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| Name | Keywords | Ingredients | Instructions | Comments | Submitted By | Date | |
| AMISH APPLE CAKE | Amish, Cakes | 1/2 c. chopped pecans 2 1/2 c. finely chopped apples, such as Granny Smith 1/2 c. butter, softened 1 c. sugar 1 egg 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. vanilla 1 c. all purpose flour --HOT CARAMEL SAUCE:-- 1/2 c. butter 1 c. brown sugar 1/2 tsp. salt 1 tsp. vanilla 1/2 c. evaporated milk | In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8. | NancysKitchen | 1/1/1999 | ||
| AMISH APPLE CRISP | Amish, Cakes | 5-6 apples, peeled and sliced 1/3 c. sugar 1 tsp. cinnamon 1/3 c. butter, melted TOPPING OF: 1 c. flour 1/2 c. sugar 1 tsp. baking powder 1/2 tsp. salt 1 unbeaten egg 1/2 tsp. Cinnamon | Place apple mixture in a deep dish pie pan. Sprinkle with sugar and cinnamon. Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees for 40 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH APPLE GRUNT | Amish | 1/2 c. sugar 2 tbsp. butter 1 egg 1 c. flour 1/2 tsp. salt 1/2 tsp. baking powder 2 c. sliced apples 1/2 c. sour milk or buttermilk 1/2 tsp. vanilla 6 tbsp. brown sugar 1 1/2 tbsp. flour 1/2 tsp. cinnamon 1 1/2 tbsp. Butter | Cream sugar and butter together; add eggs and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream. Makes 4 generous servings. | NancysKitchen | 1/1/1999 | ||
| AMISH APPLE PANCAKES | Amish | 2 Granny Smith apples, peeled, cored,and sliced 1 c. flour 1 c. milk 6 eggs 1 tsp. vanilla 1/4 tsp. salt 1/4 tsp. nutmeg 2 tbsp. Butter | In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set aside. Heat oven to 475 degrees. In cast iron skillet for 5 minutes, add 2 tablespoons butter; melt. Add sliced apples and fry 2 to 3 minutes. Pour mixture over apples. Bake at 475 degrees for 15 minutes. Reduce heat to 425 degrees for 8 to 10 minutes. Sprinkle with powdered sugar. Cut in wedges. Serve with syrup or jam and bacon. | NancysKitchen | 1/1/1999 | ||
| AMISH VANILLA PIE | Amish, Pie | 1/2 c. firmly packed brown sugar 1 tbsp. flour 1/4 c. dark corn syrup 1 1/2 tsp. vanilla 1 egg, beaten 1 c. water 1 c. flour 1/2 c. firmly packed brown sugar 1/2 tsp. cream of tartar 1/2 tsp. baking soda 1/8 tsp. salt 1/4 c. butter 1 unbaked 9" pie shell | Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees for 40 minutes or until golden brown. | NancysKitchen | 1/1/1999 | ||
| AMISH BAKED APPLES | Amish | 8 to 10 apples, cored, peeled & halved 3/4 c. white sugar 3/4 c. brown sugar 1/2 c. flour 1 tsp. cinnamon 2 tsp. butter, melted 1 c. water | Place apples in greased 9 x 13 inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes or until tender. | NancysKitchen | 1/1/1999 | ||
| AMISH BAKED BEANS | Amish | 1 lb. navy beans 1/2 lb. bacon ends 1 med. onion (quartered) 1/4 c. brown sugar 1/3 c. molasses 2 tsp. dry mustard 2 tsp. salt 1/4 tsp. pepper 2 tbsp. vinegar 2 c. hot water | Long cooking develops the wonderful old-fashioned flavor. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard. Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water. Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans. Mix remaining ingredients with hot water. Pour over top of beans. Top with remaining bacon ends. Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist. Serves 8 to 10. | NancysKitchen | 1/1/1999 | ||
| AMISH BLUEBERRY CAKE | Amish,Cakes | 3/4 c. sugar 1/4 c. vegetable oil 1 egg 1/2 c. milk 2 c. flour 2 tsp. baking powder 1/2 tsp. salt 2 c. blueberries, well drained TOPPING: 1/4 c. butter 1/2 c. sugar 1/3 c. flour 1/2 tsp. Cinnamon | Combine with fork or pastry cutter. Crumble over cake batter. Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9x9 square pan. Sprinkle with topping. Bake for 45-50 minutes at 375 degrees | NancysKitchen | 1/1/1999 | ||
| AMISH BREAD PUDDING | Amish | 2 c. milk, scalded 1/4 c. butter 2 eggs 1/2 c. sugar 1/4 tsp. salt 1 tsp. ground nutmeg 3 c. soft bread, torn into sm. pieces 1/2 c. raisins | Combine milk and butter, stirring until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees for 50 minutes or until set. Serve warm with Lemon Sauce. | NancysKitchen | 1/1/1999 | ||
| AMISH CHICKEN NOODLE SOUP | Amish | 3 lb. chicken 2 qts. water 2 tsp. salt 1 1/2 c. chicken stock 2 c. celery, chopped 2 c. carrots, chopped 1 tart apple, chopped 1 c. onions, chopped Dash pepper 4 c. egg noodles | Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH COFFEE CAKE | Amish, Cakes | 2 c. light brown sugar 2 c. flour 3/4 c. shortening 1 egg 2 tsp. vanilla 1 c. hot coffee 1 tsp. Soda | Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping. This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked. | NancysKitchen | 1/1/1999 | ||
| AMISH CORN BREAD | Amish, Bread | 1 c. sifted flour 1/4 c. sugar 1 tbsp. baking powder 3/4 tsp. salt 1 c. yellow cornmeal 1 egg, well beaten 1 c. milk 5 tbsp. shortening melted and cooled | Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH CORN FRITTERS | Amish | 4 lg. ears corn 2 eggs, separated 2 tbsp. all-purpose flour 1 tbsp. sugar Salt and freshly ground pepper Unsalted butter | Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters. | NancysKitchen | 1/1/1999 | ||
| AMISH COUNTRY STRAWBERRY PIE | Amish | 1 baked 9 inch pie shell 1 tbsp. powdered sugar 3 oz. cream cheese 1 1/2 qts. whole strawberries1 c. sugar 2 tbsp. white Karo 1 c. water 3 tbsp. strawberry Jello mix Pinch of salt 3 tbsp. cornstarch | Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries. Enjoy. | NancysKitchen | 1/1/1999 | ||
| AMISH CUSTARD | Amish | 1 c. flour 1 stick butter 1 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip Instant chocolate pudding | CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan. Make pudding by directions on box. Mix cream cheese, powdered sugar and Cool Whip until blended well. Cook crust at 350 degrees for 20 minutes. Let cool. Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip and sprinkle chopped pecans on Cool Whip (can use any flavor of pudding). | NancysKitchen | 1/1/1999 | ||
| AMISH FRIENDSHIP BREAD | Amish, Bread | 1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) | Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry. | NancysKitchen | 1/1/1999 | ||
| AMISH LEMON SPONGE | Amish,Cakes | 2 1/2 c. sifted cake flour 1 tsp. salt 2/3 c. shortening 1/3 c. cold water (approximately) FILLING FOR ONE 9" UNCOOKED PIE SHELL: 2 tbsp. butter 1 c. sugar 3 eggs, separated 3 tbsp. flour 1/2 tsp. salt Lemon juice & rind of 1 lemon 1 1/2 c. hot milk | Measure sifted flour, add salt and sift again. Cut in shortening using a pastry blender or two knifes. Sprinkle with water mixing lightly with fork. press into ball. Makes enough pastry for a 9 inch two crust pie or two shells. Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371 calories per serving. | NancysKitchen | 1/1/1999 | ||
| AMISH MUFFINS | Amish, Bread | 5 c. flour 5 tsp. soda 2 tsp. salt 2 tsp. allspice 15 oz. raisin bran 3 c. sugar | Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes. | NancysKitchen | 1/1/1999 | ||
| AMISH OATMEAL COOKIES | Amish, Cakes | 3 c. sugar 1 1/2 c. lard 1 1/2 c. raisins 2 1/2 c. oatmeal 1/2 c. molasses (dark) 3 eggs, beaten 1 c. peanuts 1 c. sour milk 2 tbsp. soda 2 tbsp. baking powder 6 c. flour 1 tsp. each of nutmeg, cinnamon and salt | Grind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour. Using your hand, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees until golden brown. | NancysKitchen | 1/1/1999 | ||
| AMISH OVEN FRIED CHICKEN | Amish | 1/3 c. vegetable oil 1/3 c. butter 1 c. all-purpose flour 1 tsp. salt 2 tsp. black pepper 2 tsp. paprika 1 tsp. garlic salt 1 tsp. dried marjoram 8 or 9 pieces chicken | Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble. | NancysKitchen | 1/1/1999 | ||
| AMISH POPPYSEED BREAD | Amish, Bread | 3 c. flour 1 1/2 tsp. salt 1 1/2 tsp. baking powder 3 eggs, beaten 1 1/2 c. oil 2 1/2 c. sugar 1 1/2 c. milk 1 1/2 tsp. vanilla 1 1/2 tsp. almond flavor 1 1/2 tsp. butter flavor 1 1/2 tbsp. poppy seeds GLAZE: 1/4 c. orange juice 3/4 c. sugar 1/2 tsp. almond flavor 1/2 tsp. butter flavor 1/2 tsp. vanilla | Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot. | NancysKitchen | 1/1/1999 | ||
| AMISH POTATO SALAD | Amish, Salad | 1 c. raw bacon 1 onion, chopped 3 tbsp. flour 1 1/2 c. water 2/3 c. vinegar 1/2 c. parsley, minced 2/3 c. sugar 2 tsp. celery seed 6 c. almost done red potatoes, sliced | Saute onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 degree oven. | NancysKitchen | 1/1/1999 | ||
| AMISH PUMPKIN BREAD | Amish, Bread | 3 c. granulated sugar 1 c. vegetable oil 4 eggs, beaten 1 lb. canned pumpkin 3 1/2 c. flour 2/3 c. water 2 tsp. baking soda 2 tsp. salt (scant) 1/2 tsp. ground cloves 1 tsp. EACH: cinnamon, allspice and nutmeg | Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese. | NancysKitchen | 1/1/1999 | ||
| AMISH PUMPKIN PANCAKES | Amish | 1 c. flour Pinch baking soda 2 tbsp. sugar 1/4 tsp. cinnamon 1/8 tsp. ginger 1/8 tsp. nutmeg 1 egg well-beaten 1 1/4 c. milk 2 tbsp. melted shortening 1/2 c. canned pumpkin or mashed sweet potato, cooked | Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar. | NancysKitchen | 1/1/1999 | ||
| AMISH SHOO FLY PIES | Amish, Pie | --CRUMB MIXTURE:-- 2 c. flour 3/4 c. brown sugar 1/3 c. margarine 1/2 tsp. nutmeg 1 tsp. cinnamon --SYRUP MIXTURE:-- 1 c. molasses 1/2 c. brown sugar 2 eggs 1 c. hot water 1 tsp. baking soda, dissolved in the hot water 2 unbaked 8" pie crusts | Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting. | NancysKitchen | 1/1/1999 | ||
| AMISH SHORTCAKE | Amish, Cakes | 1/2 angel food cake, cut into cubes 1 pkg. vanilla pudding 1 c. milk 1 pt. vanilla ice cream 1 pkg. strawberry Jello 1 c. boiling water 1 pkg. frozen strawberries | Put angel food cake cubes in bottom of casserole dish. Pour vanilla pudding mixture over top. Pour strawberry mixture over top of vanilla mixture. Refrigerate and serve. | NancysKitchen | 1/1/1999 | ||
| AMISH SNICKERDOODLES | Amish, Cakes | 1/2 c. margarine 1/2 c. Crisco solid shortening 2 eggs 1 1/2 c. sugar 2 3/4 c. flour 2 tsp. cream of tarter 1 tsp. baking soda 1/4 tsp. salt 2 tbsp. sugar 2 tsp. cinnamon | Mix first four ingredients thoroughly. Presift the next 4 ingredients together. Add to the first mixture. Form balls (walnut size). Roll into mixture of sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookies will flatten into circles as they cook. May top with red hots or leave unadorned. Store well in Tupperware and can be frozen. | NancysKitchen | 1/1/1999 | ||
| AMISH WAFFLES | Amish | 2/3 c. all purpose flour 2/3 c. sifted cake flour 1 c. milk 1 3/4 tsp. baking powder 1 1/3 whole eggs, well beaten 3 1/2 tbsp. butter or margarine 3/4 tsp. vanilla extract TOPPING: 1 c. water 7 tbsp. sugar 1 1/4 tsp. white corn syrup 2 Pinches red food coloring 4 tsp. cornstarch 2/3 whole (3 oz.) raspberry flavored gelatin 5 1/4 sol. oz. frozen blueberries, defrosted 5 1/4 sol. oz. frozen raspberries, defrosted Vanilla ice cream, optional | Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. Yield: 4 servings. | NancysKitchen | 1/1/1999 | ||
| AMISH YEAST ROLLS | Amish, Bread | 7 c. flour (save 1 c. to knead) 2 pkgs. quick yeast 1/2 - 3/4 c. sugar 1/4 tsp. salt WET: 2 sticks butter 1 c. sour cream 1/2 to 1 c. milk | Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees. Makes 2 dozen or more. | NancysKitchen | 1/1/1999 | ||
| DROP AMISH COOKIES | Amish, Cakes | 2 c. sugar 1 1/2 c. lard 2 eggs 2 tsp. vanilla 1 1/2 tsp. nutmeg 6 c. flour 1 1/2 c. milk 3 tsp. baking powder 1 tsp. soda | Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix soda with milk and add alternately flour and drop with soup spoon on ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Make 5 dozen. Only 122 calories per cookies. | NancysKitchen | 1/1/1999 | ||
| FAMOUS AMISH FUNNEL CAKES | Amish, Cakes | 3 eggs, beaten 2 c. milk 1/4 c. sugar 4 c. flour, sifted 2 tsp. baking powder 1/2 tsp. salt | To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm. | NancysKitchen | 1/1/1999 | ||
| PENNSYLVANIA DUTCH AMISH DESSERT | Amish | 2 (8 oz.) pkgs. cream cheese 2/3 c. sugar 3 eggs 1 tsp. almond flavoring TOPPING: 1 (8 oz.) sour cream 1/2 c. sugar 1 tsp. vanilla | Mix together in mixmaster, put in greased 9 inch glass pie pan. Bake at 340 degrees 35 minutes. Let set for 10 minutes then add topping. Mix topping ingredients in mixmaster and put on top and bake at 340 degrees for 10 minutes. Cool and refrigerate. May be served topped with strawberries or raspberries. | NancysKitchen | 1/1/1999 | ||
| SOFT AMISH CHOCOLATE CHIP COOKIES | Amish | 1/2 c. shortening 1 c. sugar 2 lg. eggs 1/2 c. milk 2 1/2 c. flour 1 tsp. baking powder 3/4 tsp. baking soda (place in the milk) 1 (12 oz.) bag chocolate chips or butterscotch chips | Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown. | NancysKitchen | 1/1/1999 | ||
| ALL IN ONE QUICHE | Bisquick, Casserole | 1 1/2 c. milk 1/2 c. Bisquick mix 3/4 stick butter 3 eggs Pinch salt 1 c. diced bacon, ham, turkey, chicken, or shrimp 2 green onions, chopped 1 (4 oz.) can sliced mushrooms, drained 1 c. grated sharp Cheddar cheese | Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving. | NancysKitchen | 1/1/1999 | ||
| BEEF BURRITO CASSEROLE | Bisquick, Casserole | 1 can refried beans 1 c. Bisquick 1/4 c. water 1 lb. hamburger, browned 1 (16 oz.) jar medium salsa sauce 1 1/2 c. shredded cheese Sliced green or black olives | Mix together first 3 ingredients and put in bottom of greased 9 x 13 pan. Layer top with hamburger, salt, cheese and olives. Bake at 375 degrees for 30 minutes. Serve with lettuce and sour cream. | NancysKitchen | 1/1/1999 | ||
| BREAKFAST CASSEROLE | Bisquick, Casserole | 1 lb. sausage 8 eggs 2 c. milk 1 c. Bisquick 1/2 c. Monterey Jack cheese 1/2 c. Cheddar cheese | Cook sausage and drain well. Beat eggs, add milk and Bisquick. Spray a 9x13 dish with Pam. Layer sausage, sprinkle grated cheese on sausage. Strain egg mix over sausage. (Must strain or will be lumpy.) Bake at 325 degrees for 50 minutes or until set. | NancysKitchen | 1/1/1999 | ||
| CASSEROLE APPLE DISH | Bisquick, Casserole, Side | 1 1/2 c. Bisquick 1/2 cube margarine 1 c. cold water *see in recipe later 3 to 4 cups peeled and sliced apples 1 1/2 c. sugar Cinnamon Nutmeg | Mix as pie dough, not rolled. Leave crumbly. Layer with crumbly mix and the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with crumbly mix. *Add water after all is put in a 2 quart casserole, or bigger, bake at 350 degrees for 50 minutes. Use pastry blender to make crumbly mix. | NancysKitchen | 1/1/1999 | ||
| CASSEROLE DINNER WITH CHEESE BISCUITS | Bisquick, Casserole | 1 can green peas* 1 lb. ground meat (beef or turkey) 2 tbsp. finely chopped onions 1 (10 1/2 oz.) can tomato soup 1 tsp. salt 1/8 tsp. pepper BISCUITS: 1 1/2 c. Bisquick 3/4 c. grated cheese 1/2 c. milk | *Frozen peas may be used. Brown meat. Add onion, soup, peas, seasoning. Put in a long, flat dish. Combine Bisquick with cheese. Add milk and mix until blended. Drop by tablespoon on meat mixture. Bake at 400 degrees until biscuits are done. | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER CASSEROLE | Bisquick, Casserole, Side | 4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked 1 1/4 c. chopped ham; optional 1 can Cheddar cheese soup 1/4 c. milk 2 tbsp. margarine 2/3 c. Bisquick 1 c. Cheddar cheese, shredded 1/2 tsp. nutmeg | Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes. | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER-HAM AU GRATIN | Bisquick, Casserole, Side | 4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower 1 1/4 c. chopped fully cooked smoked ham 1 (11 oz.) can condensed cheddar cheese soup 1/4 c. milk 2/3 c. Bisquick baking mix 2 tbsp. firm margarine or butter 2 tbsp. shredded cheddar cheese 1/2 tsp. ground nutmeg | Heat oven to 400 degrees. Arrange cauliflower in ungreased 11x7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes. Serves 8. | NancysKitchen | 1/1/1999 | ||
| CAULIFLOWER-HAM AU GRATIN | Bisquick | 4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower 1 1/4 c. chopped fully cooked smoked ham 1 (11 oz.) can condensed cheddar cheese soup 1/4 c. milk 2/3 c. Bisquick baking mix 2 tbsp. firm margarine or butter 2 tbsp. shredded cheddar cheese 1/2 tsp. ground nutmeg | Heat oven to 400 degrees. Arrange cauliflower in ungreased 11x7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes. Serves 8. | NancysKitchen | 1/1/1999 | ||
| CHEESY TAMALE CASSEROLE | Bisquick, Casserole | 2 lb. ground beef 1/2 green pepper, chopped 1 c. finely chopped onion 1 c. taco sauce 1/3 c. Bisquick 1/2 tsp. taco seasoning 1 can whole kernel corn, drained CHEESY TOPPING: 1 3/4 c. water 1 c. sour cream 3/4 c. Bisquick 1/2 tsp. salt 3/4 c. yellow cornmeal 2 c. shredded Monterey Jack cheese 2 eggs | Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown (about 40 minutes). Makes 12 servings. Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended. | NancysKitchen | 1/1/1999 | ||
| CHICKEN BROCCOLI BAKE | Bisquick, Casserole | 3 c. (12 oz.) shredded Cheddar cheese 1 1/2 c. cooked cut up chicken 2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained 1/3 c. milk 3 eggs 3/4 c. Bisquick 3/4 tsp. salt 1/4 tsp. pepper | Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes. | NancysKitchen | 1/1/1999 | ||
| CHILI PEPPER CASSEROLE | Bisquick, Casserole | 3 eggs 1 c. milk 1/2 c. Bisquick mix 1/2 tsp. salt 2 (4 oz.) cans roasted and peeled green chilies 2 c. tomatoes, chopped 2 c. Cheddar cheese, shredded | Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream. | NancysKitchen | 1/1/1999 | ||
| CHILI RELLENO CASSEROLE | Bisquick, Casserole | Whole chilies 1/2 lb. hamburger meat 1 c. milk 1/2 c. Bisquick mix 1/2 tsp. salt 2 (4 oz.) cans roasted and peeled green chilies 2 c. tomatoes, chopped 2 c. Cheddar cheese, shredded | Season hamburger meat and onion. Brown in skillet. Mix milk, eggs and Bisquick together. Put Bisquick mixture on bottom of dish. Then layer hamburger meat, whole chilies, cut in half and cheese. Repeat until casserole is full with cheese on top. Bake 20 minutes at 350 degrees. | NancysKitchen | 1/1/1999 | ||
| CHILI QUICHES | Bisquick, Casserole | 1 c. Monterey Jack cheese 1 c. Cheddar 1 c. half and half 4 oz. can chopped green chilies 1 sm. jar pimentos 4 eggs 1 c. Bisquick 2 tsp. Tabasco sauce Mozzarella or Monterey Jack cheese 1/2 c. milk 3 eggs 1 c. Bisquick | Grease pan; sprinkle chilies, cheese and pimentos on bottom of pan. Mix eggs and Bisquick, add half and half; mix together with electric mixer. Pour over top. Bake at 350 degrees for 30 minute | NancysKitchen | 1/1/1999 | ||
| CHUCK WAGON CASSEROLE | Bisquick, Casserole | 2 c. leftover roast, cubed 16 oz. can corn, drained 1 can tomato soup 1 c. grated cheese 1 tbsp. dry onion 1 tsp. chili powder 1 recipe Bisquick or 1 can biscuits 2 tbsp. butter, melted 1/4 c. yellow corn meal | Mix all but last 3 ingredients. Use 2 1/2 quart casserole. Bake at 400 degrees for 10 minutes. Dip biscuits in butter then in cornmeal. Arrange on top. Bake 20 to 25 minutes. Serves 4 to 6. | NancysKitchen | 1/1/1999 | ||
| COLORFUL EGG CASSEROLE | Bisquick, Casserole | 1 lb. bulk pork sausage 4 oz. mushrooms 1/2 c. sliced green onion 2 med. tomatoes, peeled, chopped 2 c. shredded Mozzarella 1 1/4 c. Bisquick 10 eggs 1 c. milk 1 1/2 tsp. salt 1/2 tsp. pepper | Combine sausage, mushroom, green onion, tomato, cheese (after browning sausage). In mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put sausage mixture in buttered 9x13 pan. Pour mixture on top. Bake uncovered 30 minutes or longer at 350. | NancysKitchen | 1/1/1999 | ||
| CORN CASSEROLE | Bisquick, Casserole | 1 (16 oz.) can creamed corn 1/2 c. milk 1 c. Bisquick 1 egg, beaten 2 tbsp. butter, melted 2 tbsp. sugar 8 oz. Monterey Jack cheese | Mix all but cheese. Pour half into greased baking dish. Slice cheese and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30 minutes at 400 degrees. | NancysKitchen | 1/1/1999 | ||
| CREAMY TURKEY-MUSHROOM CASSEROLE | Bisquick, Casserole | 6 slices bacon 3/4 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1 (4 oz.) can mushrooms 1 can condensed cream of celery soup 1 c. dairy sour cream 1/2 c. shredded cheddar or American cheese 3 c. cut up cooked turkey or chicken 1/4 tsp. salt 1/8 tsp. pepper 2 c. Bisquick baking mix 1/2 c. milk 2 eggs | Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes. Serves 6 to 8. | NancysKitchen | 1/1/1999 | ||
| EASY DEEP DISH TACO SQUARES CASSEROLE | Bisquick, Casserole | 1 lb. ground beef 1 cup sour cream 2/3 cup mayonnaise 2 Tbsps. onion, minced Paprika 2 cups Bisquick 1/2 cup cold water 1-2 tomatoes, sliced 1 cup green pepper, diced 1 cup grated Cheddar cheese, may use more | Mix Bisquick and water into a soft dough. Spread into greased 8 x 8 inch baking dish. Grease 1/2 inch up on the sides. Brown beef and drain. Mix sour cream, mayonnaise, cheese and onion. Set aside. Layer beef, tomatoes and green pepper. Spoon cream mixture on top. Sprinkle with paprika. Bake at 375 degrees for 25-30 minutes. | NancysKitchen | 1/1/1999 | ||
| EASY GARDEN QUICHE | Bisquick, Casserole | 2 c. chopped fresh broccoli * 1/2 c. chopped onions 1/2 c. chopped green peppers 1 c. shredded non fat Cheddar cheese 1 1/2 c. skim milk 3/4 c. no cholesterol Bisquick 1 tsp. salt 1/4 tsp. pepper 3/4 c. egg substitute | Heat oven to 400 degrees. Lightly spray pie plate with vegetable oil. Heat 1 cup water with 1/2 teaspoon salt to boiling. Add broccoli, cook until tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender. 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. *1 package (10 ounce) frozen chopped broccoli or cauliflower, thawed and drained can be substituted for fresh broccoli.(Do not cook.) | NancysKitchen | 1/1/1999 | ||
| HAM UPSIDE-DOWN CASSEROLE | Bisquick, Casserole | 1 1/2 c. cubed, cooked ham 1 tsp. Worcestershire sauce 1 c. lima beans, cooked and drained 1 (8 oz.) can cream style corn 1 c. shredded sharp Cheddar cheese (4 oz.) 2 tbsp. minced onions 2/3 c. Bisquick baking mix 1/3 c. cornmeal 1 egg 1/4 c. milk Parsley (optional) | Heat oven to 400 degrees. Mix ham, beans, corn, cheese, onions, and Worcestershire sauce. Turn into greased 1 1/2 quart casserole. Cover and bake 15 minutes. Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edges of casserole. Bake, uncovered, 20 minutes. Cut into wedges and invert each onto a plate. If you have parsley on hand, use it to garnish. Serves 4. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BACON BREAKFAST PIE (Quiche) | Bisquick, Casserole | 1 lb Bacon 1 carton Green Chili (chopped) 1 cup Grated cheese (Jack) 1 1/2 cup Milk 1 cup Bisquick 6 oz Sour cream 3 Eggs 1 Salt & Pepper to taste | Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min) | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BACON PIE | Bisquick, Casserole | 12 slices of bacon -- sliced; cooked, crumbled 1 cup Swiss cheese -- shredded 1/3 cup onion (chopped) 2 cup milk 4 eggs 1 cup Bisquick 1/8 teaspoon pepper | Preheat oven to 400. Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and onion in pie plate. Beat remaining ingredients. 15 sec. in blender on high speed. Pour into pie plate. Bake 35-40 min. or until knife comes out clean. Cool 5 min. VARIATION; Substitute 2 cups fully cooked smoked ham for the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2 tablespoons. Divide remaining ingredients. amounts in half. Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt square casserole. Bake 30-40 min. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BANANA CREAM PIE | Bisquick, Pie | 1 cup milk 1/3 cup butter 1 teaspoon vanilla 3 eggs 1 1/2 cup sugar -- granulated 1/2 cup Bisquick baking mix 2 bananas -- medium, sliced 1 cup whipping cream -- chilled 2 tablespoon powdered sugar | Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in center comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top. From: The Best of Bisquick | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BEEF AND TOMATO PIE | Bisquick, Casserole | 3 cups cooked beef cut up in bite size pieces 1 cup chopped onion 1 cup thinly sliced celery 3 coarsely chopped tomatoes 1 1/2 cup shredded Swiss cheese 2 1/4 cup milk 1/4 cup melted butter 5 eggs 1 1/4 cups Bisquick 1/2 teaspoons garlic salt | Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingredients. until smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife inserted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BROCCOLI-CHEESE PIE | Bisquick, Casserole, Side | 1 pound broccoli bunch 2/3 cup chopped onion 1/4 cup water 4 slightly beaten eggs 1 1/4 cups milk 4 to 6 drops hot sauce 1/2 teaspoon salt 1/8 teaspoon fresh ground pepper 1/8 teaspoon ground nutmeg 1 tablespoon fresh minced parsley 2/3 cup fresh shredded Swiss cheese 1/3 cup grated Parmesan cheese | Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BROWNIE PIE | Bisquick, Cakes | 4 eggs 1/4 cup melted butter or margarine 4 oz melted chocolate 1/2 cup packed brown sugar 1/2 cup Bisquick 1/2 cup granulated sugar 3/4 cup chopped nuts | Preheat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occasionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts Bake till knife inserted in center comes out clean; about 35 minutes. Cool. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE BUTTERMILK PIE | Bisquick, Casserole | 1 1/2 cup sugar 1 cup buttermilk 1/2 cup Bisquick 1/3 cup melted butter 1 teaspoon vanilla 3 eggs | Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE CARAMEL- CUSTARD PIE | Bisquick, Pie | 2 cups milk 1/4 cup melted butter 4 eggs 1 teaspoon vanilla extract 1 cup firmly packed brown sugar 1/2 cup Bisquick 1/2 cup flaked coconut (optional) | Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Source: Southern Living Cooking School Cookbook, Fall, 1982 | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE CHEESEBURGER PIE | Bisquick, Casserole | 1 lb. ground beef 1 1/2 c. chopped onion 1/8 tsp. salt 1 c. shredded cheddar cheese (4 oz.) Salt & pepper to taste 1 1/2 c. milk 3/4 c. Jiffy or Bisquick mix 3 eggs | Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook and stir beef and onion until brown, drain. Stir in salt and pepper. Spread beef in pie plate, sprinkle with cheese. 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, about 30 minutes. Let stand 5 minutes before cutting to serve. Serves 6 to 8. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE HAM AND SWISS PIE | Bisquick, Casserole | 2 c. fully cooked ham 1 c. shredded cheese 1/3 c. chopped green onion 4 eggs 2 c. milk 1 c. Bisquick 1/8 tsp. pepper | Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40 minutes until golden brown and knife inserted in middle comes out clean. Cool 5 minutes before serving. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE LASAGNA PIE | Bisquick, Casserole | 1/2 c. sm. curd cottage cheese 1 lb. ground beef, cooked & drained 2 c. Mozzarella cheese, shredded 1 tsp. oregano 1 (6 oz.) can tomato paste 1 c. milk 2 eggs 2/3 c. Bisquick or Jiffy baking mix 1 tsp. salt 1/4 tsp. pepper | Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inch or square baking dish 8 x 8 x 2 inch. Layer cottage cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese, oregano and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater or until well blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese; return to oven 1 to 2 minutes. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE MEXICAN PIE | Bisquick, Casserole | 1 lb. ground beef 1/2 c. chopped onion 1 (1/4 oz.) env. taco seasoning 4 oz. can whole green chilies, drained, seeded, chopped 1 c. shredded Monterey Jack cheese (4 oz.) 1 1/4 c. milk 3/4 c. Bisquick mix 3 eggs 1/8 tsp. red pepper sauce | Heat oven to 400 degrees. Lightly grease 10 inch pie plate. Cook and stir ground beef and onion in 10 inch skillet until beef is browned; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. 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, 25-30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired.6-8 servings. | NancysKitchen | 1/1/1999 | ||
| IMPOSSIBLE PUMPKIN PIE | Bisquick, Pie | 16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter or 2 tb margarine 2 Eggs 3/4 c Sugar 1/2 c Bisquick 2 1/2 ts Pumpkin pie spice 2 ts Vanilla | Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. | NancysKitchen | 1/1/1999 | ||
| LIGHT AND CHEESY BROCCOLI CASSEROLE | Bisquick, Casserole | 1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained 1 c. dairy sour cream 1 c. creamed cottage cheese 1/2 c. Bisquick baking mix 1/4 c. margarine or butter, melted 2 eggs 1 tomato (peeled & sliced thin) 1/4 c. grated Parmesan cheese | Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean. Serves 6-8. Oven temperature 350 degrees. | 1/1/1999 | |||
| LOW-CHOLESTEROL CHILES RELLENOS CASSEROLE | Bisquick, Low Cal | 2 (4 oz.) cans diced green chili peppers, drained 8 oz. low-fat Cheddar cheese, shredded (2 c.) 2 c. skim milk 1 c. Bisquick 1 c. frozen egg substitute, thawed or 4 slightly beaten eggs 1 c. low-fat cottage cheese | Spray casserole with nonstick coating. Sprinkle with chili peppers and Cheddar cheese. Combine milk, biscuit mix, egg substitute or eggs. Beat until smooth. Stir in cottage cheese and spoon mixture over chilies and cheese. Bake uncovered in a 350 degree oven about 45 minutes or until puffed and knife inserted near the center comes out clean. Let stand 10 minutes before serving. | 1/1/1999 | |||
| MAIN DISH CASSEROLE | Bisquick, Casserole | 1 lb. lean ground beef, cooked & drained 1 can corn, drained 1 can sliced carrots, drained or 1 lb. fresh cooked carrots 1 can tomato soup 1 tbsp. Italian seasoning 1/2 tsp. chili powder 1 recipe Bisquick or Jiffy mix biscuits | Preheat oven to 350 degrees. Stir first 6 ingredients together and place in a large casserole. Cook covered for approximately 25 minutes. Mix biscuits and spoon on top of casserole. Bake uncovered approximately 10 minutes or until biscuits are done. | NancysKitchen | 1/1/1999 | ||
| MEXICAN CASSEROLE | Bisquick, Casserole | 1 lb. ground beef with 1/2 onion, chopped 1 pkg. taco seasoning 1/2 tsp. season-all 3/4 c. Bisquick 3 eggs 1 1/2 c. milk 1 can green chilies 1 1/2 c. Monterey Jack, grated sharp cheese | Combine Bisquick, eggs and milk and season with salt and pepper. Use 8 inch round glass baking dish. Fry 1 pound ground beef with 1/2 chopped onion. Put in 1 package seasoning. Put in baking dish. Chop 1 can green chilies in circle around outside. In middle 1 1/2 cups sharp Monterey Jack cheese. Pour Bisquick mix over all of it. Bake at 400 degrees for 30 minutes. | NancysKitchen | 1/1/1999 | ||
| MEXICO GIESTA CASSEROLE | Bisquick, Casserole | 2 lb. ground beef 3 tomatoes 1 sm. can chopped green chiles 2 c. Bisquick 1/2 c. water 1 c. sour cream 2/3 c. salad dressing 1 med. onion, diced 3/4 c. grated cheese | Brown meat, add seasonings, 1/2 teaspoon each garlic, onion salt, chili powder, oregano, cinnamon. Cook until meat is brown, drain. Slice tomatoes then mix salad dressing, cheese, sour cream, onion. Set aside. Mix Bisquick and water, pat in bottom of greased 9 x 13 inch baking pan. Add meat, tomato slices, green chilies and top with sour cream mixture. Bake at 350 degrees for 20 to 30 minutes. | NancysKitchen | 1/1/1999 | ||
| MEXICAN SUMMER CASSEROLE | Bisquick, Casserole | 2 c. Bisquick mix 2/3 c. milk 1 lb. hamburger 1 onion, chopped 2 tomatoes, peeled and sliced thin 2 green peppers, chopped 1 c. Miracle Whip 1 c. sour cream 1 c. cheddar cheese, grated | Mix Bisquick and milk. Spread dough into 9 x 13 baking dish. Brown hamburger and onion. Drain and spread onto dough. Layer tomatoes on top of hamburger. Layer peppers on top of tomatoes. Mix together Miracle Whip, cheddar cheese, and sour cream; spread on top of layers. Bake at 350 degrees for 35-45 minutes. | NancysKitchen | 1/1/1999 | ||
| OVEN FRIED CASSEROLE | Bisquick, Casserole | 1 tbsp. margarine 2/3 c. Bisquick baking mix 1 1/2 tsp. paprika 1 1/4 tsp. salt 1/4 tsp. pepper 2 1/2 to 3 1/2 lb. fryer, cut up | Heat oven to 425 degrees. Melt margarine in 13 x 9 inch pan in oven. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin sides down in pan (uncovered). Bake 35 minutes. Turn, bake about 15 minutes or until done. 6 servings. | NancysKitchen | 1/1/1999 | ||
| PEPPER CASSEROLE | Bisquick, Casserole | 2 cans Ortega diced chili peppers 3 eggs, beaten 3 c. milk 1 c. Bisquick 1 lb. cheese of your choice, grated | Grease 9"x13" casserole. Cover bottom with chili peppers. Cover with grated cheese. Mix eggs, Bisquick and milk. Pour over peppers. Bake 45 minutes at 350 degrees. This makes a good brunch dish or perhaps Sunday night supper. You can add bits of other things too for variation. | NancysKitchen | 1/1/1999 | ||
| PIZZA CASSEROLE | Bisquick, Casserole | 1 lb. ground beef 4 - 6 slices cheese 8 oz. tomato sauce 2 c. Bisquick mix | Brown beef in skillet and place in 8 or 9 inch square dish. Add tomato sauce; top with cheese slices. Prepare Bisquick mix with milk and roll into ten biscuits. Place biscuits on top of cheese slices. Bake at 450 degrees for 15 minutes or until biscuits are done. Adding your favorite pizza toppings makes this casserole even better. | NancysKitchen | 1/1/1999 | ||
| REUBEN CASSEROLE WITH RYE BISCUITS | Bisquick, Casserole | 1 (27 oz.) sauerkraut 2 med. tomatoes, thinly sliced 1/4 c. Thousand Island dressing 2 tbsp. butter 3 pkg. sliced corned beef 2 c. shredded Swiss cheese 2 2/3 c. Bisquick baking mix 1/4 c. crushed rye crackers 1/4 c. soft butter 1 tsp. cocoa 2 tsp. molasses 1/2 tsp. caraway seeds 2/3 c. milk MUSTARD SAUCE: 1/2 c. mayonnaise or salad dressing 1/2 c. mustard 1 tsp. chopped onion | Spread sauerkraut in ungreased rectangular pan 13 by 9 by 2 inch. Arrange tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter. Top with corn beef and cheese. Bake 15 minutes. Mix baking mix, cracker crumbs, 1/4 cup butter, the cocoa, molasses and caraway seeds. Add milk, stir with fork into dough. Beat 30 seconds, smooth into ball on surface dust with baking mix, knead 10 times. Roll 1/2 inch thick. Cut with biscuit cutter. Arrange biscuits evenly over top of casserole. Bake 15 to 20 minutes at 425 degrees. Serve with quick mustard sauce. | NancysKitchen | 1/1/1999 | ||
| SAUSAGE AND CHEESE CASSEROLE | Bisquick, Casserole | 1 c. Bisquick 6 eggs 1 lb. sausage 2 c. milk 1 c. grated cheese 1 tsp. dry mustard 1 tsp. oregano 1 tsp. sage; optional | Brown and drain sausage. Mix remaining ingredients and put in 2 quart greased casserole dish. Bake at 350 degrees for 1 hour, until brown. | NancysKitchen | 1/1/1999 | ||
| SLOPPY JOE CASSEROLE | Bisquick, Casserole | 1 lb. ground beef 1 c. catsup 1/2 c. water 2 tbsp. instant minced onion 1 tsp. instant beef bouillon or 1 bouillon cube 2 c. Bisquick or Jiffy 2/3 c. milk Paprika | Heat oven to 400 degrees. Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in catsup, water, onion, and bouillon. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes. Spread half of the dough in ungreased square pan, 8 x 8. Top with beef mixture. Drop remaining dough by spoonfuls onto top, sprinkle with paprika. Bake until light brown, about 25 minutes. The recipe can be doubled also. | NancysKitchen | 1/1/1999 | ||
| SQUASH CASSEROLE | Bisquick, Casserole, Side | 3 c. squash, raw, grated, preferably butternut 1/2 c. Velveeta cheese, grated 1/2 c. onion, sprig parsley Salt and pepper 1 c. Bisquick 1/2 c. oil 4 beaten eggs | Mix all together, and bake at 350 degrees for 40 minutes. | NancysKitchen | 1/1/1999 | ||
| TACO SQUARES | Bisquick, Casserole | 1 1/2 lbs. ground beef 1 c. sour cream 2/3 c. mayonnaise 1 c. shredded sharp cheddar cheese 2 tbsp. chopped onion 2 c. Bisquick 1/2 c. cold water 1 to 2 med. sliced tomatoes 1/2 c. chopped green peppers | Heat oven to 375 degrees. Grease 13 x 9 x 2 baking dish. Cook beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion. Mix bisquick and water, pat in pan pressing 1/2 inch up sides of baking dish. Layer beef, tomatoes and pepper. Spoon cheese mixture on top. Bake about 30 minutes. I have substituted 1/2 cottage cheese, 1/2 light sour cream instead of all sour cream has worked very well. | NancysKitchen | 1/1/1999 | ||
| TUNA CASSEROLE | Bisquick, Casserole | 1/3 c. chopped green peppers 1/3 c. chopped onion 3 tbsp. shortening 1/4 c. Bisquick baking mix 1 can (10 3/4 oz.) condensed cream of mushroom soup 3/4 c. milk 1 can (6 1/2 oz.) tuna, drained 1 (16 oz.) can peas and carrots, drained 1 tbsp. lemon juice 2 c. Bisquick baking mix 1/2 c. cold water 3/4 to 1 c. shredded American cheese | Heat oven to 425 degrees. Cook and stir green pepper and onions in hot shortening in 2 quart saucepan until tender. Stir in 1/4 cup baking mix. Add soup. Gradually stir in milk, heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in tuna, peas and lemon juice. Pour into oblong baking dish, 11 3/4 x 7 1/2 inches. Keep hot in oven while preparing biscuits. Stir in 2 cups baking mix and water to a soft dough into a ball. Flour board, knead 5 times, roll into rectangle, 15 x 9 inches. Sprinkle with cheese, roll up tightly, beginning at wide side. Seal well by pinching edges of dough. Cut into twelve 1 1/4 inch slices. Place cut sides down on tuna mixture. Bake 20-25 minutes. 4-6 servings. | NancysKitchen | 1/1/1999 | ||
| BEAN BAKE | Campbells, Side | 1 1/2 lbs. chopped meat 4 potatoes, cubed 1 (16 oz.) can Campbell's Pork & Beans 2 cans Campbell's Tomato soup | Layer above ingredients in large baking dish. Add salt and pepper. Bake about 1 1/2 hours at 375 degrees. | NancysKitchen | 1/1/1999 | ||
| BEAN SOUP | Campbells | 2 cans Trappey's Jalapeno Beans 2 cans white navy beans 2 cans Campbell's Bean & Bacon soup 2 cup diced ham 1/2 bell pepper, chopped 1 lg. onion, chopped 1 cup water (if cooking in crock pot), or 3 cups water if cooking in boiler | Combine all ingredients. If cooking in crock pot, cook at least 3 hours on high or all day on low. If cooking in boiler, cook until thick and done. | NancysKitchen | 1/1/1999 | ||
| BROCCOLI CHEESE DIP | Campbells, Appetizer, Sides | 1 can Campbell's Br |