FOLKLORE-L Archives

From: "ErickJ Karcher" <>
Subject: [FOLKLORE FAMILY] [EasyMeals] Bisquick Recipes~Part 2
Date: Mon, 11 Mar 2002 18:30:07 -0500

From: "cathianne2001"

CHILI RELLENO CASSEROLE

Whole chilies
1/2 lb. hamburger meat
Mozzarella or Monterey Jack cheese
1/2 c. milk
3 eggs
1 c. Bisquick

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.


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PEPPER 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.




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MEXICAN 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.


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LOW-CHOLESTEROL CHILES RELLENOS CASSEROLE


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.


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CREAMY TURKEY-MUSHROOM 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.


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MEXICAN CASSEROLE


2 c. Bisquick baking mix
1/2 c. cold water
1 lb. ground beef
2 to 3 med. tomatoes, thinly sliced
3/4 c. green pepper, chopped
1 c. dairy sour cream
2/3 c. salad dressing
1 c. sharp Cheddar cheese, shredded
2 tbsp. onion, chopped
Paprika


Heat oven to 375 degrees. Grease a 9 x 13 inch pan. Mix baking mix
and water until soft dough forms. Beat 20 strokes. Pat into pan with
floured hands, pressing 1/2 inch up sides. Cook and stir ground beef
until brown. Drain. Layer beef, tomatoes and green pepper on dough.
Mix sour cream, salad dressing, cheese and onion together. Spoon over
top. Sprinkle with paprika. Bake 25 to 30 minutes.
Makes 6 servings.


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SQUASH CASSEROLE


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.


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SAUSAGE CASSEROLE


1 lb. "light" sausage
1 can Cheddar cheese soup
1 (28 oz.) tomatoes, drained and chopped
1 c. diced potatoes (I microwave in a small amount of water)
1 c. chopped green onions
1 can chopped green chilies
1 tsp. coriander or poultry seasoning

TOPPING:
1 c. Bisquick baking mix
2 tbsp. chopped green onions
1/2 Cheddar cheese, shredded
2/3 c. self rising cornmeal
1/2 c. milk
1 egg

Stir sausage in skillet until cooked (not seared). Drain well. Mix
all the above and simmer 10 minutes. Spoon into 3 quart casserole
dish and spread with topping. Combine and spread over sausage
mixture. Bake at 375 degrees for 15 to 20 minutes or until topping is
light brown.


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CORN 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.


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CHILI PEPPER 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.


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MEXICO GIESTA 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.


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REUBEN CASSEROLE WITH RYE BISCUITS


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.




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LIGHT AND CHEESY BROCCOLI CASSEROLE


1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 c. sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. grated Parmesan cheese
2 eggs
1 tomato, sliced thin
1/4 c. margarine, melted


Grease lightly square baing dish, 8 x 8 x 2 inches. Spread broccoli
in dish. Beat sour cream, cottage cheese, Bisquick, margarine, and
eggs with hand beater 1 minute. Pour over broccoli. Arrange tomato
slices on top, sprinkle with Parmesan cheese. Bake at 350 degrees
until golden brown and knife inserted halfway between center and edge
comes out clean, about 30 minutes. Cool for 5 minutes.


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CAULIFLOWER HAM AU GRATIN CASSEROLE


4 c. partially cooked fresh cauliflower or 2 (10 oz.) pkgs. frozen,
thawed & drained
1 1/2 c. fully cooked ham, cubed
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
2/3 c. Bisquick baking mix
2 tbsp. butter
2 tbsp. shredded cheddar cheese


Arrange cauliflower in ungreased rectangular baking dish (11"x7" x 1
1/2"). Sprinkle with ham cubes. Beat soup and milk until smooth, pour
over ham. Mix remaining ingredients until crumbly, sprinkle over soup
mixture. Sprinkle with paprika. Bake until topping is golden brown,
20 to 25 minutes at 400 degrees.
Serves 8.


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MAIN DISH 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.



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CORN CASSEROLE


2 cans cream style corn
1 c. milk
3 eggs, beaten
1 1/2 c. Bisquick
8 oz. pkg. Monterey Jack cheese, grated
1 sm. can chopped green chilies

Mix together corn, milk, eggs, and Bisquick. Pour half of mixture
into greased 9 x 13 inch casserole dish. Layer with grated cheese and
green chilies. Cover with remaining corn mixture. Bake at 400 degrees
for 45 minutes.


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SLOPPY JOE 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.




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ZUCCHINI SEAFOOD CASSEROLE


4 c. zucchini, peeled and sliced 1/4 inch
1 1/2 c. Bisquick baking mix
1 1/2 c. shredded processed sharp American cheese
1 c. chopped onion
1 (6 1/2 oz.) can crab meat, drained and cartilage removed or1 (6 1/2
oz.) can tuna, drained
1/2 c. vegetable oil
3 eggs, beaten
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper


Heat oven to 400 degrees. Grease baking dish (12 x 7 1/2 x 2). Mix
all ingredients together. Spread evenly into casserole. Bake
uncovered until golden brown and inserted knife in center comes out
clean, 25-30 minutes. Garnish with thinly sliced zucchini.


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ZUCCHINI CASSEROLE


6-8 c. zucchini, chopped
1 lg. onion, chopped
1 1/2 c. American cheese, shredded
1 1/2 c. Bisquick
3 eggs
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 tsp. oregano


Mix all ingredients except eggs and oil in large bowl. Beat eggs and
add to mixture. Pour into large casserole or 13 x 9 inch pan. Bake
uncovered for 50 minutes at 350 degrees.


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CHILI CORN CASSEROLE


1 1/2 c. Bisquick
1/4 c. soft margarine
1/2 c. milk
2 eggs
1 can creamed corn
1 (7 oz.) can chilies, diced
3 c. Jack cheese, grated

Mix margarine and Bisquick; add milk, eggs, and corn. Mix until
moist. Pour 1/2 mixture into 8 x 8 inch pan, greased. Lay green
chilies on Bisquick mixture. Cover with cheese. Spread remaining
Bisquick mixture.
Bake at 400 degrees for 45-60 minutes.


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HAM UPSIDE-DOWN 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.


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CHEESY TAMALE 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.




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MEXICAN SUMMER 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.


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OVEN FRIED 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.


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BEEF BURITTO 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.


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SLOPPY JO CASSEROLE


1 lb. ground beef
1/2 c. water
2 c. Bisquick
1 c. catsup
1 pkg. sloppy jo seasoning
2/3 c. milk


Brown beef and drain. Add catsup, water and seasoning mix. Simmer 5
minutes. Mix Bisquick and milk to make a soft dough. Spread 1/2 of
batter in pan and spread meat mixture over it. Drop remaining batter
by spoonfuls on top. Bake 30 minutes at 400 degrees.


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LOW CHOLESTEROL CHILI RELLENOS CASSEROLE


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
4 slightly beaten eggs
1 c. low-fat cottage cheese
Salsa; optional


First spray 12 x 7 1/2 x 2 inch baking dish with non-stick coating.
Sprinkle with chili peppers and cheddar cheese. In medium bowl
combine milk, Bisquick mix, eggs; beat until smooth. Stir in cottage
cheese. Spoon eggs on top of chilies and cheese. Bake uncovered at
350 degrees for approximately 45 minutes until puffed. Casserole is
down when you insert knife into center and it comes out clean. Let
stand 10 minutes before serving.
Top with salsa.
Serves 6.




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CHUCK WAGON 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.


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CREAMY-TURKEY MUSHROOM CASSEROLE


6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 can (4 oz.) mushroom stems and pieces, drained
1 can (10 3/4 oz.) condensed cream of celery soup
1 c. dairy sour cream
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
1/2 c. shredded Cheddar or process American cheese (about 2 oz.)


Heat oven to 350 degrees. Grease 2-quart round casserole. Fry bacon
in 10-inch 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.
6 to 8 servings.


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CASSEROLE APPLE DISH


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.


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VEGETABLE PIE


2 c. of broccoli (or cauliflower)
1/2 c. onion
1/2 c. chopped green pepper
1 c. shredded Cheddar cheese (7 oz.)
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1 tsp. salt
1/4 tsp. pepper


Heat oven 400 degrees F. Grease pie pan. Boil all vegetables until
almost tender. Drain. Mix broccoli, onion, green peppers and shredded
cheese together. Pour in pie pan. Beat Bisquick, milk and eggs on
high speed. Pour into pie pan with vegetables. Bake at 400 degrees F.
for 40 minutes.


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CHILI QUICHES


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


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 minutes.




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EASY QUICHE


2 c. cauliflower *
1/3 c. chopped onion
1 c. grated cheese (We use Jack with a little Swiss)
1/3 c. chopped green pepper3 eggs
1 c. milk
1/2 c. Bisquick
Salt
Pepper

*Broccoli, spinach, zucchini, etc., may be substituted for
cauliflower. Our favorite is with mushrooms.) Cook cauliflower or
vegetable of your choice for approximately 10 minutes and drain and
put in 9 inch pie plate. Beat 1 minute with hand beater and add to
above ingredients already in pie plate. Bake 45 minutes at 375
degrees.


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ZUCCHINI CASSEROLE


4 c. diced or chopped, peeled zucchini
1 c. Bisquick
1/2 tsp. oregano
1/2 c. oil
1/2 c. grated Parmesan cheese
1/2 c. chopped onion
1/2 tsp. garlic powder
Salt & pepper to taste
4 beaten eggs
2 tbsp. chopped parsley
2 tbsp. basil


Mix all together and bake in ungreased 2 quart casserole at 350
degrees for 40 minutes. Remove cover for last 15 minutes. 4 cups
zucchini = 1 3/4 pounds approximately.


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COLORFUL EGG 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.


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IMPOSSIBLE CHEESEBURGER PIE


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.


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TACO SQUARES


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.




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EASY GARDEN QUICHE


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.)



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Impossible Pumpkin Pie Recipe


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.
High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes.

This thread:

• [FOLKLORE FAMILY] [EasyMeals] Bisquick Recipes~Part 1 by "ErickJ Karcher" <>

  • [FOLKLORE FAMILY] [EasyMeals] Bisquick Recipes~Part 2 by "ErickJ Karcher" <>