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May 7, 2013
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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013

Handcrafted Wood Carvings, Clocks and Cribbage Boards

Recipes for May 2 (More fish and cornbread recipes) 
Recipes for May 4 (Salmon)
Recipes for May 5 (Upside Down Cake)

Bisquick Main Dish and Vegetable Recipes
Impossible Pie - Main Dish Recipes

Substitute Biquick Mix
Makes 2-1/4 cups of mix

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup shortening

In a bowl stir together flour, baking powder, sugar, and salt. Cut in shortening until mixture
resembles coarse crumbs. Store in airtight container for up to 6 weeks at room temperature or for
up to 6 months in the freezer. If frozen, bring mix to room temperature before using.
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Bisquck Chicken Gravy

28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium-high heat, about 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit. Serve at once.
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Bisquick Chicken Pot Pie
Makes 4 servings

1 can Campbell's Cream of Chicken Soup, condensed
1 9 ounce) package frozen mixed vegetables
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 Cup Bisquick Baking Mix

Preheat oven to 400F. In 9" pie plate, mix soup, vegetables and chicken. Mix milk, egg, and
baking mix. Pour over chicken mixture. Bake 30 minutes or until crust is golden.
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Bisquick Cheese Sticks
Makes about 30 Sticks

1 pound mozzarella cheese, cut 3" by 1/2" stick
vegetable oil
1 cup Bisquick
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara Sauce, if desired

Place cheese sticks on tray; freeze at least 1 hour.

Heat 2 inches of oil to 375 degrees in large heavy saucepan or follow manufacturer’s direction on
deep fryer. Beat Bisquick, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into
batter, covering cheese completely. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully,
until golden brown. Drain on paper towels. Let stand 3 minutes before serving.
Serve with Marinara Sauce.
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Bisquick Chicken and Dumplings

1 whole chicken (or favorite chicken parts)
2 cans cream of chicken soup, condensed
3/4 cup milk
1 tablespoon lemon pepper

2 Cups Bisquick
2/3 Cup milk

Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any
spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth.
Bring to a boil. Mix milk and Bisquick. (If you have your own dumpling recipe, use it. I use this
one for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5 minutes Uncover 5 minutes.
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Bisquick Chicken Fried Steak
4 to 6 servings

1/2 cup all-purpose flour
Salt, to taste
Freshly-ground black pepper, to taste
4 tenderized steaks - (to 6)
1 large egg, lightly beaten with 2 tablespoons water
3/4 cup Bisquick
3 tablespoons vegetable oil

Combine the flour with salt and pepper to taste. Dredge the steaks in the seasoned flour, dip in
the egg mixture and coat with the Bisquick.

Heat the oil in a large, non-stick skillet over medium-high heat. Fry the steaks over medium heat
for 4 to 5 minutes per side, turning once, until golden brown and cooked through. Remove the
steaks to a serving platter and keep warm.

Use the drippings in the pan to make your milk gravy.
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Bisquick Sesame Pork Strips 
Bisquick Zucchini Casserole  
Bisquick Zucchini Fritters 
Bisquick Impossible Greek Spinach Pie
Bisquick Impossible Reuben Pie
Bisquick Impossible Sloppy Joe Pot Pie 
Bisquick Impossible Southwestern Pie  
Impossible Barbecue Beef Pie 
Impossible Tamale Pie
Bisquick Quesadilla Pie
Bisquick Impossible Macaroni and Cheese Pie 
Bisquick Impossible Salmon Pie
Bisquick Salmon and Fresh Asparagus Pie
Impossbile Ratatouille Pie
Bisquick Impossible Chili Pie
Bisquick Impossible Creole Pie
Bisquick Bratwurst Impossible Pie
Bisquick Impossible Beef Burrito Pie


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A friend gave me this recipe after she tried it, and said it is the best she's ever eaten. We agreed! Most Banana Breads are better the next day, but this one can even be cut when still slightly warm and it's wonderful.

Cinnamon Swirl Banana Bread

3 medium over-ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
Dash salt

For Swirl:
1/3 cup sugar
1 tbsp. cinnamon

In large bowl, beat egg; add mashed bananas, butter, sugar and vanilla and mix together well. Sprinkle baking soda and salt over the top. Gently stir in flour, just until flour is no longer visible, but do not over-mix. In a small bowl mix the 1/3 cup sugar and cinnamon together. Pour half of the batter into a greased and floured 9x5 inch loaf pan.

Sprinkle with more than half the cinnamon-sugar. Top with remaining batter and sprinkle the remaining cinnamon-sugar on top. Bake at 350º for 50 to 55 minutes, or until tests done. Cool about 10 minutes before removing from pan.

NOTE: some of the sugar-cinnamon mixture fell off the top when I removed it from the pan, but a lot did stay and harden on top as it cooled.
Judy (in Alaska)
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Thanks for the links for free e-books! Say hi to the kits for me.

Ground Beef Stroganoff

1 lb Hamburger
1 can Cream Of Mushroom Soup
1 packet Brown Gravy Mix
4 oz Sour Cream
2 Tbsp Onion, Chopped
Salt And Pepper To Taste
1 small can Mushrooms,Sliced
Egg Noodles,Rice Or Mashed Potatoes

Brown & cook hamburger with chopped onion. While the meat is browning, start the noodles, rice or mashed potatoes. Drain any grease from hamburger. Add cream of mushroom soup, gravy mix (prepared according to packet directions) mix together & simmer over low heat about 10-15 minutes. Add mushrooms and the sour cream. Mix until thoroughly blended. Serve over rice, noodles, or mashed potatoes.
Mommy's Kitchen
Denise in the Villages, FL
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Churn Pickles (sweet pickles)

3 gallons sliced cucumbers
2 cups canning salt (no iodine)
1 cup hot water
1 box of Aluminum (use 2 if small containers)
1 gallon white vinegar
10 lbs sugar
1 box pickling spice
1 large container (tub size) with lid

Mix salt in hot tap water. Pour over cucumbers. Let sit for 8 days. Pour off salt water. Dissolve Aluminum warm tap water. Pour over cucumbers. Let sit overnight. Pour off Aluminum water & rinse with clear cool tap water. Pour vinegar over cucumbers & let sit for 6-8 hrs or overnight. Pour off vinegar. Layer cucumbers & sugar. About middle ways add the picking spice (tied in a cloth or bag). Put a heavy dish on top of pickles & periodically press down on plate to keep sugar & spice down into the pickles. Cover tub with lid and let sit for 6 weeks. The pickles will be crispy & ready to eat. Pour some in a jar & refrigerate. Leave the rest in the tub until needed.
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Pineapple Pork Roast

1 (3 lb.) pork roast
Salt and pepper
1 (8 oz.) can crushed pineapple
2 Tbs. brown sugar
2 Tbs. soy sauce
1/2 clove garlic, minced
1/4 tsp. dried basil
2 Tbs. all-purpose flour
1/4 C. cold water

Cut trimmed roast in half, if necessary, and place in crockpot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on LOW for 8 to 10 hours.

Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to crock pot. Add water to liquid to make 1 3/4 C. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast. Serve with rice.
Artemis in NYC
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Here is one more fish recipe that Sharon may want to try. These are a favorite of mine.
Robbie IN

Fish Tacos

2 tbsp lime juice
1 tsp cumin
1 tsp olive oil
2 tbsp freshly chopped cilantro
1 pound firm white fish fillets such as halibut or cod
8 corn or flour tortillas- can also use taco shells
Chopped lettuce, onions and tomatoes
Sour Cream
Shredded cheese

In a small bowl, combine lime juice, cumin, olive oil and cilantro. Place fish in a glass baking dish or in a resealable plastic bag. Add marinade. Cover

and marinate in the refrigerator for at least 15 minutes. Coat a nonstick baking sheet with cooking spray and preheat oven to 350 degrees. Place marinated fish on baking sheet and bake for 15-20 minutes, until fish flakes easily with a fork. Alternatively, broil or grill fish, allowing 10 minutes per inch of thickness.

Warm tortillas according to instructions on package. When fish is cooked, cut into strips or chunks and divide among tortillas. Add chopped lettuce, onions, tomatoes, sour cream, salsa and shredded cheese. Fold tortillas over and serve.
Robbie IN
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Broccoli Cauliflower Salad with Bacon

3 crowns fresh broccoli separated and sliced into bite sized pieces
1/2 head fresh cauliflower separated and sliced into bite sized pieces
1/4 red onion diced
2 ribs of celery sliced
2 T. fresh parsley rough chopped
4 strips of bacon cut into small pieces and fried crisp, then drained
1/3 C. golden raisins
3 Oz. cheddar cheese grated

These ingredients make up the dressing:
1/2 C. Hellman's mayonnaise
1/2 C. Hidden Valley Ranch Dressing
2 T. sugar
1/4 t. salt
1/8 t. pepper

Assemble the vegetables in a mixing bowl and set aside. Stir the dressing ingredients together and pour over the vegetables. Stir in the golden raisins. Top with the bacon and cheese. Cover and refrigerate until serving time. Just before serving stir altogether and turn onto a large green cabbage or lettuce leaf.
Bren in North Louisiana
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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