u/MissDaisy01

Saratoga Chips

Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice-water; have a kettle of very hot lard, as for cakes; put a few at a time into a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard. Stir them occasionally, and when of a light brown take them out with a skimmer, and they will be crisp and not greasy. Sprinkle salt over them while hot.

White House Cook Book, 1913

You can use Bisquick or similar baking mix.

Country-Fried Steak

Ingredients

1/2 cup Bisquick

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1 pound round steak, cut into 4 pieces

2 tablespoons shortening

1 1/2 cups water

Method

1. Blend baking mix, salt, pepper and paprika; coat meat pieces. (Reserve remaining seasoned mixture.)

2. Cook meat in hot shortening until brown. Add 1/4 cup of the water; cover.

3. Cook over low heat about 2 hours or until meat is tender. Remove meat to platter.

4. Add 1 cup of the water to drippings in skillet. Stir together 2 tablespoons of the reserved seasoned mixture and remaining 1/4 cup water. Gradually stir into drippings. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour over meat. 4 servings.

Servings: 4

Source: Betty Crocker's Bisquick Cook Book, 1975

Not sure what happened as I posted this recipe earlier. Here it is again, I think, you can use this recipe to make the Bisquick Coffee Cake.

Muffins

Servings: 0 servings Source: Betty Crocker's Bisquick Cook Book, 1956

INGREDIENTS

2 tablespoons sugar

1 egg

3/4 cup milk

2 cups Bisquick

DIRECTIONS

Heat oven to 400 degrees (mod. Hot). Blend together 2 t sp. sugar, 1 egg, 3/4 cup milk, 2 cups Bisquick. Then beat vigorously 30 seconds. For richer batter, add 2 tbsp. More sugar, 2 tbsp. Melted shortening or salad oil. Fill 12 well greased muffin cups 2/3 full. Bake 15 min.

Pancakes

Servings: 0 servings Source: Betty Crocker's Bisquick Cook Book, 1956

INGREDIENTS

2 cups Bisquick

1 egg

1 2/3 cups milk

DIRECTIONS

Beat 2 cups Bisquick, 1 egg, 1 2/3 cups milk with rotary beater until well blended. Pour batter onto heated griddle. Turn pancakes when bubbles appear. Makes about 18 4” pancakes. For thinner pancakes use 2 cups milk.

Dumplings

Servings: 0 servings Source: Betty Crocker's Bisquick Cook Book, 1956

INGREDIENTS

2 cups Bisquick

3/4 cup milk

DIRECTIONS

Mix 2 cups Bisquick, 3/4 cup milk well with fork. Drop tablespoonfuls gently onto boiling stew. Cook over low heat 10 minutes, uncovered and 10 minutes covered. Let stew bubble gently. Makes 10 to 12.

Coffee Cake

Servings: 0 servings Source: Betty Crocker's Bisquick Cook Book, 1956

INGREDIENTS

2 teaspoons cinnamon

1/4 cup sugar

2 tablespoons Bisquick

2 tablespoons butter -- soft

DIRECTIONS

Make Muffin batter. Spread into greased 9” round layer pan or 8 or 9” square pan. Sprinkle mixture of: 2 tsp. Cinnamon, 1/4 cup sugar, 2 tbsp. Bisquick, 2 tbsp. Soft butter. Blend with fork until crumbly. Bake 20 to 25 min.

A repeat for those who want to make their own biscuit mix. You can use this recipe instead of Bisquick or Jiffy. I think this tastes far better than Bisquick and it's easy to make. Made up a batch today as I'm baking an Impossibly Easy Chicken and Broccoli pie for dinner.

Biscuit Mix (USDA)

★★★★★

Mixes

Servings: 6

INGREDIENTS

4 cups flour

2/3 cup nonfat dry milk powder

2 tablespoons baking powder

1 teaspoon salt

2/3 cup shortening

DIRECTIONS

Mix dry ingredients thoroughly. Cut in shortening with pastry blender or
mixer until fine crumbs are obtained and shortening is evenly dispersed.
Store in tightly covered container in refrigerator. Use within 3 months.

Source:
"USDA Home and Garden Bulletin #244"
S(MC formatted / posted by):
"Sandy XXXX
Yield:
"6 cups"

NOTES

BISCUIT MIX (USDA) makes:

Apple Cobbler
Drop Biscuits
Muffins
Peanut Butter Snack Loaf
Pizza

I'm pulling out my old recipes stored in Macgourmet. Haven't made this recipe in a LONG time.

Chicken and Rice (USDA)

Recipe By: USDA
Serving Size: 2

Ingredients:

4 cups instant rice
10 ounces canned chicken, drained
21 1/2 ounces cream of chicken soup, condensed

Directions:

1. Prepare rice using package directions. Add salt using package directions and a good tablespoon of butter when preparing the rice.

2. When rice is ready, add chicken to pot and continue to stir over low heat. 

3. Mix in soup, and continue cooking until heated through. You might want to add a bit of pepper to taste. Continue to heat until rice mixture is heated through.

Frozen Biscuits

Prep Time: 0:00 Servings: Serving size : 0 Source: recipecircus.com

INGREDIENTS

5 cups flour

1 t. soda

1 t. salt

4 t. baking powder

1 cup Crisco

2 pkg. yeast -- dissolved in 1/4 cup water

2 cups buttermilk

1 t. sugar

DIRECTIONS

Cut shortening into dry ingredients. Add yeast and buttermilk. Stir until

dough is stiff. Roll out and cut with biscuit cutter. Put on greased

sheet to freeze. Put in freezer bags and return to freezer. When ready to

serve, lightly grease cookie sheet and arrange frozen biscuits. Put in

cold

oven. Set oven to 425. NO PREHEAT. Cook for 8-10 minutes.

From "Mama Cooks A Day Ahead" 1990

Panned vegetables

Panning is a good way to cook cabbage, carrots, or corn.

For 6 servings, use 1 1/2 quarts finely shredded cabbage or 1 quart cut corn or thinly sliced carrots.

Heat 1 1/2 to 2 tablespoons butter, margarine, meat drippings, or oil in a heavy pan over moderate heat. Add vegetable and sprinkle with 1/2 teaspoon salt. Add 3 tablespoons water (6 tablespoons for corn) and cover pan tightly to hold in steam.

Cook over low heat until vegetables are tender; stir occasionally to prevent sticking. Cabbage will require 6 to 8 minutes, carrots about 10 minutes, and corn 15 to 18 minutes.

Variation

Add finely chopped onion or onion juice before cooking. Or add bits of crumbled crisp bacon or diced ham to cooked vegetables.

Family Fare, USDA Home and Garden Bulletin No. 1, 1968

Homemade noodles with chicken
6 servings

1 cup flour
1 egg, or 1/4 cup egg yolks (3 or 4 yolks), slightly beatn
1 tablespoon half and half or table cream
1 1/2 teaspoons salt
3/4 teaspoon poultry seasoning
Pepper, as desired
5 cups chicken broth
3 cups cubed cooked chicken (p. 29)
Paprika
Parsley

Combine first three ingredients thoroughly and form into a ball. Do not knead. Divide into two parts. Roll each part on lightly floured surface until paper thin. Allow dough to dry 5 to 10 minutes.

With a thin sharp knife, cut dough into strips of desired width and length.

Add seasonings to broth; bring to a boil. Add noodles and boil 9 to 12 minutes, or until tender. Add chicken and continue cooking only until chicken is hot. Sprinkle with paprika and garnish with parsley.

Note: One chicken bouillon cube and 1 cup water may be used for each cup of broth; decrease salt to taste.

Timesave

Use 1 1/2 cups uncooked packaged noodles instead of making noodles.

Menu suggestion

Serve with broccoli, tossed vegetable salad, and brownies.

Family Fare, USDA Home and Garden Bulletin No. 1, 1968

Ice Cream Coconut Balls

Vanilla ice cream
Coconut

Scoop vanilla ice cream into balls; roll balls in grated coconut, place in freezer. Serve with your favorite ice cream sauce.

Quick Meals
Prepared by Extension Foods and Nutrition Department
Published by The North Carolina Agricultural Extension Service, published in 1970?

Chocolate Chip Cookies

For a softer, more rounded cooky, use 1 3/4 cups flour.

Ingredients

2/3 cup shortening, softened, use part butter

1/2 cup sugar

1/2 cup brown sugar, packed

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nuts, cut up

6 ounces semi-sweet chocolate chips, 1 1/4 cups

Method

1. Mix thoroughly shortening (part butter), sugar, brown sugar, egg and vanilla. 
2. Stir together flour, baking soda, salt and stir into shortening mixture.
3. Stir in chocolate chips. 
4. Drop by rounded teaspoonfuls about 2” apart on ungreased baking sheet. Bake  at 375 degrees F, 8 to 10 minutes, until delicately browned…cookies should be still be soft. Cool slightly before removing from baking sheet.

  

Makes 4 to 5 dozen 2” cookies.Source: Betty Crocker's Cooky Carnival

Recipe exported from MacGourmet

Down-Home Chicken Breasts

1 1/2 cups flour
1 teaspoon salt
1/8 teaspoon pepper
3 large chicken breasts, (about 2 1/4 to 2 1/2 pounds), cut in halves
1 1/2 cups buttermilk
Crisco for shallow frying

Combine flour, salt, and pepper; coat chicken with mixture. Dip in buttermilk; coat again with flour mixture. Heat enough Crisco in 12-inch skillet to 365 degrees to partially submerge chicken, about 1/2 to 1 inch in melted Crisco. Add chicken; fry at correct temperature, browning all sides. Reduce to medium heat; cook, uncovered, till chicken is tender, about 30 to 40 minutes. Turn several times. Drain. Makes 6 servings.

Crisco's Good Cooking Made Easy Cook Book, 1978

Fried Doves

dressed doves
seasoned flour
olive oil
1 med. onion, sliced

Put enough olive oil in skillet to cover bottom. Coat doves with seasoned flour and brown in oil. Add an onion to the doves. After doves are browned add some water to the pan and braise on low heat. Cooking time depends on age of birds but 30-45 min. should be long enough.

Mrs. Hanneman, Interior, S.D.

Cooking the Sportsman's Harvest, South Dakota Department of Game, Fish and Parks, date unknown guessing 1970s to 1980s based on font

The Chinese ring-necked pheasant is the state bird for South Dakota.

Pheasant

1 Pheasant, cut-up
1/2 c. fat
1/2 c. flour
Salt and pepper
1 med. onion, sliced (optional)
1 c. light cream

Roll pheasant in seasoned flour. Brown slowly in hot fat - turning once. Put in a baking dish and cover with onion slices and light cream. Cover tightly with lid and roast at 300 degrees for 1 hour.

Mrs. Seney, Vermillion, S.D.

Cooking the Sportsman's Harvest, South Dakota Department of Fish and Parks, date unknown guess 1970s to 1980s based on font