Chapter 2
Section 2 of 133 Quicker Ways to Homemade with Bisquick. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Betty B.
133 Quicker Ways to Homemade with Bisquick by Betty Crocker. Main Dishes with Biscuit Topping Meat and Vegetable Pie 1 lb. stewing beef, cubed ½ cup bisquick ½ tsp. salt ¼ tsp. pepper ¼ tsp. paprika, if desired
½ medium tomato, chopped ½ cup canned tomatoes 1-2 small onions, chopped 2 large carrots, sliced 1 small clove garlic, cut up ¼ tsp. Worcestershire sauce, salt and pepper 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. Saute until onions are transparent. Add enough water to cover meat and vegetables. Cover tightly and cook over low heat until meat is tender, 1 ½ to 2 hours. Add Worcestershire sauce, salt and pepper. Heat oven to 425 degrees hot. Pour stew and a 1 ½ quart baking dish and cover with ½ recipe for biscuits. Bake about 12 minutes until biscuits are golden brown.
2-3 servings. Chicken Pot Pie ¼ cup chicken fat or butter ¼ cup bisquick 1 ½ tsp. salt ¼ tsp. pepper 2 cups chicken stock, saved from stewing chicken ¾ cup cream 3-4 cups chicken, cut in large pieces
Heat oven to 450 degrees hot. Heat chicken fat. Blend in bisquick, salt, pepper. Remove from heat. Stir in chicken stock, cream, chicken. Cook over low heat until thicken, about 5 minutes. Pour hot filling into baking dish, 11 ½ x 7 ½ x 1 ½. Cover with richer biscuit dough. Roll out to fit top of baking dish. Cut 2 or 3 slits
in center. Bake about 15 minutes, 4-6 servings. Note, if desired, use chicken fat for shortening in biscuit recipe. Deep Dish Salmon Cheese Pie ¼ cup salmon, 1 tbsp. chopped onion, 2 tbsp. butter or other ¼ cup bisquick 1 ½ cups milk, 1 cup grated sharp cheddar cheese, 1 pound canned salmon, drained and broken into large pieces, 1 tsp. salt, few
grains pepper. Heat oven to 450 degrees hot. Saute onion in butter. Remove from heat. Blend in bisquick. Slowly stir in milk. Bring to boil over low heat, stirring constantly. Boil 1 minute. Stir and rest of ingredients. Turn hot mixture into greased 1 ½ quart baking dish and heat in oven until mixture bubbles.
Make ½ biscuit dough. Pat or roll out to fit top of baking dish. Place on hot mixture. Cut 2 or 3 slits in center. Bake about 15 minutes or until topping is brown, 4-6 servings. Tuna Pinwheel Roll 2 7-oz cans tuna with 2 tbsp. oil, ½ cup chopped onion, ½ cup grated sharp cheese, ¼ cup chopped parsley, 1 tsp. celery salt, ½ tsp. salt, ¼ tsp. pepper, 1 egg slightly beaten.
Heat oven to 375 degrees, quick, moderate. Mix all ingredients except set aside 2 tbsp. egg. Make biscuit dough. Roll into a rectangle 15 by 10 inches. 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 inch. Turn each piece on its side to show filling. Brush all over with remaining egg. Bake 25 to 30 minutes. Serve with blue cheese sauce, ½ cup blue cheese crumble and 2 cups medium white sauce, 4-6 servings. Meat Turnovers Heat oven to 450 degrees hot. Make richer biscuit dough. Roll into rectangle 18 by 10
inches. Cut in 8 pieces, 5 by 4 ½ inches. Place slice of cooked or canned meat on ½ square. Spread with 1 tbsp. chili sauce or pickle relish. Fold dough over meat and seal edges with fork. Slit top. Bake about 15 minutes on greased baking sheet, 4-8 servings. Baked Meat Sandwich ¼ pound 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, 1 ½ tsp. salt, 2 tbsp. minced parsley. Heat oven to 400 degrees, moderate hot. Cook pork and onion over low heat until no longer pink. Do not brown. Stir with fork to break up as it cooks. Mix in rest of ingredients. Add ¼ cup mayonnaise to biscuit dough. Mix well with fork. Spread half of dough in well-greased square pan, 8 by 8 by 2 inches. 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 minutes. Cut in slices about ½ inch thick and serve hot or cold. Saucy Pigs in Blankets Heat oven to 450 degrees, hot. Make rolled biscuit dough. Roll into circle 1-8 inch 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 minutes. Serve immediately with hot tomato sauce and additional sauerkraut on the side. Makes 8. Main Dish Shortcakes Use richer biscuit dough. Plain individual shortcakes. Roll dough about ¾ inch thick and cut with 3-inch round cutter. Bake, split and serve with desired filling.
Plain large shortcake. Pat out ½ of dough in round or square 8-inch 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-inch ring mold. Bake, turn out on large platter. Fill center with desired filling. Creamed meat or seafood. Add to medium-white sauce cut up cooked chicken, turkey, veal, pork, ham, tuna, salmon, shrimp, crab meat
or lobster. Meat or seafood a la king. To creamed meat or seafood, add sauteed mushrooms, sliced hard-cooked eggs, chopped pimentos, etc. Curry meat or seafood. Add a little curry powder when making white sauce for creamed meat or seafood. 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. 1 cup Bisquick, 2 teaspoons salt, ¼ teaspoon pepper, 2 teaspoons paprika, ½ cup shortening, ½ butter. 1 cut up prime chicken. Heat oven to 425 degrees, hot. Mix first 4 ingredients in paper bag. Place shortening in oblong pan, 13 by 9 ½ by 2 inches 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 minutes, then turn. Meanwhile, make rolled biscuit dough. Roll dough ¼ inch thick and cut into biscuits. Push chicken to one side in pan. Place biscuits in single layer on other side. Bake another 15 minutes or until biscuits are lightly browned and chicken is tender. Place chicken and biscuits on serving platter. For gravy, add 2 tablespoons Bisquick, saved from dredging, to drippings in pan. Bring to boil. Add 1 ½ cups hot water. Boil
1 minute, 4 servings. Asparagus shortcake with cheese sauce. Heat oven to 450 degrees, hot. Make biscuit dough. Roll out ¼ inch thick. Cut into 4 or 5 inch rounds. Bake about 10 minutes. Split. Serve sandwich fashion with about 5 spears of freshly cooked asparagus between biscuit halves. Make cheese sauce by heating 1 ½ cups medium white sauce, 2 cups grated sharp cheese, 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. End of section 2.
