Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
LIGHTLY DIFFERENT COLOR RESULT FROM DIXIE FRY'S VERSION DUE TO
br>Roll it as a biscuit and place on greased pan
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Preheat oven to 350.
Mix all 'Dixie Mix' ingredients.
Dip the chicken pieces in the egg, then coat with Dixie Mix.
Heat Crisco over medium-high.
Add chicken pieces and brown on all sides. Transfer the chicken to a shallow baking pan.
Bake in the oven about 1 hour, or until juices run clear.
our out 1 packet of Dixie Fry onto flat dish or
ust a plain milk gravy recipe, form the sausage into patties
minutes. Add to cornbread-biscuit mixture and stir in stock
Cut Crisco into flour.
Add buttermilk and mix well.
Add your cooked and mashed sweet potatoes to your batter.
Fold in.
Do not overmix. Roll out on floured board and make your biscuits.
Bake in hot oven until done at 450\u00b0 for 10 to 12 minutes.
Cut open biscuits and add butter and brown sugar.
Can use your own biscuit recipe.
Dissolve sugar and water.
Add margarine, ginger, nutmeg and salt.
Boil until it is like a thin syrup.
Add vanilla.
While syrup comes to a boil, make biscuit dough (any biscuit recipe will do).
Put sweet potatoes and sugar in saucepan; cover with water. Heat to boiling point.
Drain potatoes.
Line bottom and sides with thin strip of biscuit mix.
Preheat oven to 425 degrees F.
Saute onion in olive oil until soft, not brown, set aside.
In the meantime, combine biscuit mix, first 1/2 cup cheddar cheese and buttermilk until smooth (will be sticky).
Spread into a sprayed 8\" or 9\" round baking pan or pie dish.
Mix together the cheddar and parmesan cheese combination and the egg.
Spread over the batter.
Sprinkle with the sauted onion and poppyseeds.
Bake for 20 minutes.
Cut into wedges.
Dissolve gelatin completely in boiling water.
Let stand to cool for 15 minutes.
Pour into Dixie cups.
Refrigerate until firm, at least 3 hours.
Carefully peel away cups.
Using a knife dipped in warm water, cut each gelatin cup horizontally into 3 round slices.
Insert straw half into each gelatin slice to resemble a lollipop.
Makes 12 pops.
Make two slits about an inch and a half apart down the side of the cup.
This will be the tongue of the shoe.
Along each side of the tongue, punch holes for the \"shoe laces\".
Run ribbon through the holes in the same way you would lace a pair of shoes.
Tie in a bow and fill with mints, nuts, or whatever you like.
Note: If you use Dixie cups, to keep the holes from ripping when laces are tied a little clear nail polish can be applied, but let dry before threading the laces.
Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.
lices.
Prepare your favorite Biscuit Dough and roll out enough
n a large bowl, blend biscuit mix, butter, egg yolks, beer
Cook chicken and debone.
Mix other ingredients and heat. Pour into greased casserole.
Top with biscuit topping.
Bake at 425\u00b0 for 30 minutes or until biscuit top is done.
Separate biscuits and cut into quarters.
Cut cheese into 40 small cubes.
Wrap a biscuit piece around a cheese cube and seal edges.
Melt margarine in pan.
Roll each biscuit in margarine and leave in pan.
Bake at 450\u00b0 for 8 minutes, until lightly browned. Makes 40 puffs.
Serving Size:
4 puffs equals 1 bread and 1 fat.