"Pizzcuits"

This is fast and yummy!

3 cups Bisquick type mix
1 cup of pepperoni slices--quartered
1 cup of shredded cheese
1/4 cup sliced green onions
1/2 tsp. dried oregano
1/4 tsp. garlic powder

3/4 cup milk

Marinara, or spaghetti sauce for dipping.

Mix everything, but milk together in a bowl. Add the milk to make a soft dough. Drop by mounded tsp. onto a greased cookie sheet. Bake at 400 degrees for 15-20 minutes. Serve warm with sauce of your choice for dipping, or dab a little on each "pizzcuit".

Summer Salad

I have been loving this salad dearly this summer. I could eat it every day.

2-3 c. chopped tomatoes
1-2 c. chopped cucumbers
1/4 to 1/3 c. feta cheese (crumbly)
1/4 c. balsamic vinegar
1 Tbsp. olive oil
Optional: chopped onions, green onions, or bell peppers
salt and pepper to taste

Mix all ingredients; it's best to add the cheese last, after everything is stirred. Chill and serve.

Baked Potatoes

Preheat the oven. Rinse and scrub your potatoes, and make sure to cut off any bruises or blemishes. Dry the potato. Use a fork or knife to poke 6-8 holes around the potato (so it doesn't explode due to steam build up!). You may wrap the potato in foil if you like, but it is perfectly fine to bake the potato right on the oven rack- you'll get a crispy skin that way. Put the potatoes on the middle rack in the oven, set the timer. For medium- sized potatoes, bake for:

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Potatoes are done if tender when pierced with a fork.

Funeral Potatoes

1-2 lb. Sack frozen hash brown potatoes
2 cans Cream of Chicken soup
1 cup sour cream
¼ cup diced onion or 2 Tbsp. Dehydrated onion
1 ½ cup grated cheese
1 cup diced ham, or cut up lunch meat ham
1 stick margarine, melted
1 ½ cup crushed cornflakes
salt and pepper

Mix all ingredients together except cornflakes. Put crushed cornflakes on top. Bake at 375* F for about 40- 50 minutes.

Pancake Mix

Wheat Mix "Make A Mix Cookery" 1978

6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don't have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening

In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.


Pancakes
1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix

Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4" pancakes.


My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
2 eggs
3 cups wheat mix

In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!

(I'm guessing a little on the water measurement--when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)

Mrs. Fields Chocolate Chip Cookies

1 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips

Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.

Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen

Substitutions