a new nothing with a speckled handle

I've had this cookbook sitting in my collection for a VERY long time, but I've never put it to use! Until now, of course. I've been wanting to make my own bisquick for quite some time, but couldn't ever find the perfect recipe. All that time searching and I didn't even realize that I had the recipe all along. But it was worth the wait! The pancakes are delicious. They're light and fluffy yet hearty and filling. We grew up adding yogurt to our pancakes, but I'm not sure these even need that! They're delicious topped with fruit, or anything else your little heart desires. Mix recipe (Recipe has been modified from Make-A-Mix cookbook) 2 cups dry buttermilk powder 8 cups all-purpose flour 1/2 cup sugar 8 t. baking powder 4 t. baking soda 2 1/2 t. kosher salt Combine all ingredients in a large bowl and whisk to blend. Pour into a 12 cup container with lid. Store in a cool, dry place. Use within 6 months. Mix will retain its freshness longer when refriger

2 heads romaine lettuce cut into bite sized pieces, washed, dried 1 head boston/butter lettuce cut into pieces, washed, dried 3 large avocados 2 1/2 cups grape tomatoes, halved crumbled gorgonzola (or any other bleu cheese) 4-5 strips of cooked bacon 1/4 - 1/2 cup chopped parsley leaves 1/4 cup chopped chives (quick tip...use kitchen scissors to cut your chives!) 1 recipe Lemon-Red Wine Vinaigrette Combine all ingredients and toss with dressing to coat. Lemon - Red Wine Vinaigrette (This actually called for sherry vinegar, but I didn't really search that hard to find it...and I had red wine vinegar already. So use whichever suits your fancy.) 3/4 cup plus 2 Tbsp extra virgin olive oil 1/4 cup red wine vinegar 2 tsp finely grated lemon zest 1 tsp sugar 1 tsp minced fresh garlic 1/2 tsp dijon mustard 1/2 tsp kosher salt 1/4 tsp worcestershire sauce (or to taste...i can't get enough of this stuff!) 1/4 tsp freshly ground black pepper Combine all ingredients in a mason jar.

Great side dish for any meal! Easy to make and great reheated! 2 teaspoons vegetable oil 1/2 medium white onion, chopped 1 garlic clove, minced 1 medium carrot, diced 1 cup rice 1 3/4 cups chicken stock or water with 1 bouillon cube (or plain water) 1 tablespoon tomato paste 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.