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.
PIZZA BOATS
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.
BROWNIE NUT WAFFLES