Recipe: Collection - Recipes (90!) Using Quick Biscuit Mix - Part 2 (LONG)

IMPOSSIBLE VEGETABLE PIE
From: SueA, CA
Makes 6 servings

2 cups chopped fresh broccoli or sliced fresh cauliflowerets*
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded Cheddar cheese (about 4 ounces)
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Lightly grease pie plate, 10 x 1/2 inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

* I package ( 10 ounces) frozen chopped broccoli or cauliflower, thawed and drained, can be substituted for the fresh broccoli or cauliflower. Do not cook.

High Altitude Directions (3500 to 6500 feet): Cook fresh broccoli or cauliflower about 7 minutes.

---

IMPOSSIBLE SEAFOOD PIE
From: SueA, CA
Makes 6 to 8 servings

1 package (6 ounces) frozen crabmeat or shrimp, thawed and drained*
1 cup shredded process sharp American cheese (about 4 ounces)
1 package (3 ounces) cream cheese, cut into about 1/4-inch cubes
1/4 cup thinly sliced green onions
2 cups milk
1 cup Bisquick baking mix
4 eggs
3/4 teaspoon salt
Dash of nutmeg

Heat oven to 400 degrees F. Lightly grease pie plate, 10 x l 1/2 inches.

Mix crabmeat, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

*1 can (6 ounces) crabmeat or 1 can (4 1/2-ounces) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat or shrimp.

Impossible Tuna Pie:
Substitute 1 can (6/2 ounces) tuna, drained, for the crabmeat.

High Altitude Directions (3500 to 6500 feet): Bake 45 to 50 minutes.

---

Zucchini Fritters
Source: The Andersons' Food Garden
Make 8 to 10 fritters

5 tbsp Bisquick
1/2 cup parmesan cheese
1/4 tsp salt
1/8 tsp pepper
2 eggs, beaten
2 tbsp butter
2 cups zucchini, grated

Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini.

---

Impossible Chicken Tamale Pie
From: SueA, CA
Makes 6 to 8 servings

1 1/2 cups cut-up cooked chicken
1 cup frozen corn, thawed and drained
1 envelope taco seasoning pie
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Cheddar or Monterey Jack cheese (about 4 ounces)
1 1/4 cups milk
3/4 cup Bisquick baking mix
3 eggs
Dairy sour cream
Shredded lettuce

Heat oven to 400 degrees. Grease pie plate, 10x1 1/2-inches. Mix chicken, corn and seasoning mix; spread in plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender or high or 1 minute with hand beater. Pour into plate. Bake until knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Cool 5 minutes. Serve with sour cream and lettuce.

High Altitude Directions (3500 to 6500 feet); Bake until knife inserted in
center comes out clean, about 35 minutes.

---

IMPOSSIBLE QUESADILLA PIE

2 (4 oz.) canned green chilies,
chopped & drained
4 c. shredded cheddar cheese
2 c. milk
4 c. baking mix
4 eggs

Preheat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired.

---

SALMON IMPOSSIBLE PIE

1/4 cup green onions, chopped
1 sm. can salmon
1 c. sharp (grated) cheddar cheese
1 (3 oz.) pkg. cream cheese, in sm. pieces
1 (2 oz.) jar pimiento
2 cups milk
4 eggs
1 cup Bisquick
Salt & pepper to taste
Dash of nutmeg

Put above ingredients in a greased 10" pie pan. In blender blend the following for 15 seconds: Pour over ingredients in pie pan. Bake 400 degrees for 35 to 40 minutes or until knife comes out clean when tested.

---

LEMON CUSTARD IMPOSSIBLE PIE (quantity recipe)
Serves 45 to 50

24 eggs
4 1/2 cups sugar
9 cups milk
3/4 cup melted butter
3 cups Bisquick
3 cups lemon juice (not concentrate)
1 cup grated lemon peel

Mix all ingredients together in mixer. Beat 3 minutes on low to medium. Pour into pan. Let stand 5 minutes. Bake 40-45 minutes at 350 degrees.

---

Impossible Brunch Pie
From: SueA, CA
Makes 6 to 8 servings

1 package (10 ounces} frozen chopped broccoli or chopped spinach or1 package
(8 ounces} frozen asparagus spears, cooked and drained
1 cup dairy sour cream
1 cup creamed cottage cheese
1/2 cup Bisquick baking mix
1/2 cup margarine or butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 cup grated Parmesan cheese

Heat oven to 350 Lightly grease pie plate, 9x1 1/2 inches. Spread broccoli in pie plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour over broccoli. Arrange tomato slices on top. Sprinkle with Parmesan cheese. Bake until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes Let stand 5 minutes before cutting. Refrigerate any remaining pie

High Altitude Directions (3500 to 6500 feet): Use pie plate, 1O x l 1/2
inches

---

SueA, CA (9:52:53 pm) : Impossible Cheeseburger Pie

1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
3 eggs
3/4 cup Bisquick baking mix
2 tomatoes, sliced
1 cup shredded cheddar or process American cheese (4 ounces)

Heat oven to 400 degrees F. Grease pie plate, 10x1 1/2 inches, or square baking dish, 8x8x2 inches, or six (10 ounce) custard cups.

Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate.

Beat milk, eggs, and baking mix 15 seconds in blender on high speed, or 1 minute with wire whisk or hand beater or until smooth. Pour into pie plate.

Bake 30 minutes. Top with tomatoes; sprinkle with cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

1/2 RECIPE:
Use 1 quart square or round casserole. Decrease eggs to 2 and baking mix to 1/2 cup Divide remaining ingredient amounts in half. Decrease beat time to 10 seconds in blender or 30 seconds with wire whisk or hand beater.

HIGH ALTITUDE:
Increase first bake to 30 minutes. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 quart square.

---

Annie, TX (9:53:35 pm) : Try this Spinach Quiche- really good!
1 box chopped spinach or broccoli
1/2 onion, chopped
1/2 c. bell pepper, chopped
1 c. cheese
3/4 c. Bisquick
3 eggs
1/2 t. salt
1/4 t. pepper
Put first 4 ingredients in bottom of pie plate sprayed with Pam. Mix rest
with mixer to pour over other ingredients. Bake 400 degrees for 35 min.

---

Velma TN (9:53:41 pm) : IMPOSSIBLE TURKEY 'N STUFFING PIE
Categories: Poultry, Pies
Yield: 6 servings
2 c Turkey; cooked & cut up
1 c Celery; chopped
1/2 c Onion; finely chopped
1/2 ts Salt
3/4 ts Sage; ground or 1 tsp dried
1/2 ts Poultry seasoning
1/8 ts Pepper
1 1/4 c Milk
3 Eggs
1 c Bisquick or baking mix
Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion
and seasonings in plate. Beat remaining ingredients 15 seconds in blender
or 1 minute with hand beater. pour into plate. Bake till knife inserted
comes out clean, 25 to 30 minutes. Cool 5 minutes.

---

SueA, CA (9:54:27 pm) : Impossible Lasagne Pie
1/2 cup creamed cottage cheese
1 pound shredded mozzarella cheese
1/2 teaspoons salt
1/2 teaspoon dried oregano
1 can (6oz) tomato paste
1 cup milk
2 eggs
1/2 cup Bisquick Original baking mix
Heat oven to 400 degrees F. Grease 9 inch pie plate. Spread cottage cheese
in plate. Cook ground beef until brown; drain. Stir in 1/2 cup of the
mozzarella cheese, the salt, oregano and tomato paste; spoon evenly over
cottage cheese.
Stir milk, eggs and baking mix with fork until blended. Pour into plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean.
Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted.
8 servings.
High Altitude Heat oven to 425 degrees. Decrease milk to 3/4 cup. Increase
first bake time to 35 to 40 minutes.

---

SueA, CA (9:56:28 pm) : Bayonet Bread
Make Biscuit Dough:
1/3 cup milk
2 cups Bisquick
Mix together with fork to form a soft dough. Dip
your hands in Bisquick and pick up a small piece of
dough. Roll between the palms of your hand to shape a
ribbon about 5 inches long and the width of your little
finger. Heat a peeled green stick over the fire. Wind
a ribbon of dough spirally around the stick, pinching
tightly at each end to hold onto the stick. Toast
over hot coals, turning to bake evenly. With a
good bed of coals the bread will bake in just a few
minutes and slip easily off the stick.

---

Velma TN (9:57:20 pm) : Here is a recipe for making your own basic mix--like
Bisquick.
Almost Impossible Basic Baking Mix
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tablespoon Sugar
1 tablespoon Double-acting baking powder
1 teaspoon Salt
6 tablespoons Solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour or
cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening
in food processor. Pulse until mixture is well blended and smooth. Store in
container with tight-fitting cover in cool place for up to 4 weeks. Stir
well before using.

---

SueA, CA (9:58:10 pm) : PEACH-CINNAMON WHIRLIGIGS
I can (29 ounces) sliced peaches
2 tablespoons cornstarch
I l/3 cups Bisquick baking mix
2 tablespoons sugar
2 tablespoons margarine or butter, melted
1/3 cup milk
2 tablespoons margarine or butter, softened
1/4 cup sugar
I teaspoon ground cinnamon
Heat oven to 425 degrees F. Mix peaches (with syrup) and cornstarch in saucepan. Cook
over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir I minute. Keep hot, stirring occasionally.
Mix baking mix, 2 tablespoons sugar, 2 tablespoons melted margarine and the
milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough
into ball on well-floured cloth covered board. Knead 8 to 10 times. Roll
dough into 9-inch square; spread with 2 tablespoons softened margarine. Mix
1/4 cup sugar and the cinnamon; sprinkle over square. Roll up, seal well by
pinching edge of dough into roll.
Pour peach mixture into square pan 8 x 8 x 2 inches. Cut roll into nine
1-inch slices. Place slices, cut sides up, on hot peach mixture. Bake until
brown, 20 to 25 minutes. Serve warm and, if desired, with cream. 9 servings.
Pear-Cinnamon Whirligigs: Substitute I can (29 ounces) pears for the
peaches; cut pears into quarters.
High Altitude Directions (3500 to 6500 feet):Heat oven to 450 degrees F. Add 2
tablespoons Gold Medal all-purpose flour to baking mix. Bake about 20
minutes.

---

SueA, CA (9:58:56 pm) : Layered Cherry-Cheese Pie
Chocolate Pie Shell (below)
2 packages (3 ounces each) cream cheese softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup chilled whipping cream
1 can (21 ounces) cherry pie filling
2 to 4 teaspoons chocolate fudge ice-cream topping, if desired
Bake pie shell; cool. Mix cream cheese, powdered sugar and vanilla until
well blended. Beat whipping cream until stiff, fold in cream cheese mixture.
Spoon into pie shell. Spread with pie filling; drizzle with topping.
Refrigerate until set, at least 8 hours.
Chocolate Pie Shell
1 cup Bisquick baking mix
1/4 cup cocoa
1/4 cup margarine or butter, softened
2 tablespoons sugar
3 tablespoons boiling water
Heat oven to 45O degrees F. Mix baking mix, cocoa, margarine and sugar in small bowl.
Add boiling water; stir vigorously until very soff dough forms. Press dough
firmly with floured hands in pie plate, 9 x 1/4-inches, bringing dough onto
rim of plate. Flute if desired. Bake until set, 8 to 10 minutes.
High Altitude Directions (3500 to 6500 feet ); No adjustments are necessary.

---

SueA, CA (10:00:17 pm) : Apple-Cranberry Dessert
2 cups Bisquick; baking mix
2 tablespoons sugar
1/4 cup firm margarine or butter
1 1/2 cups apple cider
1 package (3 ounces} lemon-flavored gelatin
2 medium Delicious apples
1 can (8 1/4 ouncesl crushed pineapple, drained
2 cups cranberries, chopped and drained
1 cup miniature marshmallows
1/4 cup sugar
1 cup chilled whipping cream
Heat oven to 375 degrees. Mix baking mix and 2 tablespoons sugar. Cut in
margarine until crumbly. Press mixture firmly in ungreased square pan, 9x9x2
inches. Bake until light brown, about 15 minutes; cool.
Heat 1 cup of the cider to boiling. Pour boiling cider on gelatin in bowl;
stir until gelatin is dissolved. Stir in remaining cider. Refrigerate until
thickened.
Beat gelatin mixture in large bowl on high speed until thick and fluffy.
Pare and shred apples. Immediately fold apples, pineapple, cranberries,
marshmallows and 1/4 cup sugar into gelatin mixture. Beat whipping cream in
chilled bowl until stiff; fold into apple mixture. Pour into pan.
Refrigerate until set, at least 4 hours. 9 servings.

---

SueA, CA (10:01:10 pm) : Frosty Lemon Dessert
1 1/2 cups Bisquick baking mix
2 tablespon sugar
3 tablespoons margarine or butter
3 eggs, separated
1 tablespoon sugar
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 cup sugar
1 cup chilled whipping cream
Heat oven to 375 degrees F. Mix baking mix, 2 tablespoons sugar and the margarine
until crumbly; reserve 1/2 cup. Press remaining crumbly mixture in ungreased
square pan, 9x9x2 inches. Bake until light brown, 10 to 12 minutes. Spread
reserved crumbly mixture on ungreased cookie sheet. Bake until light brown,
about 6 minutes.
Beat egg yolks in 2-quart saucepan with fork. Stir in 1 tablespoon sugar,
the lemon peel and lemon juice. Cook over low heat, stirring constantly,
just until thickened; cool. Beat egg whites until foamy. Beat in 1/2 cup
sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do
not underbeat. Beat whipping cream in chilled bowl until stiff. Fold egg
whites and whipped cream into lemon mixture. Spread over layer in pan;
sprinkle with baked crumbly mixture. Freeze until firm, about 4 hours.
Garnish with lemon peel if desired. 9 servings.
High Altitute Directions (3500 to 6500 feet) Heat oven to 400 degrees.

---

sara, ga (10:01:14 pm) : BROWNIE FUDGE PIE
1 c. chocolate chips (6 oz.)
1/4 c. butter
2 eggs
1 can sweetened condensed milk
1/2 c. Bisquick
1 tsp. vanilla
1 c. chopped pecans
1 (9") unbaked pie shell
Preheat oven to 375 degrees. Bake pie shell 10 minutes. Remove from oven.
Reduce heat to 325 degrees. Melt chocolate chips and butter over low heat.
Beat chocolate mixture and other ingredients (except pecans) until smooth.
Stir in pecans. Bake 35 to 40 minutes, or until center is set. Cool. Serve
with ice cream or whipped cream. Can be served warm or room temperature.
Refrigerate remainder.
IMPOSSIBLE FUDGY NUT PIE
4 eggs
1 (4 oz.) bar sweet cooking
chocolate, melted and cooled
1/2 c. packed brown sugar
1/2 c. Bisquick baking mix
1/2 c. sugar
1/4 c. margarine or butter, soft
3/4 c. chopped nuts
Heat oven to 350 degrees. Grease pie plate, beat all ingredients, except
nuts, until smooth, 2 minutes in blender on high speed, stopping blender
occasionally to stir or 2 minutes with hand beater. Pour into plate;
sprinkle with nuts. Bake until knife inserted in center comes out clean,
30-35 minutes. Cool 5 minutes. Top with one of the toppings below if
desired. Example: ice cream, crushed peppermint candies sprinkled over
whipped cream, flavored whipped cream, candied fruit.
STRAWBERRY-CHOCOLATE ICE CREAM PIE
1 c. chocolate wafer crumbs
1/2 c. Bisquick baking mix
3 tbsp. sugar
1/3 c. margarine or butter, melted
1 (12 oz.) jar strawberry preserves
1/2 c. strawberry ice cream
1 1/2 c. frozen whipped topping,
thawed
1 (6 oz.) pkg. miniature chocolate
chips
Mix wafer crumbs, baking mix, sugar and margarine. Press mixture firmly
against bottom and sides of pie plate, 9 x 1 1/4 inches. Bake 10 minutes in
a 350 degree preheated oven, cool. Spread half of the preserves in pie
shell. Stir ice cream in bowl to smooth consistency, mix in whipped topping
and chocolate chips. Spread half of the ice cream mixture over preserves.
Repeat with remaining preserves and ice cream mixture. Freeze until firm.
Garnish with strawberry halves, if desired.
INSTANT PUDDING COOKIES
2 (4 oz.) pkgs. chocolate instant
pudding (dry)
1 1/2 c. Bisquick
1/2 c. oil
2 eggs
1/2 tsp. vanilla
Mix all ingredients together until stiff. Shape into one inch balls and
flatten before baking on ungreased cookie sheet. Bake about 8 minutes until
firm. Do not overcook. 375 degree oven. 2 dozen.
LAYERED PUDDING DESSERT
1 1/4 c. Bisquick baking mix
1 tbsp. packed brown sugar
3 tbsp. firm margarine or butter
1/2 c. semi-sweet chocolate chips
1 c. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
2 c. Cool Whip
1 c. chopped pecans
1 pkg. (3 3/4 oz.) instant chocolate
pudding and pie filling
1 pkg. (3 3/4 oz.) instant vanilla
pudding and pie filling
Heat oven to 375 degrees. Mix Bisquick, brown sugar and margarine until
crumbly. Stir in chocolate chips. Press in ungreased rectangular pan, 13 x 9
x 2 inch. Bake until light brown, about 10 minutes; cool. Beat 1 cup
powdered sugar and the cream cheese until smooth. Fold 1 cup of Cool Whip
into cream cheese mixture; spread over baked layer. Mix chocolate pudding
mix (dry) and 1 1/2 cups of the milk with a hand mixer until thick, about 2
minutes; carefully pour over cream cheese mixture. Mix vanilla pudding and
the remaining 1 1/2 cups milk with a hand mixer until thick, about 2
minutes; carefully pour over chocolate layer. Top with remaining Cool Whip.
Sprinkle with chopped pecans. Refrigerate overnight. Freezes well.
GERMAN CHOCOLATE SNACKIN' BARS
1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. margarine
1 can Eagle Brand milk (sweetened
condensed milk
2 eggs
1/2 c. Bisquick
1 tsp. vanilla
2 2/3 c. flaked coconut
1 c. chopped pecans
Preheat oven to 325 degrees. In medium saucepan over low heat. Melt
chocolate with margarine. Remove from heat, stir in 1/2 cup of the milk,
eggs, Bisquick and vanilla. Spread evenly over greased 9 x 13 inch pan. In
bowl combine remaining milk and coconut. Spoon small amounts evenly over
chocolate mixture. Sprinkle nuts over top. Press down firmly. Bake 25
minutes or until toothpick comes out clean. Cool thoroughly, cut into bars.
Store loosely covered at room temperature.

---

SueA, CA (10:02:32 pm) : Chili with Cornmeal Dumplings
1 pound ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (28 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
3/4 teaspoon cayenne pepper
teaspoon paprika
1 can (15 ounces) kidney beans. drained
2 cups Bisquick baking mix cup milk
1 tablespoon yellow cornmeal
Cook and stir ground beef, onion and green pepper in 10-inch skillet until
beef is brown and onion is tender: drain. Stir in tomatoes (with liquid),
tomato sauce, chili powder, salt, cayenne pepper and paprika. Heat to
boiling; reduce heat. Simmer uncovered 30 minutes.
Stir kidney beans into chili. Mix baking mix and milk until soft dough
forms. Drop by spoonfuls onto hot chili; sprinkle with cornmeal. Cook
uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 5
servings.
Note: 2 cans (15 ounces each) chili with beans and 1 can (16 ounces)
tomatoes (with liquid) can be substituted forthe chili. Heat to boiling;
reduce heat. Continue as directed.

---

Betsy, NY (10:03:27 pm) :
Title: Impossible Macaroni And Cheese Pie
Yield: 4 servings
2 1/4 c Cheese; cheddar, shredded
2 1/2 c Milk
1/2 c Bisquick baking mix
1/4 ts Sauce; red pepper
1 c Macaroni; uncooked
4 Eggs
1/4 ts -Salt
1/4 c Cheese; cheddar, shredded
Preheat oven to 400F. Grease pie plate, 10x1 1/2". Mix two cups cheddar
cheese and macaroni, sprinkle in plate. Beat remaining ingredients except
for 1/4 cup cheese till smooth 15 seconds in blender. Pour into plate. Bake
till knife inserted in centre comes out clean, about 40 minutes. Sprinkle
with 1/4 cup cheese. Bake till cheese melts, 1-2 minutes. Cool 10 minutes.

---

SueA, CA (10:03:48 pm) : Grilled Wrapped Franks
Easy cheesy dough makes 3hot dogs2 neat eating
10 frankfurters
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup shredded Cheddar cheese (about 2 ounces)
Pat frankfurters dry. Mix baking mix, water and cheese until soft dough
forms; beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat 1
part dough around each frankfurter with floured hands, forming thin
covering. (At this point, wrapped franks can be covered and refrigerated up
to 24 hours.) Grill 4 inches from hot coals, turning frequently, until
brown, about 15 minutes. 5 servings.
Baked Wrapped Franks: Heat oven to 450 degrees F. Bake uncovered 10 to 12
minutes.
Broiled Wrapped Franks: Set oven control to broil and/or 550 degrees F.
Broil with tops 2 to 3 inches from heat, turning frequently, 6 to 8 minutes.
High Altitude Directions (35OO to 6500 feet)
For Grilled Wrapped Franks: No adjustments are necessary.
For Baked Wrapped Franks: Heat oven to 475 degrees F.
For Broiled Wrapped Franks: Broil 8 to 10 minutes.

---

SueA, CA (10:04:56 pm) : Sour Cream Blueberry Pancakes
2 cups Bisquick baking mix
2 eggs
1/2 cup milk
1 cup dairy sour cream
1 cup fresh blueberries or frozen blueberries,thawed and drained
Beat baking mix, eggs, milk and sour cream with hand beater until smooth.
Stir in blueberries. For each pancake, pour scant 1/4 cup batter onto hot
griddle. (Grease griddle it necessary.) Cook until pancakes are dry around
edges. Turn; cook other sides until golden brown. About 15 pancakes.
High Altitude Directions (over 3500 feet): Not recommended for use

---

SueA, CA (10:06:36 pm) : Ginger Pancakes
2 cups Bisquick baking mix
1 egg
1 1/3 cup milk
1/4 cup light molasses
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoons ground cloves
Lemon Sauce (below)
1 package (3 ounces) cream cheese, cut into 7 to 9 cubes
Beat baking mix, egg, milk, molasses and spices with hand beater until
smooth. For each pancake, pour scant l/4 cup batter onto hot griddle.
(Grease griddle if necessary.) Cook until pancakes are dry around edges.
Turn; cook other sides until golden brown. Fill each 2 pancakes with Lemon
Sauce. Garnish with cube of cream cheese; top with Lemon Sauce. 7 to 9
servings.
Lemon Sauce
I cup sugar
1/2 cup margarine or butter
1/4 cup water
I egg, well beaten
Grated peel of 1 1emon
3 tablespoons lemon juice
Heat all ingredients to boiling over medium heat, stirring constantly.
High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.

---

SueA, CA (10:08:04 pm) : PUFF PANCAKES
2 eggs
3/4 cup milk
2 1/3 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup vegetable oil or shortening, melted
Beat eggs in small bowl on high speed until thick and lemon colored, about 5
minutes. Stir in remaining ingredients. Pour scant l/4 cup batter onto
medium hot ungreased griddle. Cook until pancakes are dry around edges.
Turn; cook other sides until golden brown. About 17 pancakes.
Bacon Puff Pancakes: Fold slices bacon, crisply fried and crumbled, into
batter.
Blueberry Puff Pancakes: Fold 1 cup fresh or drained canned blueberries into
batter.
Pecan Puff Pancakes: Fold 1 cup finely chopped pecans or walnuts into
batter.
High Altitude Directions (3500 to 6s00 feet): No adjustments are necessary.

---

SueA, CA (10:08:53 pm) :
CHIFFON WAFFLES
2 eggs
I cup milk
2 1/3 cups Bisquick baking mx
2 tablespoons sugar
1/4 cup vegetable oil
Fruit Topping (below)
Beat eggs in small bowl on high speed until thick and lemon colored, about 5
minutes. Stir in milk, baking mix and sugar. Fold in oil. Spoon batter onto
center of hot waffle iron. Bake until steaming stops. Remove waffle
carefully. Serve with Fruit Topping. Three 9-inch waffles.
Fruit Topping
1 jar ( 12 ounces) peach preserves
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 can ( 13/ ounces) pineapple chunks, drained
1 can ( I I ounces) mandarin orange segments, drained
Heat preserves and margarine over medium heat, stirring frequently, until
margarine is melted. Stir in remaining ingredients; heat through.
High Altitude Directions (3500 to 6500 feet): Decrease baking mix to 2 cups;
add 1/3 cup Gold Medal all-purpose flour.

---

Annie, TX (10:08:57 pm) : I have this recipe marked to try. Has anyone tried
it?
Impossible Buttermilk Pie
1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick
1/3 c. melted butter
1 t. vanilla
3 eggs
Heat oven to 350. Grease piue plate. Beat all ingredients until smooth 30
seconds in the blender on high or 1 min. with hand blender. Pour into pie
plate. Bake until knife inserted in center comes out clean, about 30
minutes. Cool 5 min.

---

Velma TN (10:09:18 pm) : This recipe may have been posted--they are flying
by so fast.
IMPOSSIBLE TACO PIE
Yield: 6 servings
1 lb Ground beef
1/2 c Onion; chopped
2 Envelopes taco seasoning;dry
3/4 c Bisquick
1 1/4 c Milk
3 Eggs
1 c Cheddar cheese; shredded
1/4 Head lettuce; shredded
1 Tomato; diced
1/4 c Ripe olives; sliced
Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish,
8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is
brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking
mix, milk and eggs about 1 min with wire whisk or hand beater or til almost
smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in
center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or
til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.
FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to
1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in
half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1
1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM:
BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

---

SueA, CA (10:09:51 pm) : WAFFLE STIR-INS
Prepare regular Bisquick Waffes and add the following
Blueberry Waffes: Stir 2 tablespoons sugar into batter. Fold in 1 cup fresh,
frozen (partially thawed) or drained canned blueberries. Distribute berries
and batter evenly over waffle grids.
Orange-Nut Wames: Substitute orange juice for the milk and stir 3/4 cup
finely chopped nuts into batter.
Spicy Waffes: Stir I teaspoon ground cinnamon and 1/2 teaspoon each ground
allspice, ground cloves and ground nutmeg into batter.
High Altitude Directions (3500 to 6500 feet): Decrease baking mix to I 2/3
cups; add l/3 cup Gold Medai all-purpose flour.

---

SueA, CA (10:11:35 pm) : Orange Waffles with Honey-Orange Syrup
2 cups Bisquick baking mix
11/2 cups milk
2 tablespoons vegetable oil or shortening, melted
1 tablespoon grated orange peel
1 egg
3/4 cup finely chopped nuts
Honey-Orange Syrup (below)
Beat baking mix, milk, oil, orange peel and egg with hand beater until
smooth Stir in nuts Pour batter from cup or pitcher onto center of hot
waffle iron. Bake untiI steaming stops. Remove waffle carefully. Serve with
Honey-Orange Syrup
Honey-Orange Syrup: Heat l cup honey, 3 tablespoons orange juice and 3
tablespoons margarine or butter
High Altitude Directions (3500 to 6500 teet): Decrease baking mix to
1 2/3 cups and add 1/3 cup Gold Medal all-purpose flour.

---

SueA, CA (10:12:42 pm) : Apple-Bran Muffins
2 cups Bisquick- baking mix
3/4 cup whole bran cereal
2/3 cup apple juice or cider
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 egg
2 tablespoons vegetable oil
1 cup shredded pared apple
1/4 cup raisins
Heat oven to 400 degrees. Grease bottoms only of 15 muffin cups,2 1/2 x
1 3/4-inches, or line with paper baking cups. Mix baking mix, cereal, juice,
brown sugar, cinnamon, egg and oil; beat vigorously 30 seconds. Fold in
apple and raisins. Fill muffin cups about 2/3 full. Bake until light brown,
15 to 18 minutes. Cool 5 minutes before removing from pan. 15 muffins.
High Altitude Directions i3500 to 6500 feet): Heat oven to 425 degrees F Decrease
brown sugar to 1/4 cup.

---

SueA, CA (10:14:06 pm) : Cinnamon-Raisin Roll-Ups
2 cups Bisquick baking mix
1/2 cup raisins
1/2 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine or butter, softened
1/4 cup packed brown sugar
1/4 cup finely chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons margarine or butter, melted
Granulated sugar
-
Heat oven to 400 degrees F. Generously grease 12 muffins cups, 2 1/2 x
1 3/4-inches. Mix baking mix, raisins, sour cream and milk; beat 20 strokes.
Smooth into ball on floured cloth-covered board. Knead 10 times. Roll into
rectangle, 12 x 10 inches. Spread with softened margarine. Mix brown sugar,
nuts and cinnamon; sprinkle over dough. Roll up tightly, beginning at
12-inch side. Pinch edge into roll. Cut into 12 slices. Place slices, cut
sides down, in cups. Brush melted margarine over tops; sprinkle with
granulated sugar. Bake until golden, about 15 minutes. Top with margarine if
desired. 12 rolls.
High Altitude (3500 to 6500 feet): Heat oven to 425 degrees F.

---

END OF PART 2 (of 3)