2	cups Original Bisquick mix
2	tablespoons sugar
1/4	cup firm butter or margarine
1	package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4	cups milk
2	medium bananas, sliced
2	cups whipped cream
1/2	cup toasted shredded coconut

1.	Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2.	Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3.	Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
High Altitude (3500-6500 ft) No changes.

1/2	cup butter or margarine
2	tablespoons tequila
2	teaspoons seasoned salt
1/4	teaspoon ground red pepper (cayenne)
2	envelopes instant margarita mix, from 3 1/3-oz package
4	cups Corn Chex cereal
3	cups Rice Chex cereal
2	cups Wheat Chex cereal
1	cup mixed nuts
1	cup bite-size pretzel twists
1	cup dried cranberries or cherries

1.	Heat oven to 250°F.
2.	In ungreased large roasting pan, melt butter in oven. Stir in tequila, seasoned salt, red pepper and dry margarita mix. Stir in cereals, nuts and pretzels until evenly coated.
3.	Bake 1 hour, stirring every 15 minutes. Stir in cranberries. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

1/2	cup ketchup
2	tablespoons packed brown sugar
1	lb lean (at least 80%) ground beef
1/2	lb ground pork
1/2	cup Original Bisquick® mix
1/4	teaspoon pepper
1	small onion, finely chopped (1/4 cup)
1	egg

1.	Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2.	Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3.	Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

1	leg of lamb, 5 pounds
3	garlic cloves, cut into slivers
3	teaspoons dried dill weed
1 1/2	teaspoons salt
1	teaspoon dried rosemary leaves, crushed
1/2	teaspoon pepper

1.	Heat oven to 325ºF. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.
2.	Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water.
3.	Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140ºF; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155ºF.
4.	Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5ºF (to 145ºF for medium-rare; to 160º for medium) and lamb will be easier to carve as juices set up. Remove foil.

8	lamb rib chops or lamb loin chops, about 1 inch thick (about 2 lb)
2	tablespoons dry white wine or apple juice
2	tablespoons honey
1	teaspoon chopped fresh or 1/4 teaspoon dried mint leaves
1/4	teaspoon salt
1/8	teaspoon pepper

1.	Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients.
2.	Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.

1	lb bulk Italian pork sausage
1	cup tomato pasta sauce
1	cup ricotta cheese
1/3	cup grated Parmesan cheese
1	egg
1	cup Original Bisquick mix
1/2	cup milk
1	egg
1	cup shredded mozzarella cheese (4 oz)

1.	Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish.
2.	In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls into sausage mixture.
3.	In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures.
4.	Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
To Freeze and Bake: Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on unbaked casserole; seal tightly. Freeze up to 2 months. Bake covered at 400ºF for 1 hour to 1 hour 15 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to 33 to 38 minutes. For frozen casserole, bake 1 hour 10 minutes to 1 hour 20 minutes.

1	tablespoon vegetable oil
4	boneless skinless chicken breast halves (1 1/4 pounds)
1 3/4	cups water
1 1/2	cups uncooked instant rice
1/4	cup stir-fry sauce
1	bag (1 pound) frozen broccoli, red peppers, onions and mushrooms

1.	Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2.	Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
3.	While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.

CATHERIN’S CAFE