CHICKEN POT PIE
¼ cup chicken fat or butter ¼ cup Bisquick 1½ tsp. salt ¼ tsp. pepper 2 cups chicken stock ⅔ cup cream 3 to 4 cups chicken (large pieces)
Heat oven to 450° (hot). Heat chicken fat; blend in Bisquick, salt, pepper. Take from heat. Stir in chicken stock, cream, chicken. Bring to boil; boil 1 min., stirring constantly. Pour into oblong baking dish. Cover with Chicken or Meat Pie topping ([p. 6]). Bake 15 min. 4 to 6 servings.
DOUBLE CHICKEN POT PIE
Multiply the chicken flavor by adding 3 to 4 tbsp. chicken fat to Bisquick when making topping.
FAVORITE PORK AND DUMPLINGS
6 pork steaks or chops 1 med. onion, thinly sliced ¼ cup water
Brown meat in deep skillet or heavy kettle. Season with salt and pepper; add onion and water. Cover skillet; simmer until meat is tender (40 to 50 min.). Add 1½ to 3 cups water. Make Dumplings ([p. 2]). Drop dumplings on top of hot mixture. Cook. Thicken liquid with Bisquick for gravy. Season. 6 servings.
Color Note: Add ¼ cup chopped parsley or chives to dumplings.
SALMON RABBIT PIE
1-lb. can salmon, drained, boned, and flaked 1 cup cooked peas (8-oz. can), drained 2 tbsp. finely chopped green pepper 1 cup grated cheese (¼ lb.) ½ cup milk 2 tbsp. mayonnaise ⅓ cup milk 1 cup Bisquick
Heat oven to 450° (hot). Mix salmon, peas, green pepper; spread in greased 10x6” baking dish. Blend cheese, ½ cup milk; pour over salmon. Mix mayonnaise, ⅓ cup milk, Bisquick with fork. Drop with spoon on salmon mixture. Bake 10 to 15 min., until browned. 6 servings.
CORN AND SHRIMP CASSEROLE
⅓ cup chopped green pepper 2 tbsp. finely chopped onion 2 tbsp. fat 2 tbsp. Bisquick 1 tsp. salt ¼ tsp. pepper 2 cups cream-style corn (no. 303 can) 1 egg, slightly beaten 1½ cups cleaned raw or cooked shrimp
Heat oven to 450° (hot.) Sauté green pepper and onion in hot fat. Blend in Bisquick, salt, pepper. Add corn. Stir until mixture boils. Take from heat; gradually stir mixture into egg. Add shrimp; pour into greased 1½-qt. baking dish. Cover with Meat Pie topping ([p. 6]). Bake 15 min. 4 to 6 servings.