2/3 cup Original Bisquick mix
2 tablespoons water
1 egg
1. Preheat oven to 400°F. Coat an 8- or 9-inch square pan with nonstick cooking spray.
2. In a small bowl, stir together Bisquick, water and egg. Spread in the pan; sprinkle with 1 1/4 cups of the cheese. 3. Cook and stir chicken in oil over medium-high heat until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in the pan to within 1/2 inch of edges. 4. Bake 22-25 minutes, or until edges are dark golden brown. Sprinkle with remaining cheese. Bake for 1-3 minutes, or until the cheese melts; loosen from sides of pan. Makes 6 servings. High altitude: Increase first bake time to 25-30 minutes. Brands may vary by region; substitute a similar product.
Classic Two-Sauce Lasagna 1 pound bulk Italian sausage or ground beef 1 15-ounce container ricotta cheese 1 10-ounce package frozen chopped spinach, thawed and drained 2 cups ( 8 ounces) shredded mozzarella cheese 4 tablespoons grated Parmesan cheese, divided 2 eggs 1 32-ounce jar Classico* Tomato Basil Pasta Sauce 12 no-bake lasagna noodles 1 16-ounce jar Classico* Alfredo Pasta Sauce
1. Preheat oven to 350°F. Brown sausage in a skillet, stirring until crumbly; drain. Combine ricotta, spinach, mozzarella, 2 tablespoons Parmesan and eggs in a bowl and mix well.
2. Spread 1 cup of the tomato sauce evenly over the bottom of a 9-by- 13-inch baking dish. Layer 4 lasagna noodles, half of the cheese mixture, 1 cup tomato sauce and half of the cooked sausage over the tomato sauce. Continue layering with 4 lasagna noodles, the remaining cheese mixture, 1 cup tomato sauce, the remaining cooked sausage and the remaining 4 lasagna noodles. Spread Alfredo sauce evenly over the top. Sprinkle with 2 tablespoons Parmesan. 3. Bake, covered, for 40 minutes. Remove the cover and bake for 15 minutes, or until bubbly. Let stand for 10 minutes. Makes 10-12 servings. Brands may vary by region; substitute a similar product.
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