September Recipes

(Bisquick)

BATTER:

2 cups Bisquick® baking mix / 2 tablespoons sugar

1 egg / 2/3 cup water or milk / 1 cup finely chopped apple

TOPPING:
¼ cup sugar / 2 tablespoons Bisquick® baking mix
2 teaspoons ground cinnamon
2 tablespoons butter or margarine ~ firm
(This is the regular recipe;

I actually make 1½ times this amount of topping.)

Heat oven to 400°. Grease round layer pan, 9 x 1-1/2 inches, or square pan, 8 x 8 x 2 inches.
Mix all topping ingredients until crumbly, and then drop onto cake batter. Mix first four batter ingredients and beat vigorously for 30 seconds. Then mix in apple. Spread batter in pan; sprinkle with topping. Bake until wooden pick inserted in center comes out clean, 20 - 25 minutes. Refrigerate any remaining coffee cake.

Wild Rice Soup

6 T. butter ½ c. finely grated carrots

1 T. minced onion 3 T. chopped slivered almonds

½ c. flour ½ t. salt (optional)

3 c. chicken broth 1 c. half-n-half

2 c. cooked wild rice 2 t. dry sherry (optional)

1/3 c. minced ham minced parsley or chives

Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. Amount: 6 cups (This is one of my favorite soups in the world!!!)

Toasted Whole Wheat

Nut Berries

Size of Batch >>	Large	Medium	Small
whole wheat nuts	8 cups	4 cups	2 cups
onion powder	1/2 tsp.	1/4 tsp	1/8 tsp.
garlic powder	1/4 tsp.	1/8 tsp.	1/16 tsp.
celery salt	1/4 tsp.	1/8 tsp.	1/16 tsp.
buttery flavor salt	1/4 tsp.	1/8 tsp.	1/16 tsp.
margarine, melted	1/2 cup (1 stick)	1/4 cup (1/2 stick)	2 tbsp.
regular (or popcorn-type) salt ~ to taste

Melt margarine, add spices and mix well, add nuts and mix. Pour into baking dish (mine were in an 8 x 8 pan & about 1/2" deep.) Bake at 250° for about 1 hour. (till butter is absorbed into nuts) check and stir every 15 minutes.

Smoked Fish

for 20 pounds of:

Salmon, Steelhead, Sturgeon, etc.

2 quarts hot water (not boiling) / 2 cups brown sugar

2 cups salt / ½ cup white sugar / 1 tsp. onion powder

1 tsp. garlic powder / ½ cup lemon juice

1) Mix all ingredients together until sugars and salt are dissolved.

2) Add: 2 quarts of cold water

3) Soak fish in brine for 6 to 8 hours.

4) Rinse fish off and let dry for 6 more hours.

5) Smoke for 8 to 12 hours.

6) Enjoy!

(Recipe from Dave Shelton who got it from

Charlie Rosenzweig, his friend of many years)

Cheese-Garlic Biscuits

(Okay, so they don't look exactly like this, but you get the basic idea!)

Make up your favorite plain drop biscuit recipe. I use the one on the Bisquick box, which is:

2 cups of Bisquick and 2/3 cup of water or milk

Before combining these ingredients, add 1/2 cup of grated cheese (more if you like it cheesier), and then mix everything. (If the dough is not moist enough to mix and drop easily, add a bit more liquid.) Bake at 400° for 10 to 12 minutes, until golden brown on top.

While the biscuits are baking, melt 1/4 cup of margarine or butter (I do it in a small glass custard-type bowl in the microwave) and squeeze 1 clove of fresh garlic into that and mix. After biscuits have been out of the oven for about 5 minutes (to give them a little time to set), drizzle the butter-garlic mixture over the tops of each biscuit using a pastry brush. (If you don't have one, you can use a spoon, but it's not as easy to get it evenly spread.)

Sensational Spuds

INGREDIENTS:

Potatoes boiled with 2 bay leaves

(but not mushy; peel and slice)

Put into greased baking dish.

1½ c. sour cream

1/4 c. melted margarine

1/4 c. minced onion / 1½ t. salt

1½ c. grated cheese

Bake at 350° for 35 minutes, covered or uncovered.

SPRINKLE OVER TOP:

½ c. crushed potato chips / ½ c. grated cheese

Bake 5-10 minutes more. Mmmmm, delicious!!!