July's Recipes of the Month

This month's recipes are borrowed from the Betty Crocker website.
Sign up for their newsletter and get recipes delivered in your emailbox. Get out that Bisquick for these tempting summer recipes.

Mandarin Chicken Salad

1/2 C. original Bisquick mix 1 bag Europian or Romaine salad greens
2 T sesame seed 1 can Mandarin Oranges, drained
1 t. ground ginger 1 C. fresh snow pea pods, cut in half
2 T. teriyaki sauce 1/2 C. Asian style dressing (or citrus or honey-mustard)
1 T vegetable oil 1 lb. boneless chicken pieces

Heat oven to 425. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in a 1 gal. plastic bag and mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with the oil mixture and then shake about 6 pieces at a time in the plastic bag of Bisquick mixture. Place chicken pieces in single layer on cookie sheet and bake 10-15 minutes until cooked through. Cool 5 minutes. In a large bowl, mix salad greens, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing. Toss to coat.

Add a basket of breadsticks and a bowl of pineapple chunks to compliment the meal & maybe fortune cookies too? And now for dessert to finish the meal...

Frozen Tiramisu Squares

1 C original Bisquick mix 1/4 C. frozen orange juice, thawed
1/2 C. sugar 1 t. dry espresso coffee
1/3 C. baking cocoa 1 T. hot water
1 T dry espresso coffee (or any coffee granules) 1/4 C. chocolate syrup
1/3 C butter, melted 1 1/2 C. heavy whipping cream
2 pkg. (8 oz. each) cream cheese, softened Baking Cocoa (if desired)
1 can (14 oz.) sweetened condensed milk

Heat oven to 350. Spray 9 X 13 pan with coking spray. In med. bowl mix Bisquick, sugar, 1/3 C cocoa, 1 T. coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes. Cool. In med bowl, beat cream cheese with electric mixer on med. speed until smooth. Gradually beat in milk. Place about 2 C. of the cream cheese mixture in a separate bowl. Add the OJ concentrate to the cream cheese mixture in that bowl. Dissolve 1 t. coffee in the hot water; stir the coffee mixture and chocolate syrup into the cream cheese mixture in the other bowl. Beat whipping cream until stiff in a chilled bowl. Fold half into each bowl of cream cheese mixtures. Cover and refrigerate chocolate mixture. Spoon orange mixture over the crust. Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over the top. Freeze about 4 more hours or until firm. Let stand 10 minutes at room temperature before serving. Cut into squares. Sprinkle each serving with cocoa if desired. Store covered in freezer. Yummy !!!

June's ROM
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Last updated 7/9/06 by quilts@prairienet.org