Here are pages 12, 13, 14, 15, 16 and 17 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills. Pages 14 and 15 are one large picture showing the different appetizers you can make, you can view that scan at the bottom of the page.

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.

APPETIZERS

“A host of new ideas to help make your parties famous!” Betty Crocker

PRONTO PUPPIES

People are going to ask for this recipe. Make ahead and reheat to serve.

1 egg
1/2 cup milk
1 cup Bisquick
2 tbsp. yellow corn meal
1/4 tsp. paprika
1/2 tsp. dry mustard
1/8 tsp. cayenne
1 lb. miniature frankfurters

Heat deep fat to 357°. Blend egg, milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, 2 to 3 min. on each side. Serve on cocktail picks. To reheat: Place in 400° oven about 5 min.

SAUCY SUSANS

Cunning baked sandwiches of cheese between rosy little biscuit rounds.

Make Biscuit dough (p. 22) using tomato juice for liquid. Roll thin. Cut into 1 1/4″ rounds. Put 2 rounds together with a round of sharp cheese between. Hold together with toothpick. Place close together on baking sheet; sprinkle generously with salt. Bake 8 to 10 min. Serve hot. Makes 30.

SHORT PIE TEASERS

Fun to fix, and a conversation piece when you serve.

Make Short Pie dough (p. 18) but mix in a bowl. Drain well button mushrooms or stuffed green olives; or use cocktail wieners, cocktail sausage, or an assortment of these. Wrap dough around foods just to cover. Dip tops in celery seeds or poppy seeds. Do this far ahead of time. When ready to serve, bake 8 to 10 min. in hot oven (450°). Makes 3 doz.

SHORT PIE CANAPÉS

Make Short Pie dough (p. 18) but mix in a bowl. Divide into 36 balls. Flatten each into circle on baking sheet. These can be made ahead and refrigerated.

At baking time, spread with any of these toppings.

Chopped ripe olives moistened with mayonnaise . . . anchovies sprinkled with bit of parsley . . . grated Parmesan cheese . . . a slice of Vienna-type sausage sprinkled with paprika . . . ham spread, chopped minced ham, or seasoned deviled ham . . . mixture of grated onion and chopped parsley . . . thin slices of salami.

Bake about 10 min. in hot oven (425°). Serve warm.

SWISS CHEESE STARS

We love these, our testers do, and we think you will, too.

Heat oven to 450° (hot). Mix 1 cup Bisquick, 1/3 cup milk, 1 cup grated Swiss cheese or other sharp cheese with fork. Beat 15 strokes. Knead gently 10 times to smooth up. Roll around on board lightly dusted with Bisquick. Roll out 1/4″ thick. Cut into star shapes (or other shape) with cooky cutter. Sprinkle with paprika, caraway seeds, celery seeds, garlic salt, or sesame seeds, etc. Bake 8 to 10 min. Serve warm. Makes 1 1/2 doz.

DIP STICKS

Buttery biscuit sticks to dip into savory spreads.

Make 1/2 recipe Biscuit dough (p. 22). Roll into 6×6″ square. Cut in fourths lengthwise. Cut each fourth into 12 strips. Melt 1/4 cup butter; pour half into 9″ sq. pan. Place strips in pan. Pour remaining butter over tops. Bake.

THIMBLES

Make Biscuit dough (p. 22). Cut with 1″ cutter. Ahead of time, bake close together until lightly browned. Reheat for 5 min. at 450° before serving. Serve with good things like deviled ham or a cheese dip.

TUNA SQUARES

Make them ahead and warm before serving.

7-oz. can tuna, drained, flaked
1/4 cup sweet pickle relish
1/2 tsp. salt
1 tbsp. prepared mustard
3 tbsp. mayonnaise

Heat oven to 450° (hot). Make Rolled Biscuit dough (p. 22). Divide in half. Pat half into 9″ sq. on greased baking sheet. Mix above ingredients and spread on dough. Pat out other half of dough into a 9″ sq. and place over filling. Bake 10 to 12 min. Cut in squares.

CHIP ‘N CHEESE WHIRLS

Surprise! The chipped beef is in the biscuits. The nippy cheese is in the filling. The fun is in the eating.

1/3 cup milk
1 cup Bisquick
1/4 cup chopped dried beef
1 tbsp. butter
1/4 cup grated sharp cheese

Heat oven to 450° (hot). Mix milk, Bisquick, dried beef. Knead dough 10 times on board lightly dusted with Bisquick. Roll into 15×6″ oblong. Spread with butter. Sprinkle with cheese. Roll, beginning at wide side. Seal. Cut in 1/4″ slices by placing string under roll, crossing over at top and pulling through. Bake about 8 min. Makes 2 1/2 doz.

Little Appetizers

“New ideas for midnight refreshments.”

PIZZA PIE

A supper dish if you want it to be. But for appetizers, bake ahead lightly and heat before serving. Cut in thin wedges and serve on your big tray. Trim with olives and sweet gherkins.

2 cups Bisquick
1/2 cup water
1/2 cup grated Parmesan cheese
1 1/2 to 2 cups well drained cooked tomatoes or 1 small can tomato sauce
1/2 lb. nippy cheese, cut up anchovies, sardines, or salami, chopped
pepper, oregano
2 tbsp. cooking (salad) oil
1/2 med. onion, grated

Heat oven to 425° (hot). Mix Bisquick, water. Knead about 1 min. on surface dusted with Bisquick. Roll into circle 1/4″ thick. Place on baking sheet. Pinch edge to make slight rim. Arrange other ingredients on dough in order listed. Bake 20 to 25 min. Serve in wedges.

SPIRALS

Heat oven to 450° (hot). Make Biscuit dough (p. 22). Divide into 24 balls. Flour hands and roll each ball between palms, into 3″ strip. Divide 1/2 can luncheon meat into 24 strips. Wind dough around strips. Bake 15 min. on baking sheet. Serve with chili sauce. Makes 24.

TINY CHEESE TWISTS

1 cup Bisquick
1/3 cup milk
1/4 cup soft butter
1/3 cup grated American cheese

Heat oven to 450° (hot). Mix milk, Bisquick with fork. Beat 15 strokes. Roll around on board lightly dusted with Bisquick. Knead 10 times to smooth up. Roll into rectangle. Spread with butter, cheese. Roll up like jelly roll, fold ends to center, roll out again 1/4″ thick. Cut in narrow strips, 3 to 5″ long. Twist. Place on baking sheet. Sprinkle with salt, paprika. Bake 6 to 8 min.

DEVILED HAM TRIANGLES

They look like three-cornered hats and they taste like more!

Heat oven to 450° (hot). Make Richer Biscuit dough (p. 22). Roll into 15″ sq. on surface lightly dusted with Bisquick. Cut into twenty-five 2″ squares. Place on ungreased baking sheet. Spoon Ham Filling (two 2 1/4-oz. cans deviled ham, 2 tbsp. cream mixed) on each square. Make triangle by folding one half over other so top edge slightly overlaps. Press edges with fork. Bake 8 to 10 min. Serve hot.

Hearty Appetizers

“Ideal for teen-age parties, too.” Betty Crocker

PIROSHKI

These biscuit pocketbooks are an American version of an old-country favorite.

1 cup chopped canned corned beef
1 small onion, chopped
1/4 cup grated cheese
1 tbsp. butter
3 to 6 drops Tabasco sauce
1 egg, beaten

Heat oven to 450° (hot). Mix all ingredients except egg. Make 1/2 recipe Biscuit dough (p. 22). Roll into 12×6″ oblong. Cut in 3″ squares. Place filling in center of each square. Bring four corners up and pinch edges together. Brush with egg. Bake about 10 min. Serve with catsup. Makes 8.

BISCUITBURGERS

Heat oven to 400° (mod. hot). Season 1/2 lb. hamburger or bulk pork sausage with salt, pepper, chopped onion. Shape into 2 1/2″ patties. Brown in hot fat. Make Richer biscuit dough (p. 22). Roll out 1/8″ thick. Cut into 3″ rounds. Place each browned patty between 2 rounds. Press edges together with fork. Prick tops. Bake on baking sheet about 15 min. Serve hot as a finger food. 6 servings.

PIZZA BOATS

Heat oven to 400° (mod. hot). Make Richer biscuit dough (p. 22). Roll into 15×6″ oblong. Cut in ten 3″ squares. Place half a wiener, a strip of cheese the same size, 1 tsp. chili sauce or catsup on each square. Seal ends to form a boat. Fasten sides of boat to wiener with toothpicks. Bake 15 to 20 min.

CAVATZONE

Imported from Italy, and one of our favorites.

1 lb. ground lean pork
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese
1 large egg, beaten
1/4 tsp. Tabasco sauce
1 1/2 tsp. salt
2 tbsp. minced parsley

Heat oven to 400° (mod. hot). Cook pork, onion over low heat until no longer pink. Cool. Mix rest of ingredients. Add 1/4 cup mayonnaise to Biscuit dough (p. 22). Spread half of dough in well greased 8″ sq. pan. Cover with meat. With fingers, spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk. Bake 25 to 30 min. Cut in 1/2″ slices; serve hot or cold.