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Use pancake mix for more than just flapjacks

By KERRY LOWE

Craves1021

What a dilemma to be in. I’m faced with a box of pancake mix due to expire any minute. I’m not sure where, besides my mother, I heard it. Maybe Oprah started it. Either way, I’m certain I’ll grow a third eye or blow up half my street if I dare use old pancake mix.

Don’t believe me? Well, I took a look on the very reputable Internet and found a story of a perfectly healthy 19-year-old dying after enjoying some fluffy flapjacks. Not only do parents have to worry about the swine flu and children eating magnets, but now there is breakfast bedlam to add to the list of dangers.

I don’t plan on going 6 feet under over a 6-inch pancake. I’ve searched for some recipes involving pancake mix that will be sure to get you to use it all up before calamity strikes.

Now, if you’re looking for innovative pancake recipes, I’m not offering them. I got to the point where not even a chocolate chip praline or caramel banana bread pancake was appealing. My mission: Use up the pancake mix and not make any more pancakes. Mission: somewhat possible. (This mission is even easier if you have Bisquik pancake mix or a similar equivalent, which is very versatile.)

My first recipe find was for a casserole, courtesy of Aunt Jemima. With all the recipes, keep in mind that you don’t need to use that particular brand – as long as they’re similar.

CHICKEN POT PIE CASSEROLE

Serves 8.

FOR THE FILLING:

2¼ cups (12 ounces) boneless, skinless chicken breast, cooked, cut into ½-inch cubes

1 bag frozen broccoli, carrots, cauliflower mixture, thawed

1 (10-ounce) can condensed cream of chicken soup, undiluted

1 cup 2 percent milk

¼ cup Aunt Jemima Complete or Buttermilk Complete Pancake & Waffle Mix (or similar brand)

1⁄8 teaspoon ground black pepper

FOR THE TOPPING:

1 cup Aunt Jemima Complete or Buttermilk Complete Pancake & Waffle Mix (or similar brand)

1 cup water

1 tablespoon dried parsley

1⁄8 teaspoon poultry seasoning (optional)

Preheat oven to 400.

For filling, combine chicken and vegetables in large skillet.

In medium bowl, combine soup, milk, ¼ cup pancake mix and pepper with wire whisk.

Add to chicken vegetable mixture. Cook over medium heat, stirring, 3-4 minutes or until mixture bubbles.

For topping, combine 1 cup pancake mix, water, parsley and poultry seasoning with wire whisk until well blended.

Pour hot chicken mixture into greased 2-quart casserole dish. Top immediately with batter; spread evenly.

Bake 30-35 minutes or until topping is golden brown.

NOTE: To use Aunt Jemima Original or Buttermilk Original Pancake & Waffle Mix, combine 1 cup mix, ¾ cup milk, 1 tablespoon oil, 1 egg, 1 tablespoon dried parsley and 1⁄8 teaspoon poultry seasoning for topping. Proceed as recipe directs.

Hungry Jack had two good recipe finds, one main dish and one appetizer, either of which are good for chowing down during a football game.

CHILI CHEESEBURGER PIE

Serves 6.

Cooking spray

1 pound lean ground beef

1 (10-ounce) can diced tomatoes and chilies, drained

1 (16-ounce) can chili beans, drained

1½ teaspoons chili powder

½ teaspoon garlic salt

½ teaspoon ground cumin (optional)

1¼ cups shredded sharp cheddar cheese, divided

1¼ cups Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water) or similar brand

¾ cup milk

Green and red bell pepper strips

Preheat oven to 400.

Coat 9-inch pie plate with no-stick cooking spray.

Brown ground beef. Drain. Add tomatoes, beans, chili powder, garlic salt and cumin. Heat through. Spoon into prepared pie plate. Layer with 1 cup cheese. Whisk pancake mix and milk in small bowl until smooth. Spread evenly over cheese. Sprinkle with remaining ¼ cup cheese. Alternate green and red pepper strips on top.

Bake 18-20 minutes or until golden brown. Cool 10-15 minutes before serving.

BACON AND CHEESE APPETIZER BITES

Serves 24.

Cooking spray

½ cup sour cream

1 tablespoon water

1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water) or similar brand

½ cup shredded cheddar cheese, about 2 ounces

¼ cup bacon, cooked and crumbled

2 tablespoons butter, melted

Paprika

Preheat oven to 400.

Spray cookie sheet with no-stick cooking spray.

Mix sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Brush with melted butter; sprinkle with paprika. Serve warm.

Craves and Raves appears on the third Wednesday of the month. Kerry Lowe can be reached at ka.lowe@yahoo.com.



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