This recipe comes from a sheet pulled from the Better Homes & Gardens magazine, March, 1959. The sheet has 9 different recipes and is Titled: Betty Crocker’s “Take-out” Page! The front of the page has pictures of each dish and an introduction, the back of the page has the recipe for each dish. I’ve typed them all out below with the Intro leading to the recipe. You can click the picture below to view a larger copy of the front of the recipe sheet.
Betty Crocker’s “Take-Out” Page!
Recipe’s on the back of each picture . . . and they’re perforated.
Easy as tearing off a stamp! Tape them right into your cook book.
“Bisquick’s going to help you more than any other package in the grocery store!” with Tuna Salad for a delicious party luncheon. Bisquick-and-yeast makes them cloud-light, and they’re rich with fruit. Or serve them on “leftover nights” . . . they’ll steal the show!
Hot Cross Buns
3/4 cup warm water (not hot–105 to 115°)
1 pkg. active dry yeast
1 egg
1/4 cup sugar
2 3/4 cups Bisquick
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup currants
1/4 cup chopped citron
Dissolve yeast in warm water. Mix in egg, sugar, and 2/3 of Bisquick. Beat 2 min., med. speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl often. With spoon, blend in remaining Bisquick, spices, fruit. Beat until smooth. Scrape batter from sides of bowl. Cover with cloth; let rise in warm place (85°) about 30 min.
Stir down batter. Spoon into 12 large greased muffin cups, filling 1/2 full. Cover; let rise until double, about 1 hr. Heat oven to 375° (quick mod.). Bake 15 to 20 min. Make a cross on each bun with Confectioners’ Sugar Icing: 1/2 cup sifted confectioners’ sugar moistened with cream or warm water. Serve warm.
HAM WAFFLES are a good, thrifty way to use up leftover cooked ham. Bisquick Waffles, crisp and golden, filled with chopped ham. Topping is heated, crushed pineapple. With green salad, you’ve a meal!
Ham Waffles
2 cups Bisquick
1 2/3 cups milk
1 egg
2 tbsp. salad oil or melted shortening
Mix all ingredients. Beat with rotary beater until smooth. (These directions are on your Bisquick package.) Add 1 to 1 1/2 cups ground or chopped cooked ham. Bake as usual in waffle iron.
Pineapple Topping: no. 2 can crushed pineapple (2 cups), 1/4 cup brown sugar (packed), 2 tbsp. butter. While waffles are baking, mix pineapple, brown sugar, butter. Bring to a boil; simmer gently about 3 min. Add a little water if too thick. Serve on waffles.
ONION-CHEESE SUPPER BREAD for teens’ entertaining. Make it ahead of time, reheat; the crowd broils hamburgers to go with it. Tasty and substantial, yet Bisquick-light and tender. Jellied salad doubles as dessert.
Onion-Cheese Supper Bread
1/2 cup chopped onion
1 tbsp. shortening
1 egg, slightly beaten
1/2 cup milk
1 1/2 cups Bisquick
1 cup sharp cheese, grated
1 tbsp. poppy seeds
2 tbsp. butter, melted
Heat oven to 400° (mod. hot). Sauté onion in shortening until tender and light brown. Combine egg and milk; add to Bisquick and stir until blended. Add onion and half of cheese. Spread dough in greased 8 x 1 1/2″ round glass baking dish. Sprinkle top with remaining cheese and poppy seeds. Sprinkle melted butter over all. Bake 20 to 25 min. Serve hot with butter. 6 to 8 servings.
Onion-Cheese Supper Bread may be made in the morning, then reheated to go with hamburgers at supper time.
HAWAIIAN YEAST ROLLS, feather-light and rich with pineapple, dress up a meatless meal. Very good with scrambled eggs and mushrooms, or cheese omelet, for instance. Serve a green salad and your meal’s complete, and watch those rolls disappear!
Hawaiian Yeast Rolls
3/4 cup drained crushed pineapple
1/2 cup brown sugar (packed)
1/4 cup soft butter
1/2 cup warm water (not hot–105 to 115°)
1 pkg. active dry yeast
1 egg
1 tbsp. granulated sugar
2 1/2 cups Bisquick
2 tbsp. butter
1/4 cup brown sugar (packed)
Mix pineapple, 1/2 cup brown sugar, and 1/4 up butter together. Divide among 12 large greased muffin cups.
Dissolve yeast in warm water. Mix in egg, 1 tbsp. sugar, Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll into a rectangle, 16×9″. Spread with 2 tbsp. butter and 1/4 cup brown sugar. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 12 slices. Place in prepared muffin cups. Cover with damp cloth and let rise in warm place (85°) until double in bulk, 45 minutes to 1 hour. Heat oven to 400° (moderately hot). Bake 15 minutes. Invert pan and serve warm.
DUMPLINGS, FRANKS, AND SAUERKRAUT for Saturday night. Almost a meal in itself, with meaty wieners tucked into sauerkraut, and tender-light, moist Bisquick Dumplings topping the dish. All you need is dessert and canned fruit salad’s deliciously simple.
Sauerkraut With Frankfurters And Dumplings
two no. 303 cans sauerkraut
8 frankfurters (1 lb.)
1 cup Bisquick
1/3 cup milk
1/2 tsp. caraway seeds, if desired
Add 2 to 3 cups water to sauerkraut in saucepan. Season to taste. Simmer 30 min. Bury frankfurters in sauerkraut. Mix Bisquick, milk, caraway seeds with fork. Spoon batter for 4 to 6 large dumplings onto sauerkraut. Cook over low heat 10 min. uncovered and 10 min. covered. This is Betty Crocker’s own “easiest-ever” way to make perfect dumplings. Absolutely can’t fail! Serve hot. 4 to 6 servings.
BISCUIT SMORGASBORD for a do-it-yourself supper. Golden-light Bisquick biscuit “shells” and a choice of savory fillings . . . ham, chipped beef, or your favorite fish–tuna, for instance. Citrus-and-greens salad; chocolate pudding.
Biscuit Smorgasbord
2/3 cup milk
2 cups Bisquick
1/4 cup soft butter or 3 tbsp. cooking (salad) oil
Heat oven to 450° (hot). Make Biscuits as directed on Bisquick pkg.–except add 1/4 cup soft butter or shortening or 3 tbsp. cooking (salad) oil to Bisquick before mixing. Roll dough 1/8″ thick. Cut into 8 rounds with a 4 or 5″ cutter. Shape over backs of well greased muffin pans or custard cups. Bake about 8 min. or until golden brown. Remove immediately. Make help-yourself fillings of your favorite creamed meats or fish (Star-Kist Tuna for instance). Pile biscuit “cups” on a platter and serve a choice of creamed meats in side dishes. Everyone fills their own biscuit cups.
TUNA PIZZA . . . tasty Italian specialty. Topped with Star-Kist Tuna, lots of tangy cheese and herbs . . . a crisp crust you make so easily with Bisquick and yeast. Add a tossed green salad; lemon sherbet for dessert.
Pizza With Tuna
3/4 cup warm water
(not hot–105 to 115°)
1 pkg. active dry yeast
2 1/2 cups Bisquick
3/4 cup chopped onion
2 cups tomato sauce
8-oz. can mushrooms, sliced and sautéed in butter
*6 1/2-oz. can Star-Kist Tuna, drained and flaked
salt and pepper to taste
2 1/2 cups grated Cheddar cheese
oregano
Dissolve yeast in warm water. Add Bisquick; beat vigorously. Turn dough onto Bisquick-dusted surface. Knead until smooth, about 20 times. Divide dough into 4 parts. Roll each part paper-thin into a circle, about 10″ in diameter. Place on ungreased baking sheets or in shallow pie pans. Press edges into a ridge.
Filling: Mix onion, tomato sauce, mushrooms, tuna, salt, pepper; spread on dough. Sprinkle with grated cheese and oregano to desired taste. Heat oven to 425° (hot). Bake 15 to 20 min. Serve immediately.
*9-oz. family size can may be used if desired.
TUNA SHORT PIE PASTIES . . . Betty Crocker’s new way to serve fish. Oh-so-easy Short Pie crust has a tangy, seasoned Star-Kist Tuna filling. Good with cucumbers-in-sour-cream. Mixed fruit compote for dessert.
Tuna Short Pie Pasties
*6 1/2-oz. can Star-Kist Tuna
1 tbsp. dehydrated parsley flakes
1 small onion, minced
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup mayonnaise
2 cups Bisquick
1/2 cup soft butter
6 tbsp. boiling water
Heat oven to 425° (hot). Mix Star-Kist Tuna, seasonings, mayonnaise together. Mix Bisquick, butter, boiling water thoroughly until Bisquick cleans bowl. Divide dough into 8 equal parts. Flatten 4 parts into 5″ circles on ungreased baking sheet; top with Star-Kist Tuna mixture. Press remaining 4 parts into 5″ circles on small squares of waxed paper. Invert paper and dough on top of filling; ease off paper. Seal edges with a fork. Cut a design on top for steam to escape. Bake about 15 min. Serve warm with mushroom sauce.
*9-oz. family size can may be used if desired.
TUNA GRIDDLE CAKES are always a big hit when the kids bring supper guests. Just make Bisquick light-and-tender Pancakes, filled with creamed Star-Kist Tuna. A big plateful costs so little. For dessert, chocolate sundaes.
Tuna Griddle Cakes
2 cups Bisquick
1 egg
2 cups milk
3 cups creamed Star-Kist Tuna
Make creamed Star-Kist Tuna, about 3 cups. Make Pancakes by adding egg and milk to Bisquick. Beat with rotary beater until smooth. (These directions are also on your Bisquick box.) Bake 8 to 10 large cakes (5 to 6″ in diameter). Spoon 1/4 cup of the hot creamed Star-Kist Tuna onto half of each pancake. Fold over other half. Place on baking sheet. Sprinkle with grated sharp yellow cheese. Slip under broiler or in oven for a moment to melt cheese. Serve on warm plates. 8 to 10 servings.
The introduction on the back of the page reads:
Betty Crocker’s “Take-out” Recipes!
Pick your favorite recipes . . . tear out along perforated edges and tape in your cook book. Better still . . . keep all of them; they’re delicious and easy on the budget, too!
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