Fresh Tomato Shortcake (Bisquick, 1964)

Fresh Tomato Shortcake
The Bisquick Cookbook, 1964

Make 6 individual shortcakes from basic Bisquick recipe (recipe below), except omit sugar. While shortcakes are baking, prepare cheese sauce (recipe below).

Broil 6 slices bacon. Slice about 5 peeled, ripe, mediums sized tomatoes. Split and butter warm shortcakes. Place tomato slices between layers and on top. Sprinkle with salt and pepper to taste. Serve with hot cheese sauce and garnish each serving with a crisp bacon strip. 6 Servings.

Cheese Sauce:
1/4 cup butter or margarine
1/4 cup Bisquick
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. mustard (if desired)
2 cups milk
2 cups grated sharp cheese

Melt butter over low heat. Blend in Bisquick and seasonings. Cook over low heat, stirring until smooth and bubbly. Take off heat and stir in milk. Bring to a boil- boil one minute, stirring constantly. Stir in cheese until melted.

Basic Shortcake Recipe:
2 cups Bisquick
3/4 cup cream, (or 1/2 cup milk + 1/4 cup melted butter or margarine )
2 tbsp sugar, if desired.

Heat oven to 450. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes. Knead 8-10 times on cloth covered board, lightly dusted with flour to prevent sticking. Roll dough 1/2 inch thick. Cut with floured 3" cutter. Bake on ungreased baking sheet about 10 minutes or until nicely browned. Makes 6 shortcakes.