I have been going through some of the cookbooks my mother gave me, and found one to be quite interesting. It isn't an oldie; it is rather new, only a few years old as a matter of fact. It is full of recipes using Bisquick. After reading the story behind this truly American product and realizing it originated in the 1930s, I started paying attention. Now, after reading all these recipes for everything from breakfast to dessert, I am convinced there is a place in my kitchen for Bisquick. I have not had Bisquick in my kitchen for years. I have for a long time thought of it as a bit of a cop out, an unnecessary shortcut. Now I am thinking if I had to mix together all the ingredients that make up Bisquick for each recipe, I would be spending a lot more time in the kitchen.

To fill you in, it all began in 1931 on a train. An executive at General Mills, the maker of Bisquick, was having a late meal and was surprised to have fresh hot biscuits right out of the oven. How could these biscuits have gotten to his table so fast? He asked to see the cook on board and learned the flour, salt, baking powder and shortening were already mixed and ready for the liquid ingredients. Realizing this was a great idea, he took the concept back to General Mills and the rest is history. I wonder how many of you, my dear readers, have Bisquick in your kitchens already.

These two recipes I found online at BettyCrocker.com

Preheat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 9 inch glass pie plate. Stir together Bisquick, milk and egg until blended. Pour over soup mixture in pie plate. Bake 30 minutes or until top is golden brown. Makes 6 servings

Preheat oven to 375 degrees. In large bowl, mix butter, brown sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet and flatten slightly. Bake about 10 minutes or until golden brown. Remove from cookie sheet and place on rack to cool.