COOK'S CORNER BISQUICK HEARS BAKERS, RELEASES MORE RECIPES.

Byline: Natalie Haughton Food Editor

Grace Balayan of Northridge wrote recently looking to replace a misplaced recipe for a delicious souffle-like creation made with Bisquick and green chiles. She's in luck, because the recently released ``Betty Crocker Bisquick II Cookbook,'' (Wiley; $24.95) contains just such an impossible pie recipe - or so it sounds.

This second Bisquick volume was in response to the huge consumer demand for more recipes. With an easy and contemporary approach, the latest book is jam-packed with recipes with eight or fewer ingredients, quick preparation times and greater focus on main dishes. But it also features plenty of ideas for breakfasts and brunches, simple snacks and breads, holidays, desserts, cookies, bars and more. Among some of the all-time favorites included are chicken pot pie, oven-fried chicken, best-ever waffles, whipped cream biscuits, triple chocolate bars and impossibly easy vegetable pie.

Here are a few tidbits about the product as noted in the book.

--Bisquick mix contains flour, shortening, baking powder and salt - and saves both mixing and measuring time.

--For best results, spoon Bisquick into a dry-ingredient measuring cup - without sifting - and level off with a knife. Don't press or tap the mix in the cup to avoid making the end result too heavy.

--Store in a cool, dry place. If keeping a long time, store the mix in a refrigerator or freezer up to a year. If frozen, bring to room temperature before using.

--Both Original and Reduced Fat Bisquick are available, but because the reduced fat product contains less fat, it can't always be used interchangeably in recipes. The amount of water absorbed in doughs and batters will be different. For best results, use recipes specifically designed to use the reduced fat version.

--Bisquick makes a crispy, crunchy breading on chicken, pork chops or fish - and can be prepared in 5 minutes or less.

The following recipes are from the ``Betty Crocker Bisquick II Cookbook.''

IMPOSSIBLY EASY QUESADILLA PIE

1 (4-ounce) can chopped green chiles, drained if necessary

2 cups shredded Cheddar cheese (8 ounces)

1 teaspoon chopped fresh cilantro OR parsley

3/4 cup Original OR Reduced Fat Bisquick mix

1 1/2 cups milk

3 eggs

Salsa (optional)

Spray bottom and side of 9x1 1/4-inch pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.

Stir together Bisquick mix, milk and eggs until blended. Pour into pie plate. Bake in a preheated 400-degree oven 25 to 30 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa. Makes 6 servings.

NOTE: You can also use Monterey Jack cheese, or for some extra heat, use Monterey Jack cheese with jalapeno peppers. This pie is great topped with shredded lettuce, chopped tomatoes and green onions.

TRIPLE-CHOCOLATE CRINKLES

2 cups Original Bisquick mix

1 cup packed brown sugar

1/3 cup unsweetened cocoa powder 

2 tablespoons butter OR margarine, melted

2 eggs

3/4 cup semisweet chocolate chips

1/2 cup white baking chips

1/2 teaspoon shortening

Mix Bisquick mix, brown sugar and cocoa in a large bowl. Stir in butter and eggs until a soft dough forms. Stir in chocolate chips.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake in preheated 350-degree oven 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.

Melt white baking chips and shortening in a small microwaveable bowl uncovered on medium high power 1 minute; stir. Continue to microwave 10 seconds at a time, stirring after each time, until chips are smooth. Spoon into a resealable plastic food storage bag. Cut very small tip from corner of bag. Drizzle over cookies. Makes about 28 cookies.

BANANA-COCONUT CREAM DESSERT

2 cups Original Bisquick mix

2 tablespoons sugar

1/4 cup firm butter OR margarine

1 (4-serving size) package vanilla INSTANT pudding and pie filling mix

1 3/4 cups milk

2 medium bananas, sliced

2 cups whipped cream

1/2 cup toasted shredded coconut

Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased 9x9x2-inch square pan.

Bake in preheated 375-degree oven about 15 minutes or until light brown. Cool completely, about 30 minutes.

Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours. Makes 16 servings.

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BANANA-COCONUT CREAM DESSERT

From ``Betty Crocker Bisquick II Cookbook,'' Wiley