1 lb Bacon
1 carton Green Chili (chopped)
1 cup Grated cheese (Jack)
1 1/2 cup Milk
1 cup Bisquick
6 oz Sour cream
3 Eggs
1 Salt & Pepper to taste
Brown, drain and crumble bacon. Put in
bottom of 11X7 greased dish. Top with onion and cheese. Put rest
in blender for 1 min. Pour into pan. Bake at 350 until tests
done with knife (35-45 min)
ANGEL CREAM
BISCUITS
Makes 12 biscuits
1 package quick active dry yeast
1/4 cup warm water (105° to 115°)
1 tablespoon sugar
2 cups Original bisquick®
1/4 cup half-and-half
Dissolve yeast in warm water in
medium bowl. Stir in sugar. Stir in Bisquick and
half-and-half until dough forms. Turn dough onto surface
generously dusted with Bisquick; gently roll in baking mix
to coat. Shape into ball; knead 10 times. Roll 1/2 inch
thick. Cut with 2-inch cutter dipped in Bisquick. Place on
ungreased cookie sheet. Cover and let rise in warm place
about 30 minutes or until soft and puffed. Heat oven to
425°. Bake 6 to 8 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 450°. Bake 7-9
min.
4 eggs
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. flaked coconut
Heat oven to 350 degrees. Grease
pie plate, 10 x 1-1/2 inch. Beat all ingredients except last cup
of coconut until well blended. Pour into plate. Sprinkle with
remaining coconut. Bake until knife inserted in center comes out
clean, 40-45 minutes
