Part 2

[1]In altitudes over 3,500 feet, add 2 tbsp. more milk. Bake at 375° (quick mod.) _25 to 30 min._

_Perfect when the girls drop in to chat and sip._

¾ cup drained crushed pineapple ½ cup soft butter ½ cup brown sugar (packed) 1 tsp. cinnamon

Heat oven to 425° (hot). Mix ingredients and divide among 12 large greased muffin cups. Make Fruit Shortcake dough (p. 3). Spoon over pineapple mixture. Bake _15 to 20 min._ Invert on tray or rack immediately to prevent sticking to pans.

_Party Snacks_

_Just what teen-agers ask for—the tastiest, the heartiest, “the most.”_

1 egg ½ cup milk 1 cup Bisquick 2 tbsp. yellow corn meal ¼ tsp. paprika ½ tsp. dry mustard ⅛ tsp. cayenne 1 lb. frankfurters (8 to 10)

Heat deep fat to 375°. Blend egg and milk. Stir in dry ingredients. Dip frankfurters into batter. Fry until brown, 2 to 3 min.

_Neat Trick:_ Push wooden skewer into end of Batter Frank for eating with fingers.

Heat oven to 400° (mod. hot). Season ½ lb. hamburger or bulk pork sausage with desired amounts of salt, pepper, and chopped onion. Shape into 2½″ patties. Brown in hot fat. Make Fruit Shortcake dough (p. 3 )—_except_ omit sugar. Roll out ⅛″ thick. Cut into 3″ rounds. Place each browned patty between 2 rounds. Press edges together with fork. Prick tops. Bake on baking sheet _about 15 min._ Serve hot as a finger food or with tomato sauce. _6 servings._

VELVET FUDGE CAKE

_Gooey and rich with frosting baked in the middle._

Make Velvet Crumb Cake (p. 12)—_except_ add ⅓ cup cocoa with the Bisquick. Pour half of batter into greased and floured 8″ square pan. Spread with half of Topping. Cover with remaining batter. Bake. Immediately spread with rest of Topping. Serve warm.

_Topping:_ Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.

Heat oven to 400° (mod. hot). Make Fruit Shortcake dough (p. 3). Roll into 15x6″ rectangle. Cut into ten 3″ squares. Place half a wiener, a strip of cheese the same size, and 2 tsp. chili sauce or catsup on each square. Fasten sides of boat to wiener with toothpicks. Bake _15 to 20 min._

Make Waffles (p. 2)—_except_ add ½ cup sugar, 2 sq. unsweetened chocolate (2 oz.), melted, and ½ cup chopped nuts to batter. Serve with whipped cream or ice cream, or dust with confectioners’ sugar.

PIZZA PIE

_Amaze your guests with an Italian dish as real as if you’d ordered it from Italy. (Pictured on cover.)_

2 cups Bisquick ½ cup water ½ cup grated Parmesan cheese 1½ to 2 cups well drained cooked tomatoes or 1 small can tomato sauce ½ lb. nippy cheese, cut in small pieces one or two 2-oz. cans anchovies, chopped, or 1 can sardines, flaked, or 1 cup chopped salami pepper 2 tbsp. cooking (salad) oil ½ med. onion, grated

Heat oven to 425° (hot). Mix Bisquick and water. Knead about 1 min. on surface dusted with Bisquick. Roll into a circle ¼” thick. Place on baking sheet. Pinch edge of dough to make slight rim. Arrange other ingredients on dough in order listed. Bake _20 to 25 min._ Serve in wedges.

_Nippy tidbits to nibble on._

1 cup Bisquick ½ cup grated sharp yellow cheese 2 tbsp. mayonnaise about ⅓ cup milk ½ cup chopped parsley or chives 1 tbsp. grated onion

Heat oven to 450° (hot). Blend thoroughly with fork Bisquick, cheese, mayonnaise, and milk. Shape into ½″ balls. Roll in mixture of parsley and onion. Bake on greased baking sheet _8 to 10 min._ _Makes about 30._

CINNAMON BISCUIT BALLS

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Shape into small balls and roll in mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake on lightly greased baking sheet _8 to 10 min._ _Makes about 2 doz. biscuits._

FLAVORTOPS

_Serve them hot and tasty, sitting pretty on the salad plate._

1 tbsp. chopped pimiento 1 tbsp. chopped parsley 2 tsp. minced onion 2 tbsp. butter 3-oz. pkg. cream cheese

Heat oven to 450° (hot). Blend ingredients and spread over top of unbaked Biscuits (p. 3). Bake _10 to 15 min._ _Makes 16 small or 8 large biscuits._

Heat oven to 450° (hot). Make Biscuit or Fruit Shortcake dough (p. 3). Roll into 15″ square on surface lightly dusted with Bisquick. Cut into twenty-five 3″ squares. Place on ungreased baking sheet. Spoon a little Ham Filling onto center of each square. Make triangle by folding one half over the other so top edge slightly overlaps. Press edges together with a fork dipped in cold water. Bake _8 to 10 min._

_Ham Filling:_ Blend two 2¼-oz. cans deviled ham and 2 tbsp. cream.

MAIN DISHES _For Lunch or Supper_

_Leftovers are “loved-overs” when you have your Bisquick._

Heat oven to 425° (hot). Mix 2 cups chopped cooked chicken, ham, veal, beef, lamb, or sea food with about ½ cup gravy or White Sauce (p. 16). Make Biscuit dough (p. 3). Roll into 18x9″ rectangle. Spread with meat. Roll up beginning at wide side. Seal edges. Slice 1½″ thick. Place slices in well greased pan (close together for soft sides, apart for crusty sides). Bake _15 to 20 min._ Serve with gravy or sauce. _Makes 12._

HAMBURGER ROLL-UPS

Follow recipe above—_except_ spread dough with Hamburger Filling (sauté 1 med. onion, chopped, in 1 tbsp. hot fat; stir in 1 lb. ground round steak and cook until well browned; mix in 3 tbsp. Bisquick, ½ tsp. salt, dash of pepper; gradually add ½ cup milk, stirring constantly; boil 1 min., cool). Serve with mushroom sauce.

SEA FOOD ROLL

Follow recipe above—_except_ use any sea food and do not cut roll in slices. Put sealed edge down on greased baking sheet or pan. Cut slits in top. Bake. Cut into thick slices. Serve with White Sauce (p. 16) to which cut-up hard-cooked eggs, sliced olives, or sautéed mushrooms have been added. Or use condensed cream of mushroom soup diluted with ½ cup milk, heated, for sauce.

BAKED MEAT SANDWICH

_Known in Italy as cavatzone, a treat by either name. (Pictured on inside of back cover.)_

1 lb. ground lean pork ½ cup chopped onion ¼ cup grated Parmesan cheese ½ cup grated Swiss cheese 1 large egg, beaten ¼ tsp. Tabasco sauce 1½ tsp. salt 2 tbsp. minced parsley

Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool. Mix rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (p. 3). Spread half of dough in well greased 8″ square pan. Spread with meat mixture. With fingers, spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk for crusty glaze. Bake _25 to 30 min._ Cut in squares or in ½” slices and serve hot or cold.

TV SUPPER

Baked Meat Sandwich, Tossed Green Salad, Orange Sherbet.

MEAT SHORT PIES

Heat oven to 450° (hot). Make your favorite cooked chicken or meat pie filling. Spoon into oblong casserole or individual baking dishes. Make Short Pie dough (p. 8). Divide into 6 parts. With palm of hand flatten each part into 3 to 4″ rounds on baking sheet. Prick with fork. Bake _about 8 min._ When serving, set baked rounds on hot filling. _6 servings._

WAFFLES AND PANCAKES

_A good (and easy!) way to stir up excitement at lunch or supper._ _Betty Crocker_

_Mighty special for your favorite friends, too._

Make Pancakes (p. 2), using about ½ cup batter for each pancake. Spoon ¼ cup Creamed Chicken (recipe below) onto half of each pancake. Fold over. Place on baking sheet. Sprinkle with grated sharp yellow cheese ... about 1 tbsp. for each cake. Place under broiler or in oven to melt cheese. _8 servings._

¼ cup butter ¼ cup Bisquick ½ tsp. salt ¼ tsp. pepper 2 cups milk

Melt butter over low heat. Blend in Bisquick, seasonings. Cook over low heat, stirring until smooth and bubbly. Take from heat. Stir in milk. Bring to boil; boil 1 min., stirring constantly.

CHEESE SAUCE

Stir in 2 cups grated sharp cheese.

CREAMED CHICKEN

Carefully stir in 1 tbsp. lemon juice, 2 cups cut-up cooked chicken, ½ cup sliced mushrooms sautéed in butter, and 2 tbsp. chopped pimiento.

ONION PANCAKES WITH BEEF CRUMBLE

_Don’t spare the onion, and make lots of Beef Crumble._

Make Pancakes (p. 2)—_except_ add 1 cup minced onion sautéed in 2 tbsp. hot fat. Serve piping hot with

_Beef Crumble and Gravy:_ Brown ½ lb. ground beef and ¼ cup minced onion in 2 tbsp. hot fat. Add 1 tsp. salt, ½ tsp. pepper, ¼ cup Bisquick. Continue browning. Slowly stir in ½ cup milk and 2 cups water.

WAFFLE CLUB RABBIT

Make Waffles (p. 2). Top each one with a slice or more of fresh tomato. Spoon Cheese Sauce (above) over, then garnish with strips of crisp bacon.

Heat 1½ cups whole-berry cranberry sauce until warm. Make Waffles (p. 2 ). Serve 2 sections of waffle sandwich-style with Creamed Chicken (above) between. Top with warm cranberry sauce. _6 to 8 servings._

_Are you a Twosome?_ Most of the recipes in this book can be cut in half for 3 servings.

_For Lunch or Supper_ BREADS

_The biscuit’s the thing—so choose your flavor and make them in just minutes._ _Betty Crocker_

CHEESE BISCUITS

_Just this little touch makes lunch an event._

Make Biscuits (p. 3)—_except_ mix ½ cup grated sharp yellow American cheese with the Bisquick.

BACON BISCUITS

Make Biscuits (p. 3)—_except_ mix ⅓ cup drained crisply cooked bacon bits (about 4 strips) with the Bisquick.

BACON WHIRLS

Heat oven to 425° (hot). Make Biscuit dough (p. 3). Roll into 16x7″ rectangle. Brush with bacon fat. Spread with ⅓ cup diced crisply cooked bacon. Roll up tightly, beginning at wide side. Seal edge. Slice 1″ thick. Place on ungreased baking sheet or in muffin cups. Brush tops with bacon fat. Bake _10 min._ _Makes 16._

_Neat Trick_: How does your family like biscuits:

Crusty Sides? Place biscuits on baking sheet with spaces between.

Soft Sides? Place biscuits close together on baking sheet or in pan.

DROP BISCUITS

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Drop with spoon on greased baking sheet. Bake _10 to 15 min._

WHUFFINS

Make richer Muffins (p. 2)—_except_ fold 1½ cups Wheaties carefully into batter.

LONDON BUNS

_Fruity little muffins for lunch or tea._

Make richer Muffins (p. 2)—_except_ add 1 cup raisins or currants and ½ cup candied fruit (3 oz.) to batter.

CELERY CRESCENTS

Heat oven to 450° (hot). Make Biscuits (p. 3). Roll into 12 to 13″ circle. Brush lightly with melted butter. Cut into 16 pie-shaped wedges. Roll up tightly beginning at wide end. Place on baking sheet, point underneath. Shape into crescents. Brush tops with melted butter. Sprinkle with celery seeds and a little salt. Bake _10 to 12 min._ _Makes 16._

HOT PIMIENTO CHEESE BISCUITS

Make Biscuits (p. 3). Lay sliced pimiento cheese on top of hot baked biscuits and return to oven for cheese to melt, about 5 min.

FAVORITE LUNCH

Hot Vegetable Soup Cheese Biscuits Applesauce 1-2-3 Peanut Butter Cookies (p. 19)

DESSERTS

RANCH PUDDING

_Makes its own butterscotch sauce as it bakes._

2 cups brown sugar (packed) 2½ cups water 2 tbsp. butter ½ cup milk 1¼ cups Bisquick 1 cup raisins or chopped dates ½ to 1 cup chopped nuts 1 tsp. vanilla

Heat oven to 350° (mod.). Mix in saucepan 1 cup brown sugar, water, butter. Boil 5 min. Pour into 8″ square pan. Mix in bowl, 1 cup brown sugar, milk, Bisquick, raisins or dates, nuts, vanilla. Spoon batter on top of sugar mixture. It will sink into the liquid and spread out as it bakes. Bake _45 min._ Serve warm with plain or whipped cream. _9 servings._

4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained 2 tbsp. water ¼ to ⅓ cup sugar (depending on tartness of fruit) 1¼ cups Bisquick ½ cup sugar ½ tsp. cinnamon 1 egg, beaten

Heat oven to 400° (mod. hot). Place fruit in greased 10x6″ baking dish. Sprinkle with water and sugar. Mix Bisquick, sugar, cinnamon and pour egg on slowly, stirring constantly until crumbly. Sprinkle over fruit. Dot with butter. Bake _about 25 min._ until brown. Serve hot or cold with milk or cream. _6 to 8 servings._

½ cup Bisquick ¾ cup sugar ⅓ cup cocoa 1 cup cold water 2 cups milk 1 tsp. vanilla

Mix Bisquick, sugar, cocoa. Gradually stir in water and milk. Bring to boil over medium heat; boil 1 min. Add vanilla. Pour into sherbet glasses. Sprinkle with sugar. Cool. Top with whipped cream. _6 servings._

_Velvet Crumb is a favorite right side up and a double favorite upside down._

Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8″ square pan or 9″ round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter (p. 12). Pour over fruit. _Bake 35 to 40 min._, until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.

_Neat Trick:_ Dazzle the family with different designs on your upside-down cakes.

EASY COOKIES

CHOCOLATE CHIP COOKIES

_All-time favorites for the cooky jar._

¼ cup soft butter ¾ cup brown sugar (packed) 1 egg 1½ cups Bisquick ½ cup chopped nuts 6-oz. pkg. semi-sweet chocolate pieces or one or two candy bars cut in small pieces

Heat oven to 375° (quick mod.). Mix well butter, sugar, egg. Stir in Bisquick, nuts, chocolate pieces. Drop with teaspoon 2″ apart on ungreased baking sheet. Bake _about 10 min._ until light brown. _Makes 3 doz._

CHOCOLATE DROP COOKIES

Use granulated sugar in place of brown, omit chocolate pieces, and blend in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake.

COCONUT ORANGE DROPS

Omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated orange rind. Do not overbake.

_Nice as mother used to make—easier and quicker, too._

¼ cup butter ¾ cup sugar 1 egg 1⅓ Cups Bisquick ½ cup chopped nuts 1 cup cut-up dates

Heat oven to 350° (mod.). Mix thoroughly butter, sugar, egg. Stir in Bisquick, nuts, dates. Bake _25 min._ in greased 8″ square pan. Cool about 1 hr. Cut in bars. Roll in confectioners’ sugar.

1-2-3 PEANUT BUTTER COOKIES

1 cup peanut butter ¼ cup shortening 1 cup granulated sugar or brown sugar (packed) ½ cup boiling water 2 cups Bisquick

Heat oven to 400° (mod. hot). Blend peanut butter, shortening, sugar, water with rotary beater or spoon until smooth. Stir in Bisquick. Drop small teaspoonfuls on lightly greased baking sheet. Flatten with bottom of glass dipped in Bisquick or press with fork dipped in Bisquick. Bake _8 to 10 min._ _Makes about 6½ doz._

“PUDDING COOKIES”

¾ cup Bisquick 1 pkg. instant pudding mix ¼ cup cooking (salad) oil 1 egg

Heat oven to 350° (mod.). Mix ingredients until dough forms a ball. Shape into balls, using 1 teaspoon dough for each ball. Place on ungreased baking sheet. Flatten to about 2” with hand. Bake _8 min._ _Makes 2½ to 3 doz._

BISQUICK-WHEATIES SQUARES

2 eggs, beaten 1¼ cups brown sugar (packed) ½ tsp. vanilla 1 cup Bisquick ½ cup chopped nuts ½ cup shredded coconut, if desired 1 cup Wheaties

Heat oven to 350° (mod.). Grease a 9″ square pan. Blend thoroughly eggs, brown sugar, vanilla, Bisquick. Mix in nuts, coconut. Fold in Wheaties. Spread in pan. Bake _30 to 35 min._ Cut in 2″ squares while warm. _Makes 16._

_For Breakfast_ PANCAKES & WAFFLES

_These are frankly fancy—for just good plain pancakes see p. 2._ _Betty Crocker_

PUFF PANCAKES

2 eggs 1 cup milk 2⅓ cups Bisquick 2 tbsp. sugar ¼ cup cooking (salad) oil or melted shortening

Beat eggs until soft peaks form. Blend in milk. Add Bisquick and sugar. Mix just until thoroughly dampened. Fold in oil. Spoon onto medium-hot griddle. Grease griddle, if necessary. When puffed up, and bubbles begin to break, cook on other side. _Makes 15 to 20._

PUFF WAFFLES

_Follow recipe above—except bake in preheated waffle baker._

_Neat Trick:_ Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.

WAFFLES WITH PINEAPPLE

_Perfect match for smoked ham._

2 cups crushed pineapple (#2 can) ¼ cup brown sugar (packed) 2 tbsp. butter

Mix pineapple, sugar, butter. Bring to boil, then simmer 3 min. Add a little water if too thick. Spoon warm over crisp baked Waffles (p. 2).

P.S. Griddle is right temperature for baking when a few drops of water sprinkled on it jump around.

BLUEBERRY PANCAKES OR WAFFLES

_Topped with honey or hard sauce they double for dessert._

Make Pancakes or Waffles (p. 2)—_except_ add 2 tbsp. sugar to the batter; then gently fold in 1 cup fresh, or drained frozen or canned blueberries. Dust with confectioners’ sugar.

_How to be special to the children._

Make Pancake batter (p. 2). Thin with a little milk. Then spoon out a tablespoon at a time to fill your griddle with tiny mouthfuls of “silver dollar” pancakes. Serve several on each plate.

Lay short strips of bacon over grids of heated waffle iron. Close and bake about 1 min. Make Waffle batter (p. 2)—_except_ omit shortening. Spoon batter over bacon. Bake.

Add ¾ to 1 cup finely chopped pecans to Pancake or Waffle batter (p. 2). Bake. Serve with syrup or ice cream.

Make Pancakes (p. 2). Roll a fried pork sausage link in each pancake. Top with

MAPLE GLAZE

1 cup maple or maple-flavored syrup 1 tbsp. butter 2 tbsp. cream

Mix and cook gently without stirring until slightly thickened (_about 5 min._).

SPICY PANCAKES

_Keep these in mind for dessert, too._

Add 1 tsp. cinnamon, ½ tsp. _each_ allspice, cloves, and nutmeg to Pancake batter (p. 2). Bake. Serve with Spiced Cherry Sauce.

SPICED CHERRY SAUCE

¾ cup sugar 3 tbsp. cornstarch ¼ tsp. cinnamon ⅛ tsp. salt 1 cup chopped fresh cherries (or #2 can) 1 tbsp. strained lemon juice 1 cup juice from cherries or water

Mix sugar, cornstarch, cinnamon, salt in saucepan. Add rest of ingredients. Bring to boil, stirring constantly. Boil 1 min. Serve hot over plain or Spicy Pancakes (above).

Add 2 cups grated unpeeled apple, 1 tbsp. lemon juice, and 2 tbsp. sugar to Pancake batter (p. 2). Bake. Serve with syrup.

TROPICAL PANCAKES

Make Pancakes (p. 2). Top each stack with a pineapple slice. Serve with fresh orange syrup made by boiling together until slightly thickened 1 cup orange juice, ⅓ cup sugar, and ¼ cup water.

SOUR CREAM PANCAKES

Make Pancakes (p. 2)—_except_ use 1 cup water and ⅔ cup sour cream in place of milk.

CORN MEAL PANCAKES OR WAFFLES

Make Pancakes or Waffles (p. 2)—_except_ use ½ cup corn meal in place of ½ cup of the Bisquick.

_Neat Trick_: To use up Leftover Pancake Batter:

_French Toast_: Dip slices of day-old or stale bread in leftover batter. Sauté in hot shallow fat until brown, turn and brown on other side. Serve with syrup or jelly and confectioners’ sugar.

_Meat Mates_: Dip apple rings, pineapple slices, cooked baby carrots, or cooked parsnips in leftover batter. Sauté as above.

HOT FROM THE OVEN

_Like doughnuts but you twist them and bake them—the holes, too._

2 cups Bisquick 2 tbsp. sugar 1 tsp. nutmeg ⅛ tsp. cinnamon ⅔ cup cream or top milk or ½ cup milk 1 egg

Heat oven to 400° (mod. hot). Mix Bisquick, sugar, spices. Add cream, egg. Mix well. Dust hands and board lightly with Bisquick. Knead 2 or 3 times. Keep dough soft.

Roll out ½″ thick. Cut with doughnut cutter dipped in Bisquick. Save “holes” to bake. Hold opposite sides of ring with fingers, twist to make figure 8. Pat scraps together, reroll and cut. Place on baking sheet. Bake _10 to 12 min._, until golden brown. Melt ¼ cup butter. Measure ½ cup sugar into small bowl. Immediately after baking, dip each quickly in butter, then in sugar, coating all sides. Serve warm. _Makes about 10._

SUGAR BUNS

Spoon above dough into greased muffin cups, filling each ½ full. Bake _about 15 min._ Dip in butter and sugar.

BUTTERSCOTCH-DATE-PECAN MUFFINS

(_Pictured on cover._)

Drop into each of 12 greased medium muffin cups ½ tbsp. butter, ½ tbsp. brown sugar, 2 or 3 pecan halves. Fold 1 cup cut-up dates into Muffin batter (p. 2). Spoon into prepared muffin cups. Bake.

BACON-CHEESE MUFFINS

Make Muffin batter (p. 2)—_except_ fold in 2 tbsp. crisp, cooked diced bacon and ½ cup grated, sharp, yellow cheese. Bake.

PRUNE, APRICOT, OR PINEAPPLE COFFEE CAKE

Make Coffee Cake batter (p. 2)—_except_ sprinkle 2 tbsp. melted butter and ¼ cup white or brown sugar over batter (for prune topping, use ¾ tsp. cinnamon). Arrange over top 1 cup chopped, drained cooked prunes or apricots or 1 cup drained crushed pineapple. Bake. Serve hot.

Make Coffee Cake batter (p. 2)—except add 1 cup mashed, fully ripe bananas in place of milk. Bake.

LEMON COFFEE CAKE

Make Coffee Cake batter (p. 2). Melt 1 tbsp. butter. Mix in ½ cup sugar and 1 tbsp. grated lemon rind. Sprinkle over batter. Bake _25 min._

COOKING FOR A CROWD

_Big things to do easily and quickly when you’re helping at church suppers, school banquets, club meetings, weddings, or summer camp._ _Betty Crocker_

FOR 60 MEDIUM. Serves 30. 10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.) 3⅓ cups milk FOR 100 MEDIUM. Serves 50. 17 cups Bisquick 5⅔ cups milk

Follow directions for Biscuits (p. 3).

_Neat Trick:_ In a hurry? Simply pat out biscuit dough on baking sheet. Cut in squares with sharp knife. Quick! No scraps!

FRUIT COBBLER

Heat oven to 400° (mod. hot). Make biscuit dough, adding 1 tbsp. sugar for each cup of Bisquick. Drop by spoonfuls on hot prepared fruit. Bake _20 min._

PANCAKES

FOR 60 PANCAKES. Serves 15. 10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.) 8⅓ cups milk 5 eggs FOR 100 PANCAKES. Serves 25. 17 cups Bisquick 3 qt. + 2 cups milk 8 eggs

Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Follow baking directions on p. 2.

2⅔ cups Bisquick 1½ cups sugar 6 tbsp. soft shortening 2 eggs 1½ cups milk[2] 2 tsp. vanilla

Follow mixing directions on p. 12. Bake in 13x9½x2″ oblong baking pan _35 to 40 min._ Cover with Broiled Topping while warm. _Makes 24 2″ squares._

_Broiled Topping_: Mix ⅓ cup soft butter, ⅔ cup brown sugar (packed), ¼ cup cream, 1 cup Wheaties or coconut, ½ cup chopped nuts. Spread on warm cake. Place about 3″ under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn!

[2]In altitudes over 3,500 feet, add ¼ cup more milk. Bake at 375° (quick mod.) _25 to 30 min._

BACON AND SAUSAGE THE EASY WAY

Bake bacon or pork sausages in 400° (mod. hot) oven. More can be done at one time, there’s no need to watch, and the top of the range is free for other things. Bacon takes _10 min._, pork sausages _20 to 30 min._, turning once.

_Outdoor Cooking_ OVER THE FIRE