(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free magazines and other publications for qualified professionals



Betty Crocker Ultimate Bisquick Cookbook
During the war years of the 1940s "meat-stretching pies" were found on many family dinner tables. Not only were they an excellent way to use leftover cooked meat and vegetables, they helped stretch the food budget too.
Prep Time: 15 Minutes
Start To Finish: 35 Minutes
4 Servings


• 2 cups cubed cooked chicken
• 2 cups frozen mixed vegetables
• 1 jar (12 oz) chicken gravy
• 1/4 teaspoon dried thyme leaves
• 1 cup Original Bisquick mix
• 1/4 cup milk


1. Heat oven to 400°F. Spray 1½-quart round casserole with cooking spray. In 2-quart saucepan, stir chicken, vegetables, gravy and thyme until well mixed. Cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and begins to bubble. Pour into casserole.

2. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat vigorously 30 seconds. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Press or roll dough into 7½-inch round (or large enough round to cover top of 1½-quart casserole).

3. Place dough round on chicken mixture in casserole. Cut slits in dough to allow steam to escape.

4. Bake 15 to 20 minutes or until golden brown.

High Altitude (3500-6500 ft): No change.

Old-Fashioned Turkey Pot Pie: Substitute 2 cups cubed cooked turkey for the chicken.

1 SERVING: Calories 380 (Calories from Fat 130); Total Fat 14g (Saturated Fat 4g); Cholesterol 65mg; Sodium 950mg; Total Carbohydrate 37g (Dietary Fiber 5g; Sugars 5g); Protein 27g
% DAILY VALUE: Vitamin A 80%: Vitamin C 2%: Calcium 10%; Iron 15%
EXCHANGES: 2 Starch, 1 Vegetable, 2½ Lean Meat, 1 Fat



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.