_Breading meat, chicken, sea food, or fish._
Simply coat with Bisquick. Or dip in Bisquick, then slightly beaten egg, then Bisquick. Flavor with onion or garlic or celery salt, or your favorite seasonings.
_Perfect corn bread batter, and so easy now._
1 cup chopped onion 2 tbsp. fat 1 lb. ground beef 1 tsp. salt ½ tsp. chili powder 1 tbsp. Worcestershire sauce 10½-oz. can tomato soup 1 cup water
Heat oven to 450° (hot). Brown onion in hot fat; add meat and brown until crumbly. Add seasonings, soup, and water; bring just to boiling, stirring occasionally. Pour Corn Bread Batter over meat in skillet. Bake _20 min._ _6 to 8 servings._
_Corn Bread Batter_: Mix well with fork ¾ cup Bisquick, ¾ cup corn meal, ½ tsp. salt, 1 egg, ¾ cup milk.
1 egg, slightly beaten ¼ cup water ½ cup Bisquick ¼ tsp. salt, if desired 12-oz. box frozen shrimp (about 17) or fresh shrimp
Mix egg, water. Beat in Bisquick, salt. Peel shell from shrimp, leaving last section and tail intact. Cut a slit through center back without severing either end; remove black line. Dry shrimp; dip in batter; fry in deep hot fat (375°) 1½ to 2 min., until golden brown. Drain shrimp on absorbent paper. Serve with tartar sauce or cocktail sauce.
_Glamorous desserts to do easily! Find more under “Company’s Coming” and “For Lunch or Supper.”_ _Betty Crocker_
_Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit._
1 cup Bisquick ¼ cup soft butter (½ stick) 3 tbsp. boiling water
Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake _8 to 10 min._
2 tbsp. Bisquick 1 cup sugar ½ tsp. cinnamon 1 cup water 1 tbsp. lemon juice 4 cups sliced fresh peaches
Heat oven to 425° (hot). Mix all together. Pour into 11½x7½x1½″ oblong baking dish. Top with Pinwheels. (See recipe below.) Bake _25 min._ Serve warm with cream. _8 to 10 servings._
Make ½ recipe Fruit Shortcake dough (p. 3). Pat into 6″ square; spread with 1 tbsp. soft butter. Sprinkle with 2 tbsp. sugar, ¼ tsp. cinnamon, 3 tbsp. chopped nuts. Roll as for jelly roll; moisten edge; and press to seal. Cut into 8 to 10 slices.