Books for Cooks

Barbara Burke

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"Betty Crocker Bisquick II Cookbook" (Wiley Publishing, 2004, $24.95, spiral-bound)

140 new recipes
for busy families

This sequel to the original Bisquick cookbook features 140 completely new recipes. But you'll still find many of the comfort foods traditionally associated with Bisquick, such as pancakes, waffles, biscuits and pot pies.

The "Betty Crocker Bisquick II Cookbook" was designed with busy people in mind. Most recipes can be prepared and baked in less than 45 minutes. Many contain no more than eight ingredients, with preparation times of 15 minutes or less. More than 80 beautiful full-page, full-color photographs will motivate you to get into the kitchen and "get cookin'."

The cookbook provides recipes for breakfasts and brunches, simple snacks and breads, 30-minute weeknight meals, "impossible" pies and pizzas, feeding a crowd, hassle-free holidays, and desserts, cookies and bars.

Bisquick is available in two versions: original and reduced fat. Some recipes in the cookbook list both types when either will work well. However, reduced fat Bisquick may yield unfavorable results in certain recipes. The biggest difference between the two products is in the amount of water absorbed in doughs and batters.

Each recipe includes preparation time, cooking time, nutritional information and a tip, such as a do-ahead option or substitution. A number of dishes are designated "Kids Love," meaning they are kid-friendly and easy enough for older children to prepare.

The following chicken dish may be served hot or cold, and makes a simple, yet plentiful, potluck or picnic entrée.

Ultimate Oven-Fried Chicken

1 cup buttermilk
12 boneless, skinless chicken breast halves (3-3/4 pounds)
1-1/2 cups cornflakes
1-1/2 cups Original Bisquick mix
2 envelopes (1 ounce each) ranch dressing mix
Cooking spray

Preheat oven to 400 degrees. Spray a 15-by-10-inch jelly roll pan with cooking spray. Set aside. Pour buttermilk into a 13-by-9-inch baking dish. Add chicken; turn to coat. Let stand 5 minutes.

Divide cereal between 2 1-gallon resealable plastic bags, placing 3/4 cup in each bag; crush with rolling pin. Add 3/4 cup of Bisquick mix and 1 envelope dressing mix (dry) to cereal in each bag. Remove chicken from buttermilk; discard buttermilk. Add a few pieces of chicken at a time to cereal mixture. Seal bag; shake to coat.

Return chicken to jelly roll pan. Spray with cooking spray. Bake, uncovered, 40 to 50 minutes, or until juices are no longer pink when centers of thickest pieces are cut. Serves 12.

Approximate nutritional analysis, per serving: 230 calories, 6 g total fat, 2 g saturated fat, 75 mg cholesterol, 29 g protein, 16 g carbohydrate, 680 mg sodium.

Rating Scale: Best in its class / Highly recommended / Recommended / Not recommended

Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com