I am thinking this might be close. I used to make a lot of "Bisquick" recipes back in the 70's-80's. This one was actually pretty good! Tuna Casserole With Cheese Swirls 1/3 c chopped green pepper 1/3 c chopped onion 3T oil 2-1/4c Bisquick, divided 1 can (10.5 oz) cream of mushroom soup 1-1/2 c milk 1 can (6.5 oz) tuna, drained 1 c frozen peas, thawed 1 T lemon juice 1/2 c cold water 3/4 c shredded American or Cheddar cheese Heat oven to 425F Heat oil in saucepan, cook and stir onion and pepper until tender. Stir in ¼ c Bisquick. Add soup, gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute, stir in tuna, peas and lemon juice. Pour mixture into ungreased 11 x 7 baking dish. Keep hot in oven while preparing biscuits. Stir 2 cups Bisquick and water to a soft dough. Turn dough onto cloth covered board, knead 5 times. Roll dough into a rectangle 15x 9 inches, sprinkle with cheese. Beginning at wide side, roll up. Seal well by pinching edges. Cut into 12 1-1/4 inch slices. Place cut sides down on hot tuna mixture. Bake 20-25 minutes. 4-6 servings Linda

I make biscuits by "feel". Like pastry, you need to add enough liquid. You can't always go by what the recipe calls for. Adjustments need to be made. Sometimes a little less, sometimes a little more. I prefer to make biscuits with butter. Liquid can be buttermilk, milk or even cream. If you use a box grater to grate the butter into the flour, you will have the perfect size pieces of butter. Then just pat and fold a couple of times for very flaky biscuits. Wonderful plain, but you can also add cheese, bacon, ham, herbs, etc.... Country Biscuits ================ 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, Crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450ðF. TIP: Using your finger push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter. Options: You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

Thank you, everyone! Here's the recipe for the dressing. Vidalia Onion Relish 1 cup onions, diced 1 Tblsp. vinegar (I used red wine vinegar) 1/2 cup mayo 1 Tblsp. brown sugar. Blend last three ingredients together, then add onions. Whisk together until smooth. Serve over fried green tomatoes. Enjoy! The batter we use is a brand name batter (Whistle Stop). They do have a website but you can check the little grocery stores (where I found mine). I saved some tomatoes and dressing for myself when we have BLTs tomorrow for lunch. I'm using the fried green tomatoes and dressing instead of ripe tomatoes and plain mayo. I'll post a picture of that as well! Brad AKA Moonwolf

Confession time. I have never eaten, let alone made, Chicken and Dumplings. So after reading this thread and google searching several more recipes, I found one that sounded good. This was inspired by my making a vat of chicken stock yesterday, so I knew I would have that and the picked chicken meat from the carcass pre-stock. I decided to use Pioneer Womans recipe (with only a few changes to adapt to what I had on hand). The first taste was amazing. The first bowl was a religious experience. The family has begged me to make this every week for ever moving forward. Oh my, this stuff is GOOD! Anyway, if you are interested in the PW recipe, I have copied it below: Chicken and Dumplings Ingredients ⢠2 Tablespoons Butter ⢠2 Tablespoons Olive Oil ⢠ý cups All-purpose Flour ⢠1 whole Chicken, Cut Into Pieces (cut Up Fryer) ⢠Salt And Pepper ⢠ý cups Finely Diced Carrots ⢠ý cups Finely Diced Celery ⢠1 whole Medium Onion, Finely Diced ⢠ý teaspoons Ground Thyme ⢠ü teaspoons Turmeric ⢠6 cups Low Sodium Chicken Broth ⢠ý cups Apple Cider ⢠ý cups Heavy Cream ⢠Dumplings: ⢠1-ý cup All-purpose Flour ⢠ý cups Yellow Cornmeal ⢠1 Tablespoon (heaping) Baking Powder ⢠1 teaspoon Kosher Salt ⢠1-ý cup Half-and-half ⢠2 Tablespoons Minced Fresh Parsley (optional) ⢠Salt As Needed Preparation Instructions Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.