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Bisquick Substitute

From: Adele
Sent: Wednesday, February 29, 2012 9:46 AM
Subject: Bisquick

Good Morning

Would you please send me the recipe for  Bisquick.

I have several recipes that call for the stuff but I don't care to eat hydrogenated oils and aluminum and so I would like to make it myself.



Hello Adele,

Well, Bisquick is simply a mixture of hydrogenated fat, flour, baking powder and salt. You can’t make an all-powder version at home because you have no way to substitute for the fat and have the result remain a powder. However, the Wikipedia site’s article on Bisquick gives a simple substitution that you can make without hydrogenated fat or aluminum. You just have to make it up as needed or else keep the extra in a refrigerator:
“One cup of Bisquick can be substituted by a mix of one cup of flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of oil or melted butter.”
Don’t forget to use an aluminum-free brand of baking powder.
Most all homemade Bisquick imitations call for either shortening or butter. See these sites for more ideas:

THe Best Homemade Bisquick Recipes

Hillbilly Housewife

Kitchen Simplicity







Woolworth's Recipe Book

From: Gwendolyn
Sent: Sunday, February 26, 2012 1:23 PM
Subject: Gwendolyn-Great news WoolWorth's Recipes

I did some research and I find this cook book for Woolworth's Store from The name of the cook book is 
The Service Cook Book No. 2 200 Tricks 700 Recipes for F.W. WoolWorth Recipes by Mrs. Ida Bailey Allen, 
Published in 1935 by Educational Publishing Corp. 
I also went to Yahoo and Images and type Mrs Ida Bailey Allen was on the Image and show the first page and stated from F.W. WoolWorth;_ylt=A0PDoS2Pd0pP7REAuQ2LuLkF?p=Mrs+Ida+Bailey+Allen+&ei=utf-8&iscqry=&fr=yfp-t-435&fr2=sfp has the same cookbook and author but No. 1 cook book and I am not sure if it from F.W. Woolworth



Hi Gwen,

I wish it were so. However, the recipes in this cookbook are not recipes for dishes served at Woolworth’s lunch counters. Rather it is a cookbook of Mrs. Ida Bailey Allen's recipes that was published by Woolworth’s to sell in its stores.


Pudding Meat

I saw a request on a message board for "pudding meat":

pudding meat aka liver pudding

"The pudding meat (hog skin, livers, kidneys, and bones were all cooked together in a big black kettle and when soft, it was ground together. The broth, thickened with flour and corn meal, was used to make the pan haus. If you wanted scrapple, you just put some pudding meat in it."
From: "Memories of Farm Life on 'The Redlands' in the 20's and 30's" by Madelyn Hartman Smith Fortna

You can buy pudding meat here:
Fisher's Country Store

Ramen Noodle Casserole

I saw a request on a message board for this:

Ramen Casserole

1 chicken (cooked and seasoned as desired.  Chop chicken and save broth)
3 pkg. chicken flavored Ramen noodles
1 c. peas
1 carrot, thinly sliced
1/2 c. celery
1 can cream of mushroom soup
1 can cream of chicken soup
Velveeta cheese (1/2 to 3/4 cup)

Cook noodles as directed; drain and rinse.  Reserve the flavor packets.  Cook peas and carrots to desired doneness.  
In sauce pan, heat 3/4 cup broth, soups, celery, and 1 or 2 flavor packets to boiling.  Simmer for 5 minutes.  
In a large bowl, combine chicken, noodles and soup mixtures.  Add pepper if desired and mix well.  Add shredded Velveeta.  
Mix and place in a 13 x 9 casserole dish.  Heat in microwave on medium for 5 to 10 minutes.  
Chicken Noodle Casserole

 2 lb. boneless chicken breast
1 can broccoli and cheese soup(Campbell's)
2 pkg. Ramen noodles
1 box broccoli florets
Parmesan cheese

Boil or brown chicken.  Cook soup with 1/2 can of milk, add 1/2 package of Ramen noodles seasoning pack.  
Cook noodles as directed on package except for seasoning.  Steam broccoli in microwave.  
Cut up chicken and combine with noodles and soup.  Top with broccoli and Parmesan cheese.  
Fiesta Noodle Casserole

1 c. Monterey Jack cheese, cubed
1/2 c. diced canned green chilies
1/4 c. sliced black olives
2 tbsp. chopped pimiento (optional)
1 c. sour cream
3/4 c. shredded Cheddar cheese
1/4 c. grated Parmesan cheese
3 pkgs. Top Ramen noodles (chicken mushroom flavor) with flavor packets

Break up noodles and cook in 3 cups boiling water for 2 minutes.  Rinse with cold water and drain.  
Combine seasonings from only one of the flavor packets with the Monterey Jack cheese, chilies, olives and pimientos.  
Add the sour cream and mix well.  Add the cooked noodles, toss gently.  Lightly butter a casserole dish and spoon mixture into dish.  
Sprinkle with shredded Cheddar cheese evenly and Parmesan cheese.  Bake at 400 degrees for 20 minutes or until bubbly.  
Garnish with chopped tomato, avocado and/or green onions, if desired.  Serves 6-8.  

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