Ingredients

• 6 servings
• 2 c Ham,smoked fully cooked, cut
• 4 Eggs
• 1 c Swiss cheese, shredded
• 1 c Bisquick baking mix
• ⅓ c Onion, chopped
• ⅛ ts Pepper
• 2 c Milk

Instructions

1. GREASE pie plate.
2. Sprinkle ham, cheese and onion in pie plate.
3. BEAT remaining ingredients 15 sec. in blender on high speed.
4. Pour into pie plate.
5. BAKE 35-40 min at 400 or til knife inserted comes out clean.
6. Cool 5 min.
7. 6 servings.
8. May substitute 12 slices bacon, crisply cooked and crumbled.

Ingredients

• 6 servings
• 2 can Green chilies
• 2 c Milk
• 4oz. drained
• 1 c Bisquick
• 4 c Shredded cheddar cheese
• 4 x Eggs

Instructions

1. Heat oven to 425. Grease pie plate, 10 inch.
2. Sprinkle chilies and cheese in plate.
3. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater.
4. Pour into pie plate.
5. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.
6. Cool 10 minutes.
7. Serve with sour cream and guacamole.

Susan Brumer L-Cuisine

Ingredients

• 6 servings
• Nfxs18b
• 4 x Eggs
• 2 c Cooked diced chicken
• ¾ c Bisquick
• ½ c Peas and carrots
• ½ ts Salt
• ¼ c Mushroom pieces
• ¼ ts Pepper
• 1 ⅓ c Mil

Instructions

1. Heat oven to 400.
2. Grease a ten inch pie plate.
3. Mix chicken, peas, carrots, mushrooms and onion in pie plate.
4. Beat remaining ingredients in blender until smooth (15 seconds).
5. Pour into pie plate.
6. Bake at 400 for 30-35 minutes.
7. Cool 5 minutes before serving.

From: SUSAN BRUMER Conf: (1668) L-CUISINE

Ingredients

• 6 servings
• 3 Onions; sliced thin separate rings
• 3 Eggs
• ¼ c Butter
• 1 c Bisquick
• ½ lb Bacon; crisp fried/crumbled
• ¼ ts Dried savory leaves
• 1 ¼ c Milk
• ¼ ts Dried basil leaves
• 2 ts Worcestershire
• ¼ ts Dried parsley leaves

Instructions

1. Heat oven to 400.
2. Grease a 9" pie plate.
3. Cook onions in butter in 10" skillet, stirring frequently, til onions are softened.
4. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon.
5. Top with remaining onions and bacon.
6. Place milk, Worcestershire sauce, eggs and baking mix in blender container.
7. Cover and blend on high 15 sec.
8. Pour into plate.
9. Mix herbs in small bowl; crush slightly.
10. Sprinkle evenly over milk mixture.
11. Bake until knife inserted in center comes out clean, about 35 min.
12. FOR 2 SERVINGS: Grease 2 10 oz custard cups.
13. Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to ½ c.,
14. Worcestershire sauce to ½ tsp, eggs to 1, Bisquick to to ¼ c. and herbs to a pinch of each.
15. Bake 10 min.
16. HIGH ALT>Grease 10" pie plate.
17. Cook onions til softend, 6-7 min.
18. Bake 30-35 min.
19. For 2 servings, bake 20-25 min.

Ingredients

• 4 servings
• 1 lb Bacon
• 1 c Bisquick
• 1 cn Green Chili (chopped)
• 6 oz Sour cream
• 1 c Grated cheese (Jack)
• 3 Eggs
• 1 ½ c Milk
• 1 Salt & Pepper to taste

Instructions

1. Brown, drain and crumble bacon.
2. Put in bottom of 11X7 greased dish.
3. Top with onion and cheese.
4. Put rest in blender for 1 min.
5. Pour into pan.
6. Bake at 350 until tests done with knife (35-45 min)

Ingredients

• 8 servings
• 6 Eggs
• ¾ c Sugar
• 2 ½ c Bisquick
• ½ c -Water
• ½ ts Cinnamon
• 1 2" strip orange peel
• 1 ts -Salt 1 2" strip lemon peel
• ½ ts Ground cloves
• ½ Cinnamon stick
• ¾ ts Baking powder
• ¼ c Honey
• 2 c Sugar ½ Lemon; juiced
• 2 ½ c Chopped walnuts
• ¼ c Walnuts
• 1 ½ c Milk
• 1 ts Ground cinnamon
• 1 ½ c Vegetable oil

Instructions

1. In a large mixing bowl place the eggs, Bisquick, ½ teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 ½ cups of chopped walnuts, milk, and oil.
2. Blend them together with an electric mixer for 5 minutes.
3. Turn the mixer on high and beat the batter for 15 seconds.
4. Preheat the oven to 375 F.
5. Pour the batter into a baking pan that is 10 x 14 inches, and 2 ½ inches deep.
6. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean.
7. Remove the cake and let it sit for 2 hours.
8. In a medium saucepan place the ¾ cup of sugar, water, orange peel, lemon peel, and cinnamon stick.
9. Bring the ingredients to a boil and then simmer them for 5 minutes.
10. Add the honey and bring the mixture to a boil.
11. Remove the pan from the heat and add the lemon juice.
12. Stir the ingredients together and let the syrup cool.
13. Remove the orange and lemon peels, and the cinnamon stick.
14. Spread the syrup over the cake.
15. Sprinkle on the ¼ cup of chopped walnuts and the ground cinnamon.

Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
by Joan & Carl Stromquist - ISBN: 0-9622807-3-9

Ingredients

• 6 servings
• -----------------------------------CRUST-----------------------------------
• 1 c Bisquick Baking Mix
• ¼ c Milk Or Light Cream
• --------------------------------MEAT FILLING--------------------------------
• 1 lb Lean Ground Beef
• ½ c Onion; Chopped, 1 md
• ½ ts Salt
• ¼ ts Pepper
• ----------------------------------TOPPING----------------------------------
• 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg
• 1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix
• 1 tb Worcestershire Sauce

Instructions

1. Heat the oven to 375 degrees F.
2. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms.
3. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix.
4. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan.
5. Ease into the pan and flute the edges.
6. Set aside.
7. Cook and stir the meat and onion in a large skillet until the meat is brown.
8. Drain off the excess fat.
9. Stir in the salt, pepper, 2 Tb of the baking mix, and the Worcestershire sauce.
10. Turn the meat filling into the pastry lined pie pan.
11. Arrange the tomato slices on the meat mixture.
12. Beat the eggs slightly and stir in the cheese.
13. Spoon onto the tomatoes spreading the mixture to cover the top completely.
14. Bake for about 30 minutes.
15. Cut into wedges and serve with chili sauce, if desired.

Ingredients

• 6 servings
• 1 lb Lean Ground Beef
• 1 x Salt & Pepper; To Taste
• 4 oz Cheddar Cheese; Shredded
• 1 C 1 c Dairy Sour Cream
• ⅔ c Mayonnaise Or Salad Dressing
• 2 c Bisquick Baking Mix
• ½ c Water 1 x Tomatoes; Thinly Sliced, *
• ¾ c Green Bell Pepper; Chopped
• 1 x Paprika; Optional
• 2 tb Onion; Finely Chopped
• Use 2 or 3 ripe tomatoes or to taste.

Instructions

1. Heat the oven to 375 degrees F.
2. Cook and stir the meat in a large skillet until brown.
3. Drain off the excess fat.
4. Season the meat with the salt and pepper, then set aside.
5. Mix the cheese, sour cream, mayonnaise and onion
6. and set this mixture aside.
7. Stir the baking mix and water together until a soft dough forms.
8. With floured fingers, pat the dough in a greased baking
9. pan, 13 X 9 X 2-inches, pressing the dough ½ inch up the sides of the
10. pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon
11. the sour cream mixture over the top and sprinkle with the paprika, if used.
12. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes.
13. Cool 5 minutes and then cut into squares.

Ingredients

• 12 servings
• 1 ½ lb Ground Chuck
• 1 ea Egg; Large
• ¼ c Bread Crumbs; Dry
• 2 tb Beer Or Apple Juice
• 1 ts Garlic Salt
• 2 c Salad Oil
• ½ c Butter; Do NOT Use Margarine,*
• -------------------------------FROTHY BATTER-------------------------------
• 1 c Biscuit Baking Mix; Bisquick
• ½ c Beer Or Apple Juice
• 1 ea Egg; Lg
• -------------------------------MUSTARD SAUCE-------------------------------
• ½ c Mayonnaise Or Salad Dressing
• 2 tb Mustard; Prepared
• 1 tb Onion; Finely Chopped
• -----------------------------HORSERADISH SAUCE-----------------------------
• ½ c Dairy Sour Cream
• 1 tb Horseradish
• ⅛ ts Worcestershire Sauce

• NOTE: You can omit the butter and increase the salad oil to 2 ½

Instructions

1. Mix the meat, egg, bread crumbs, beer and garlic salt.
2. Shape the mixture into ¾-inch balls.
3. Prepare the frothy batter.
4. Heat the oil and butter in a metal fondue pot to 375 degrees F.
5. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired done-ness, about 2 minutes.
6. Serve with both sauces.
7. NOTE: These meatballs can also be cooked without the batter.
8. FROTHY BATTER: Mix all of the ingredients with a fork (Batter will be slightly lumpy).
9. MUSTARD SAUCE AND HORSERADISH
10. SAUCE: Mix all the ingredients together and refrigerate until serving time.