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Belgian Waffles

2 cups Bisquick baking mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg

Heat Belgian waffle iron; grease if necessary. Beat all ingredients
with wire whisk or hand beater until smooth. Pour batter by scant
1 cupfuls onto center of hot waffle iron. Bake 3 to 5 minutes or
until steaming stops and waffle is golden brown. Carefully remove
waffle. 6 servings.

For Regular Waffle Iron: Heat regular waffle iron; grease if
necessary. Pour batter onto center of hot waffle iron. Bake until
steaming stops and waffle is golden brown. Carefully remove waffle.
Twelve 4-inch squares (three 9-inch waffles).

Freezing and Reheating Directions:

Stack cooled waffles between waxed paper. Wrap in aluminum foil
and freeze. To reheat in oven, unwrap waffles; remove waxed paper.
Heat on ungreased cookie sheet in 400F oven 8 to 10 minutes or
until hot. To reheat in microwave, unwrap frozen waffles; remove
waxed paper. Place on microwavable plate. Microwave uncovered on
high. 1 section 35 to 45 seconds, 2 sections 1 to 1 1/2 minutes,
4 sections 1 1/2 to 2 minutes.

No-Cholesterol Belgian Waffles. Substitute 1 1/4 cups skim milk
for the 1 1/3 cups milk and 2 egg whites or 1/4 cup cholesterol-free
egg product for the egg.

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