Mix Bisquick, milk, egg, until well blended (batter will be lumpy). Stir in fruit or vegetables. Drop by small teaspoonfuls into deep hot fat (360 to 375°). Turn and fry until golden brown on both sides. Drain on absorbent paper. Makes about 2 doz.
BISQUICK NOODLES
A new easier way to make real homemade noodles.
Work 1 cup Bisquick into 1 egg, beaten. Roll and stretch dough to paper thinness. Cut into 1½″ squares or regular noodle strips. Cover lightly with towel and let dry about 6 hr. or overnight until brittle. Drop into simmering broth or thin gravy. Cover and cook gently about 15 min., or until tender. 4 to 6 servings.
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.
MEXICAN DINNER
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