  Meat and Vegetable Pie Meat and Vegetable Pie
Roll meat in mixture of Bisquick, salt, pepper, and paprika. Brown meat thoroughly on all sides in a little hot fat. Add tomatoes, onions, carrots, and garlic; sautÉ until onions are transparent. Add enough water to cover meat and vegetables. Cover tightly and cook over low heat until meat is tender, 1½ to 2 hr. Add Worcestershire sauce, salt, and pepper. Heat oven to 425° (hot). Pour stew in 1½-qt. baking dish and cover with ½ recipe for Biscuits (recipe page 3). Bake about 12 min. until biscuits are a golden brown. 2 to 3 servings. Chicken Pot Pie
Heat oven to 450° (hot). Heat chicken fat. Blend in Bisquick, salt, pepper. Remove from heat. Stir in chicken stock, cream, chicken. Cook over low heat until thickened (about 5 min.). Pour hot filling into baking dish, 11½×7½×1½. Cover with Richer Biscuit dough (recipe page 3) rolled out to fit top of baking dish. Cut 2 or 3 slits in center. Bake about 15 min. 4 to 6 servings. Note: If desired, use chicken fat for shortening in Biscuit recipe. Deep-Dish Salmon-Cheese Pie
Heat oven to 450° (hot). SautÉ onion in butter. Remove from heat. Blend in Bisquick. Slowly stir in milk. Bring to boil over low heat, stirring constantly. Boil 1 min. Stir in rest of ingredients. Turn hot mixture into greased 1½-qt. baking dish and heat in oven until mixture bubbles. Make ½ Biscuit dough (recipe page 3). Pat or roll out to fit top of baking dish. Place on hot mixture. Cut 2 or 3 slits in center. Bake about 15 min. or until topping is brown. 4 to 6 servings. Tuna Pinwheel Roll
Heat oven to 375° (quick mod.). Mix all ingredients except set aside 2 tbsp. of egg. Make Biscuit dough (recipe page 3). Roll into a rectangle, 15×10. Spread with tuna filling. Roll like jelly roll, starting with wide side. Place on well greased baking sheet in ring shape, with seam side down. Pinch ends together. Slice 12 even slices almost to the center edge, leaving about 1. Turn each piece on its side to show filling. Brush all over with remaining egg. Bake 25 to 30 min. Serve with Bleu Cheese Sauce: ½ cup Bleu cheese, crumbled, in 2 cups medium white sauce. 4 to 6 servings. Meat TurnoversTurnovers Heat oven to 450° (hot). Make Richer Biscuit dough (recipe page 3). Roll into rectangle, 18×10. Cut in 8 pieces, 5×4½. Place slice of cooked or canned meat on half of square. Spread with 1 tbsp. chili sauce or pickle relish. Fold dough over meat and seal edges with fork. Slit top. Bake about 15 min. on greased baking sheet. 4 to 8 servings. Baked Meat SandwichBaked meat sandwich
Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool. Mix in rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (recipe page 3). Mix well with fork. Spread half of dough in well greased square pan, 8×8×2. Spread meat mixture over dough. Spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk to give crusty glaze. Bake 25 to 30 min. Cut in slices about ½ thick and serve hot or cold. Saucy Pigs in BlanketsHeat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3). Roll into circle ? thick. Cut circle into 8 equal wedges. Spread each wedge with 1 tbsp. well drained sauerkraut. Roll a frankfurter in each wedge, starting at wide end and seal well by pinching tip into roll. Sprinkle rolls with poppy seeds. Place on baking sheet. Bake about 15 min. Serve immediately with hot tomato sauce and additional sauerkraut on the side. Makes 8. Main Dish Shortcakes(Use Richer Biscuit dough—page 3) • Plain Individual Shortcakes Roll dough about ¾ thick, and cut with 3 round cutter. Bake. Split and serve with desired filling. • Plain Large Shortcake Pat out ½ of dough in round or square 8 pan, dot with butter. Pat out rest of dough and place on top. Bake. Split and serve with desired filling. • Large Shortcake in Ring Spread dough in well greased 8 or 9 ring mold. Bake. Turn out on large platter. Fill center with desired filling. • Creamed Meat or Sea Food Add to medium white sauce cut-up cooked chicken, turkey, veal, pork, ham, tuna, salmon, shrimp, crabmeat, or lobster. • Meat or Sea Food À la King To creamed meat or sea food, add sautÉed mushrooms, sliced hard-cooked eggs, chopped pimientos, etc. • Curried Meat or Sea Food Add a little curry powder when making white sauce for creamed meat or sea food. Delicious with chicken, lamb, veal, shrimp. With it, offer several relishes, such as chopped salted peanuts, ground fresh coconut, chutney, sweet pickled onions, hard-cooked egg put through a sieve, chopped pickle, and chopped crisp bacon. Oven-Crisp Chicken and Biscuits
Heat oven to 425° (hot). Mix first four ingredients in paper bag. Place shortening in oblong pan, 13×9½×2 and set in oven to melt. Shake chicken in bag to coat thoroughly. Place chicken, skin-side-down, in single layer in hot shortening. Bake 45 min.; then turn. Meanwhile, make Rolled Biscuit dough (recipe page 3). Roll dough ¼ thick and cut into biscuits. Push chicken to one side in pan; place biscuits in single layer on other side. Bake another 15 min., or until biscuits are lightly browned and chicken tender. Place chicken and biscuits on serving platter. For gravy, add 2 tbsp. Bisquick (saved from dredgings) to drippings in pan. Bring to boil. Add 1½ cups hot water. Boil 1 min. 4 servings. Asparagus Shortcake with Cheese SauceHeat oven to 450° (hot). Make Biscuit dough (recipe page 3). Roll out ¼ thick. Cut into 4 or 5 rounds. Bake about 10 min. Split. Serve sandwich-fashion with about 5 spears of freshly cooked asparagus between biscuit halves. Make Cheese Sauce by heating 1½ cups medium white sauce, 2 cups grated sharp cheese (½ lb.), ¼ tsp. dry mustard, and few grains thyme over hot water until cheese melts. Pour over top. Garnish with sprig of parsley. 4 to 5 servings. |
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