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Judy Dyke

Food court 7-24

Bisquick is so easy to cook with, not a lot of preparation and makes for quick meals.

Italian Meatball and Biscuit Bake

1 16-ounce bag frozen, cooked Italian meatballs, thawed

1 26-ounce jar tomato pasta sauce

2 1/4 cups original Bisquick mix

1/2 cup milk

1 tablespoon olive or vegetable oil

1 1/2 cups shredded Italian style five cheese blend or mozzarella cheese (6 ounces)

Heat oven to 350°. Spray a 9-by-13-inch baking dish with cooking spray. Place meatballs in baking dish. Pour pasta sauce over meatballs. Stir to coat. In medium bowl, stir Bisquick mix and milk until soft dough forms. Place dough on surface sprinkled with Bisquick mix. Knead 10 times. Roll dough into a 12-by-9-inch rectangle. Brush oil over dough. Sprinkle with 1 cup cheese. Roll up jelly roll style, starting with 12-inch side. Cut crosswise into 16 3/4-inch pinwheel slices. Push meatballs to center of dish. Place 5 dough pinwheels along each side of dish and 3 on each end. Bake 25 to 30 minutes or until biscuits are golden brown. Sprinkle with remaining 1/2 cup cheese. Bake about 5 minutes longer to melt cheese. Serves 8.

Impossibly Easy French Apple Pie


1/2 cup original Bisquick mix

1/4 cup packed brown sugar

1/4 cup chopped nuts

2 tablespoons firm butter or margarine


3 cups sliced peeled tart apples (3 medium)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup original Bisquick mix

1/2 cup white sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Heat oven to 325°. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the brown sugar and nuts. Cut in 2 tablespoons butter, using a pastry blender until crumbly, and set aside. In medium bowl, mix apples, cinnamon and nutmeg. Spread in pie plate. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel. Bake 40 to 45 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 5 minutes. Serve warm or cool. Store in refrigerator. Serves 6 to 8.

Beef Pot Pie with Potato Crust

1 thick slice (1/2 pound) deli roast beef, cubed to equal 1 1/2 cups

2 cups frozen mixed vegetables

1 medium onion, chopped (1/2 cup)

1 12-ounce jar beef gravy

2/3 cup plain mashed potato mix (dry)

2/3 cup hot water

1 1/2 cups original Bisquick mix

3 tablespoons milk

1 tablespoon freeze dried chopped chives

Heat oven to 375°. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat. In medium bowl, stir potato mix and hot water until well mixed. Let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball, knead 10 times. Press into 11-by-7-inch rectangle. Fold dough crosswise into thirds. Pour beef mixture into ungreased 11-by-7-inch (2 quart) glass baking dish. Carefully unfold dough onto beef mixture. Bake, uncovered, 30 to 35 minutes or until crust is golden brown. Serves 6.

Cowboy Casserole

1 pound lean ground beef

1 16-ounce can baked beans

1/2 cup barbecue sauce

2 cups original Bisquick mix

2/3 cup milk

1 tablespoon butter or margarine, softened

1/2 cup shredded cheddar cheese

Heat oven to 425°. In 10-inch skillet, cook beef over medium high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Drain. Stir in baked beans and barbecue sauce. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Meanwhile in medium bowl, stir Bisquick mix, milk and butter until soft dough dorms. Drop dough by 12 spoonfuls onto beef mixture. Bake, uncovered, 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer to melt cheese. Serves 6.

If you should need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. If you have any good Bisquick recipes, I would love to hear from you.