It's time to rediscover Bisquick.
Created in 1931 to help homemakers prepare biscuits quickly and easily, the pantry staple has become a favorite of many cooks.
More than 75 years later, Bisquick remains a kitchen workhorse that can just as easily be used to make muffins, shortcakes and dumplings as impossibly easy pies, casseroles, skillet bakes and desserts.
The new "Betty Crocker Ultimate Bisquick Cookbook" (Wiley, $29.95) takes the 20 all-time-favorite, back-of-the-box classics and combines them with 280 recipes that have never appeared in Bisquick cookbooks.
Included in the book are recipes for oven-fried pork cutlets with apple slaw, Louisiana-style shrimp casserole, crunchy-crust Southwestern cube steaks and a host of pies.
You also get tips on perfecting Bisquick favorites, as well as a brief history of Bisquick over the decades.