1. Heat oven to 375°. Generously grease 24 small muffin cups, 1 3/4 x 1 inch. Stir Bisquick and margarine until blended. Add boiling water stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup.
2. Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.
3. Bake 20 to 25 minutes or until edges are golden brown and centers are set. Serve warm. Store covered in refrigerator.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Appetizer: Calories 65 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 15mg Sodium 190mg Carbohydrate 5g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 2% Iron 2% DIET EXCHANGES: 1/2 Starch 1/2 Fat
BETTY'S TIP: Dress up these picture-perfect party bits by garnishing with shredded carrot, sliced radish, sliced green onion, chopped fresh parsley, red pepper strips or celery leaves.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mini Chinese Chicken Snacks recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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