Here are pages 6, 7, 8 and 9 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

MAIN DISH IDEAS

“The difference between the humdrum and the festive is often one well chosen dish.” Betty Crocker

TOPSY-TURVY PIE

Spicy hamburger filling bakes under the crust . . . but ends up on top.

1 lb. ground beef
2 tbsp. cooking (salad) oil
1/2 cup chopped onion
1/4 cup chopped green pepper
8-oz can tomato sauce
1/4 cup water
1 tsp. salt
1 tsp. chili powder
4 1/2-oz. can chopped ripe olives

Heat oven to 425° (hot). Sauté meat in oil until half browned, then add onion and pepper. Cook, stirring frequently, until meat is browned and onion transparent. Add rest of ingredients. Mix well. Pour into 9″ pie pan. Make 1/2 recipe Richer Biscuit dough (p.22). Roll to fit top of pie pan. Make slits on top. Place over meat mixture. Bake 15 to 20 min. Remove from oven. Let stand a minute. Invert over serving dish. Cut into wedges. 4 to 6 servings.

COUNTRY FRIED STEAK

Bisquick makes a grand coating for any meat. Try this favorite of ours and see!

Cut 1 lb. round steak into serving-size pieces. Dip in mixture of 1/2 cup Bisquick, 1/2 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. paprika. Brown slowly in a little hot fat. Add 2 to 3 tbsp. liquid. Add more as needed. Cover tightly and cook over low heat until tender, 1 to 2 hr. For added seasoning, cook meat with sliced onion and mushrooms.

GRAVY: Remove meat from pan. Add 1 cup water to drippings. Mix 1 to 2 tbsp. of the leftover Bisquick with 1/4 cup water and add slowly to hot liquid, stirring constantly. Bring to boil; boil 1 min. Season. Add meat and serve. 4 servings.

CHICKEN PATTY SHORTCAKE

Make Richer Biscuit dough (p. 22). Roll 1/8″ thick. Cut with large biscuit cutter, about 4″. Cut 2 1/2 to 3″ round from center. Bake rings and biscuits 10 to 15 min. at 450°. Fill centers of rings with creamed chicken. Top with parsley and serve with biscuits.

DUMPLING ‘N CHICKEN STEW

Canned chicken and frozen vegetables for the easy party dish that makes a calm hostess.

12-oz. pkg. frozen mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup
1 soup can of water
1/8 tsp. celery seeds
14-oz.can boneless chicken fricassee, cut smaller
1/4 cup Bisquick
1/4 cup water
salt and pepper to taste
1 cup Bisquick
1/3 cup milk
1/4 cup chopped parsley

Cook vegetables in 1/2 cup boiling salted water 7 min. Add soups, water, celery seeds, and bring to a boil. Add chicken. Mix 1/4 cup Bisquick with water; stir in; cook until thickened. Season. Mix Bisquick, milk, parsley, and drop by spoonfuls on hot mixture. Cook over low heat 10 min. uncovered and 10 min. covered. 4 to 6 servings.

RING AROUND THE CHICKEN

Spread Richer Biscuit dough (p. 22) in well greased 8 or 9″ ring mold. Bake. Turn out on platter. Fill center with chicken a la king. Garnish with parsley.

CHICKEN ENCHILADAS

Show off a little with this touch of old Mexico. Enchiladas are Tortillas dressed up, so first make . . .

TORTILLAS: Mix 1 cup Bisquick and 1/4 cup water. Knead about 1 min. on board lightly dusted with Bisquick. Shape into 8 balls and roll into 5″ circles. Bake very lightly on ungreased griddle. Cool between folds of damp towel (prevents drying). This much you can do ahead.

NOW THEY BECOME ENCHILADAS: Heat oven to 350° (mod.). Brush Tortillas on both sides with melted butter. Cover with 2 cups diced cooked chicken, 3/4 cup cut-up ripe olives, 2 tbsp. chopped onion, 1/4 cup grated sharp cheese. Roll up, place close together in buttered shallow 9″ sq. baking dish. Pour Sauce (below) over rolls, sprinkle with 2 tbsp. chopped onion, 1/4 cup grated sharp cheese. Bake 15 min. 4 servings.

Sauce: Sauté 1 clove garlic, minced, in 1 tbsp. olive oil. Add two 8-oz. cans tomato sauce, 1 cup water, 1 1/2 tsp. chili powder. Heat thoroughly.

CHILI ENCHILADAS

Make Tortillas as above, but instead of the chicken mixture use chili straight from a can. Good!

TORTILLAS ALONE

Novelty for the party bread plate, and very good too, are plain Tortillas. Make as above, warm in melted butter to serve. Serve them flat, roll them to eat.

“Party meals need not un-balance the budget!” Betty Crocker

HAMBURGER TURNOVERS

Inexpensive but so good!

1/2 cup chopped onion
2 tbsp. butter
1 lb. ground beef
1/4 cup Bisquick
1 tsp. salt
1/2 tsp. flavor extender
1/2 tsp. garlic salt
1/2 tsp. sugar
1 cup tomato sauce
1/4 cup sour cream
2/3 cup cream
2 cups Bisquick

Heat oven to 400° (mod. hot). Sauté onion slightly in butter. Add meat; cook about 2 min. Add Bisquick, salt, flavor extender, garlic salt, sugar. Add tomato sauce, sour cream; mix well. Heat. Add cream to Bisquick, stir. Beat 15 strokes. Roll around on cloth-covered board lightly dusted with Bisquick. Knead gently 10 times to smooth up. Roll into two 10″ sq. Cut into eight 5″ sq. Put 1/3 cup filling on half of each sq. Fold over; seal edges with fork. Place on baking sheet. Make slits on top. Brush with butter. Bake 15 to 20 min. Makes 8 turnovers.

SALMON CHEESE SWIRLS

Party lunch or supper, all you need with this is a crisp green salad.

3 tbsp. chopped onion
1/3 cup chopped green pepper
3 tbsp. fat
1 tsp. salt
1/4 cup Bisquick
10 1/2-oz. can condensed cream of celery or mushroom soup
1 1/2 cups milk
7-oz. can salmon, drained and flaked
1 cup cooked peas (8-oz. can)
1 tbsp. lemon juice

Heat oven to 425° (hot). Sauté onion, pepper in hot fat until onion is golden. Blend in salt, Bisquick. Gradually stir in soup, milk. Bring to boil, boil 1 min. Add salmon, peas, lemon juice. Pour into 11×7″ baking dish; top with Cheese Swirls (below). Bake 15 to 20 min. 6 to 8 servings.

CHEESE SWIRLS: Make Biscuit dough (p. 22). Roll into 15×9″ oblong. Spread with 1/2 cup grated cheese. Roll up beginning at wide side. Seal. Cut into 12 slices. Place on HOT salmon mixture.

PARTY TUNA BAKE

2 cups Bisquick
1 cup milk
3 eggs
1/2 tsp. salt
1/8 tsp. pepper
two 7-oz cans tuna, flaked, with oil
1/2 cup grated sharp cheese
1 tbsp. chopped onion
1/4 cup chopped pimiento
1/3 cup chopped celery

Heat oven to 400° (mod. hot). Grease a 9″ sq. or 11×7″ baking dish. Blend Bisquick, milk, eggs, salt, pepper. Beat vigorously 30 seconds. Mix in 1 1/2 cans tuna, 1/4 cup cheese, onion, pimiento, celery. Spread batter in pan. Sprinkle with remaining cheese. Bake 30 to 35 min. Serve with Tuna-Celery Sauce: Heat 1 can cream of celery soup with 1 cup milk, remaining 1/2 can tuna. 8 servings.

World Premiere of Appetizers!

Ideas by the tray-full for exciting new canapés and appetizers start on page 12. There’s nothing newer to serve! Only our home testers have tried them. (Loved them!) Betty Crocker

HAMBURGER-ONION PIE

Delicious as the Swiss dish it’s modeled after. Unique touch . . . cottage cheese!

1 cup Bisquick
1/3 cup light cream
1 lb. ground beef
2 med. onions, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. flavor extender
2 tbsp. Bisquick
2 eggs
1 cup small curd cottage cheese

Heat oven to 375° (quick mod.). Mix well Bisquick, cream. Knead 10 times on board lightly dusted with Bisquick. Roll dough into a circle to fit 9″ pie pan. Ease into pan; fork edges. Sauté beef, onions until meat has lost color. Add seasonings, Bisquick. Spread in pan. Beat eggs slightly, blend with cottage cheese. Pour over meat. Sprinkle with paprika. Bake 30 min. Cut into wedges. 6 to 8 servings.

SHRIMP SALAD SHORT PIE

Here’s an ideal party luncheon dish! Make your favorite shrimp salad; pile lightly into cooled Short Pie Shell (p. 18). Top with tomato wedges, pitted ripe olives. Cut it in wedges like any pie, and hear the applause!