup brown sugar (packed), 2 tsp. cinnamon, 2 tbsp. Bisquick, 2 tbsp. melted butter, ½ cup chopped nuts.
JAM TWISTS
(Pictured on [inside of back cover].)
1 egg ½ cup cream or ⅓ cup milk 2 cups Bisquick 2 tbsp. sugar ⅓ cup thick jam or preserves
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 10 to 12 min. Dust tops with confectioners’ sugar. Remove immediately. Makes 15.
CHERRY-RAISIN COFFEE CAKE
(Pictured on [cover].)
Make Coffee Cake batter ([p. 2]). 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 20 to 25 min. When still warm, frost with icing made from confectioners’ sugar and milk. Serve warm.
ORANGE COFFEE CAKE
Make Coffee Cake ([p. 2])—except add ¾ cup orange juice in place of milk. Before baking, top with
Orange Caramel Topping: Mix ¼ cup chopped nuts, ½ cup brown sugar (packed), 1 tsp. cinnamon, 2 tbsp. softened butter, and 1 tbsp. grated orange rind.
CINNAMON ROLLS
Heat oven to 425° (hot). Make Fruit Shortcake dough ([p. 3]). 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 15 min. Makes about 16 rolls.
BUTTERSCOTCH PECAN ROLLS
(Pictured on [cover].)
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.
Afternoon Refreshments
NUT BREAD
Nicest thing you can do for tea sandwiches.
½ cup sugar 1 egg 1¼ cups milk 3 cups Bisquick 1½ cups chopped nuts
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 45 to 50 min., until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing.
FRUIT NUT BREAD
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 55 to 60 min. (Apricot Nut Bread pictured on [cover].)
BANANA NUT BREAD
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).
ORANGE NUT BREAD
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 50 to 55 min.
Neat Trick: For dainty rounds, divide batter among 5 soup cans or 3 #303 cans, filling only half full. Bake 40 to 50 min.
VELVET CRUMB CAKE
1⅓ cups Bisquick ¾ cup sugar 3 tbsp. soft shortening 1 egg ¾ cup milk[1] 1 tsp. vanilla
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 35 to 40 min. Cover with Broiled Topping while warm.
Broiled Topping: 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.
[1]In altitudes over 3,500 feet, add 2 tbsp. more milk. Bake at 375° (quick mod.) 25 to 30 min.
PINEAPPLE STICKY BUNS
Perfect when the girls drop in to chat and sip.
¾ cup drained crushed pineapple ½ cup soft butter ½ cup brown sugar (packed) 1 tsp. cinnamon
Heat oven to 425° (hot). Mix ingredients and divide among 12 large greased muffin cups. Make Fruit Shortcake dough ([p. 3]). Spoon over pineapple mixture. Bake 15 to 20 min. Invert on tray or rack immediately to prevent sticking to pans.
Party Snacks
BATTER FRANKS
Just what teen-agers ask for—the tastiest, the heartiest, “the most.”
1 egg ½ cup milk 1 cup Bisquick 2 tbsp. yellow corn meal ¼ tsp. paprika ½ tsp. dry mustard ⅛ tsp. cayenne 1 lb. frankfurters (8 to 10)
Heat deep fat to 375°. Blend egg and milk. Stir in dry ingredients. Dip frankfurters into batter. Fry until brown, 2 to 3 min.
Neat Trick: Push wooden skewer into end of Batter Frank for eating with fingers.
BAKED HAMBURGER OR SAUSAGE
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 ([p. 3])—except 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 about 15 min. Serve hot as a finger food or with tomato sauce. 6 servings.
VELVET FUDGE CAKE
Gooey and rich with frosting baked in the middle.
Make Velvet Crumb Cake ([p. 12])—except 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.
Topping: Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.
PIZZA BOATS
Heat oven to 400° (mod. hot). Make Fruit Shortcake dough ([p. 3]). 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 15 to 20 min.
BROWNIE NUT WAFFLES
Make Waffles ([p. 2])—except 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.
PIZZA PIE
Amaze your guests with an Italian dish as real as if you’d ordered it from Italy. (Pictured on [cover].)
2 cups Bisquick ½ cup water ½ cup grated Parmesan cheese 1½ to 2 cups well drained cooked tomatoes or 1 small can tomato sauce ½ lb. nippy cheese, cut in small pieces one or two 2-oz. cans anchovies, chopped, or 1 can sardines, flaked, or 1 cup chopped salami pepper 2 tbsp. cooking (salad) oil ½ med. onion, grated
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 20 to 25 min. Serve in wedges.
CHEESE SNACKS
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.
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.
MAIN DISHES
For Lunch or Supper
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.
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
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
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.