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Country Kitchen
January 1, 2011 Previous Recipe | Next Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
TINY TOTS BISCUITS

1 cup margarine, melted
2 cups Bisquick
1 (8-ounce) container sour cream

Preheat oven to 375 degrees. Combine melted margarine and Bisquick. Add sour cream and mix well. Drop by heaping teaspoonfuls into ungreased, small muffin cups. Bake 20 minutes or until light brown. Makes 18 biscuits.





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