Thursday, July 28, 2011

Inside Out Chicken Pot Pie

{Ingredients}
1 pound skinless, boneless chicken breast; cut up
1 can Campbell's Condensed Cream of Chicken Soup
1 pkg (16 oz) frozen vegetable combination
1 Can of biscuits

{Directions}
Bake biscuits according to directions on can
Cook chicken in nonstick skillet until browned, stirring often
Add soup and vegetables. Cover and simmer until done.
Serve on biscuits.

Tuesday, April 5, 2011

Beer Batter Fish


1 lb walleye, sole or other delicate- to medium-texture fish fillets, about 3/4 inch thick
3 to 4 tablespoons Original Bisquick® mix
1 cup Original Bisquick® mix
1/2 cup regular or nonalcoholic beer
1 large egg
1/2 teaspoon salt

Tartar sauce, if desired

  1. 1 In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
  2. 2 In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
  3. 3 Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

Hushpuppies

Ingredients

  • 2 cups cornmeal
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2/3 cup water
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 1 cup grated onion
  • 2 jalapeno peppers, seeded and chopped
  • 1 small green pepper, chopped
  • Oil for deep-fat frying

Directions

  • In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm. Yield: 6 dozen.