  Big-hearted dishes ... bright and cheerful! Betty Crocker CHICKEN POT PIE
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 PIEMultiply the chicken flavor by adding 3 to 4 tbsp. chicken fat to Bisquick when making topping. FAVORITE PORK AND DUMPLINGS
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
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, ? cup milk, Bisquick with fork. Drop with spoon on salmon mixture. Bake 10 to 15 min., until browned. 6 servings. CORN AND SHRIMP CASSEROLE
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 NIGHTOven-Crisp Chicken and Biscuits OVEN-CRISP CHICKEN AND BISCUITS Biscuits and chicken baked together.
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 CASSEROLEBroccoli right in your biscuits!
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 BISCUITSMake Biscuits (p. 3)—except stir ¼ cup cooked broccoli buds into Bisquick before adding milk. CRISPY FRIED FISHYou 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 PIEHeat 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.)
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 NOODLESA 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.
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.)
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. |
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