Country Cooking 5-9-2018

Cheesy Canadian Bacon Quiche

1 1/2 cups Original Bisquick® mix

1/4 cup butter or margarine, softened

2 tablespoons boiling water

1 cup shredded Swiss cheese (4 oz.)

1 package (6 oz.) Canadian bacon, chopped

4 medium green onions, sliced (1/4 cup)

1 1/2 cups half-and-half

3 eggs

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

Heat oven to 400º. Spray 9 inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough in bottom and up side of pie plate, forming edge on rim of plate.

Sprinkle cheese, Canadian bacon and onions over crust. In medium bowl, stir half-and-half, eggs, salt and red pepper with fork or whisk until blended. Pour over ingredients in crust.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. 6 servings.

Rhubarb Cobbler

3 to 4 cups finely-chopped rhubarb    

1 /2 cup milk                        

1 cup flour

1/4 teaspoon salt                        

3/4 cup sugar

3 tablespoons butter                    

1/2 teaspoon vanilla

1 teaspoon baking powder

Spread rhubarb in a buttered 8 inch square pan. Cream butter and sugar; combine vanilla and milk. Add alternately to the creamed mixture with sifted dry ingredients. Spread over the rhubarb and sprinkle on the topping:

Topping: 1 cup sugar, 1/4 teaspoon salt, 1 tablespoon cornstarch, 1 cup boiling water. Blend together the sugar, cornstarch and salt. Sprinkle over batter and pour the boiling water over all. Bake at 375º for 50 to 60 minutes, or until browned. Serve with ice cream.

Gluten Free Blueberry Pancakes

1 cup Bisquick® Gluten Free mix

1 cup milk

2 tablespoons vegetable oil

1 egg

1/4 cup gluten free sour cream

1 cup fresh blueberries

Butter, if desired

Stir Bisquick mix, milk, oil and egg with fork or whisk until blended. Stir in sour cream. Gently fold in blueberries.

Heat griddle or skillet over medium-high heat. Grease griddle with vegetable oil if necessary (or spray with cooking spray without flour before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown. Serve pancakes with butter. 4 servings

CORRECTION

In the Country Cooking recipes in the May 2 issue of the NEWS there should be 1/3 cup unsweetened applesauce in the Raspberry Almond Coffee Cake recipe.