29 new of 36 responses total.
Oh yeah. I love the dishes with the Bisquick on top or the Bisquick underneath. My sister makes a really good quiche thing with bisquick in the mix. It settles to the bottom during baking and makes the crust. It is weird but very yummy.
resp:6 corn bread cooked over chili sounds quite good.
Wow. That quiche thing sounds intriguing. Any chance of a recipe? (Or, yanno, an approximate eggs-to-bisquick ratio...)
We bought the Bisquick Cookbook the other day. It's kind of silly to have a cookbook about Bisquick, but it does seems too have all the recipes you might remember from the Bisquick boxes over the years. Lots of relatively easy things to make/bake.
Re #9: Yeah, it is.
i'll ask her for it
a web search turned this up: http://www.recipesource.com/main- dishes/dinner-pies/02/rec0246.html
I entered this item and then left town for several days. Now that I'm back I see some good ideas. Thanks! A friend in college made a casserole he called Goop. It was tuna fish, macaroni and cheese from a box, and a vegetable, usually corn, green beans or peas. There's my contribution!
We call it slop at our house :-)
*I* call it trash; a waste of good food. :(
Actually we call it swill, we call something else slop.
I have made that dish before back when I was poor. It is still good but now I make it with real cheese sauce and whole wheat macaroni.
re resp:18: Well, if that's "swill", then let's have the recipe for "slop"!
Reminds me of omni-salad. An old housemate of mine and I made it a few times. It was sort of a crossbreed between egg salad, potato salad, and chicken salad, but there's no reason not to extend the principle even further and throw in some tuna and pasta.
"Professor Velleman's Universal Salad"?
<blink blink> That last one threw me for a loop. There are three Professor Vellemans in my immediate family, and none of them are me.
"The Impoverished Students' Book of Cookery, Drinkery, & Housekeepery" is one of my out-of-print favorites. In it are some General Remarks Concerning Casseroles. "Since you are clever as well as impoverished, you have by now doubtless grasped the basic idea concerning casseroles. There are two basic patterns: A starch thing, a meat thing, and a cheese thing. OR A starch thing, a fish thing, and a vegetable thing. The non-starch things must be prepared in such a manner as to allow sufficient liquid for all the flavors to sort of slop together. You are now in a position to construct an infinite number of casseroles, all of your own devising. Aren't you proud? As for seasonings, the following are useful suggestions, but constant use of the principle emobdied in Maxim II is a sure and safe guide to flavoring success. A Few Seasoning Hints 1. Anywhere that tomato appears, basil will be welcome. 2. It is difficult (although not impossible) to misuse garlic. 3. From our Greek and Armenian friends, we learn that thyme does incredible things for lamb. 4. Oregano is the predominat spice in Italian cooking. 5. And Mexican cooking is seasoned most heavily with cumin and chili powder. Maxim II: The impoverished student always tastes as he cooks. Always!
Oddly, that book is not found on eBay.
"Housekeepery"... I love it.
Here's a sloppy joe recipe which is quick, easy to fix, and yummy: 1 lb hamburger 1 C ketchup 1 sliced onion 1/4 C vinegar (I use apple cider vinegar, but suit yourself) 1 tbs sugar 1/2 tsp dry mustard Brown and drain hamburger. Add other ingredients. Simmer, covered, 20 minutes.
<analyzes recipe> I can taste it pretty much, and it's basic enough almost to memorize. I'm curious to know how it would handle chili powder or another basic seasoning, such as pepper. I've used a sloppy Jos variant that uses lentils.
Jos=Jose (somehow, Backtalk doesn't recognize accented e's)
If I were going to do that, I'd substitute tomatoes for the ketchup. But then the recipe starts to get complicated. ;)
barring that, you can make your own ketchup. Still complicated, more hassle, but probably a slight easier to figure out. What about tomato sauce?
re: 24, standard casserole recipe. For us it's always A starch thing, a meat thing, a vegetable or fruit thing. (Almost all fish makes my stomach feel queer, so no fish, and Dave has problems with too much milk product, so we minimize dishes that depend on cheese -- sometimes add cheese toppings at the last minute)
I tried my friend's Goop. I made macaroni and cheese -- from scratch, which takes over a minute longer than making it from a box, oh, the horrors! -- and added tuna fish and corn. I called it Toxic Waste. I guess I was hoping my kid would go over to his mother's house and talk about how we had Toxic Waste for dinner. He, however, didn't follow the plan. He described it as being very appropriately named, and opted for a sandwich instead. "Why'd you have to put in the tuna fish and corn?" "You said you called it Toxic Waste so we wouldn't have to feel bad if we didn't eat it!" Who would have thought a 7 year old would be so affected by a marketing decision? Next time I'll call it "Harry Potter's Magic Delight" and he'll probably love it. I just had leftover Toxic Waste for lunch, and I still thought it was fine.
Either you haven't read enough Calvin & Hobbes comics with him, or they didn't take.
I think John III is just sort of set in his food habits and the name was irrelevant.
So simple: brown ground meat or TVP with some pepper and nutmeg, put aside make oatmeal, a little thick Add poultry spice, garlic powder, onion powder to the oatmeal mix in the meat (or substitute) Stir over low heat for 10 minutes Serve
You have several choices: