• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1 can (7.5 oz.) Pillsbury refrigerated buttermilk biscuits
• 10 cubes (3/4″) Cheddar, Monterey Jack or mozzarella cheese
• 3 tablespoons butter or margarine, melted
• 1/2 cup pizza sauce, heated (if desired)

Heat oven to 375 degrees.  Spray 8″ round pan with cooking spray.  In small bowl, stir together Parmesan cheese and Italian seasoning.

Separate dough into 10 biscuits; flatten each to a 2″ round.  Place one cheese cube in center of each biscuit round.  Bring dough up around cheese cube; press edge to seal and shape into a ball.  Roll in butter, then in Parmesan cheese mixture.  Place 1/4″ apart in pan.

Bake 15 to 20 minutes or until golden brown.  Cool slightly; serve warm with pizza sauce.

• 3 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 3 eggs, well beaten
• 3/4 cup vegetable oil
• 2 1/2 cups sliced strawberries, drained
• 1 cup chopped pecans (optional)

Combine ry ingredients.  Add eggs and oil, stirring briefly.  Fold in berries and nuts.  Spoon batter into two 8″ x 4″ buttered loaf pans.  Bake at 350 degrees for about 1 hour.  Freezes well.

• 1 lb. ground ham or turkey ham
• 2 lbs. lean ground beef
• 1 cup graham cracker crumbs
• 2 eggs, slightly beaten
• 1/4 cup milk

Mix ham, beef, eggs, crumbs and milk well.  Put in loaf pan and bake 1 1/2 hours at 325 degrees.  During last half hour, put sauce on top and return to oven.  Serves 1.

SAUCE:

• 1 can tomato soup
• 1 cup brown sugar
• 1/4 cup vinegar
• 1 teaspoon mustard

Mix well.

(Lyne Fabian)

• 1 1/4 lb. ground beef
• 1/4 cup milk
• 1/2 tablespoon minced onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package Stove Top dressing mix (chicken or regular)
• 1 can cream soup (chicken or mushroom)
• 1/2 cup milk

Combine ground beef, 1/4 cup milk, onion, salt and pepper.  Place half of mixture in a 1 1/2 quart casserole.  Mix dressing as directed on package.  Spread dressing over the beef mixture; top with remaining beef mixture.  Mix soup and 1/2 cup milk; pour over entire mixture.  Bake at 325 degrees for about an hour.  Variation:  one can of vegetables may be added to center layer.

(Linda Havens)

• 1 loaf frozen bread dough, thawed & cut into 18 or 20 pieces
• 1/2 cup butter or margarine
• cinnamon & sugar mixture (2 teaspoons & 1/2 cup or so)
• 3/4 cup brown sugar
• 1 package regular butterscotch pudding
• 1/2 teaspoon vanilla
• scant 1/2 cup milk (use less, maybe 2 tablespoons less)

Drop each piece of bread dough into melted butter and then into the cinnamon/sugar mixture.  Place in a bundt pan.  Add the brown sugar, pudding, vanilla and milk to the remaining melted butter and sugar mixture.  Pour this over the rolls.  Cover and let rise overnight.  Bake at 350 degrees for 15 to 20 minutes, or until nive and brown on top.  Turn upside-down on plate so that the pudding mixture will be on top.

(Carol Page)

• 1 lb. bulk Italian sausage
• 1 tablespoon minced garlic
• 1/2 lb. uncooked thin spaghetti, broken into 2″ lengths
• 1 jar (26 oz.) spaghetti sauce
• 1 1/2 cups water
• 1 cup (4 oz.) shredded mozzarella cheese
• 1/2 cup diced green bell pepper
• 1 1/3 cups French’s French fried onions

Cook sausage and garlic in large non-stick skillet over medium heat until browned, stirring frequently; drain.

Stir in uncooked spaghetti, spaghetti sauce and water.  Bring to a boil; reduce heat to medium-low.  Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.

Top spaghetti mixture with cheese, bell pepper and french fried onions; remove from heat.  Cover and let stand 3 minutes until cheese is melted.  Serve immediately.

Makes 8 servings.

*Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni from green bell pepper.

Ingredients:

• 8 oz medium raw shrimp, peeled and deveined
• 4 Tablespoons olive oil, divided
• 2 cloves garlic, minced
• 2 leeks, chopped
• 7 eggs
• salt and pepper
• 1 package (3 oz) goat cheese
• olive oil cooking spray

Directions:

1. Preheat oven to 350 degrees. Cut each shrimp into 4 pieces.
2. Heat 2 tablespoons oil in medium skillet with ovenproof handle over medium-high heat. Add garlic; cook and stir 30 seconds or until just fragrant. Add shrimp; cook and stir 3-4 minutes or until shrimp are pink and opaque. Remove to plate; set aside.
3. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add leeks; cook and stir 4-5 minutes or until tender. Remove to plate with shrimp, cool 5 minutes.
4. Whisk eggs in medium bowl; season with salt and pepper. Crumble goat cheese into eggs. Stir in shrimp and leeks.
5. Spray medium nonstick skillet with cooking spray; heat over medium-low heat. Add egg mixture; cook 5 minutes. Transfer skillet oven; bake 10-12 minutes or until center is just set. Remove; cool 10 minutes. Cut into wedges.  Makes 6-8 servings.

FOR FISH FILLETS:

• 3/4 cup California walnuts, finely chopped
• 3/4 cup Panko bread crumbs
• 1 teaspoon garlic salt
• 1/2 teaspoon dried dill
• 1 lb. cod fillets, cut into 3″ long pieces
• 2 eggs, beaten
• 1 tablespoon spicy brown mustard
• 1/2 cup flour
• lemon wedges, for serving

FOR THE LEMON DILL TOPPING (stir together):

• 1/4 cup plain Greek yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic salt
• 1/8 teaspoon dried dill

Preheat oven to 400 degrees and line a baking sheet with foil; coat with nonstick cooking spray.  Stir together walnuts, bread crumbs, garlic salt and dill in a shallow dish.  Beat together eggs and mustard in a second shallow dish.  Place flour in a separate shallow dish.  Roll fish pieces into flour, then egg mixture, then walnut mixture and place on baking sheet.  Bake for 15-20 minutes or until fish flakes easily with a fork.  Serve immediately with lemon wedges and lemon dill topping.

YIELD:  4 servings

• 1 pond ground beef
• 1/4 cup onion, chopped
• 1 can green chilies (optional)
• 2 eggs, beaten
• 2 cups cream-style corn
• 2/3 cup milk
• 1 (6 oz.) package corn bread mix
• 3/4 cup cheddar cheese, shredded

Preheat oven to 425 degrees.  Brown ground beef and onion in skillet.  Drain, add green chilies and set aside.  Combine eggs, 1 cup of corn and the milk with the corn bread mix.  Stir just until dry ingredients are moistened.  Pour 1/2 of mixture into a greased 9″ dish.  Top with meat mixture, cheese and remaining corn.  Pour remaining half of batter on top of this and bake for 25-30 minutes.  Serves 4 to 6.

Ingredients:

• 4 chicken breasts
• 3/4 cup chopped onion
• 2 teaspoon chili powder
• 1 can cream of chicken soup
• 1 bag of tortilla chips (Doritos)
• 1/2 cup chopped green pepper
• 1/2 cup milk
• 1 can cream of mushroom soup
• 1/2 pound sharp cheddar cheese, grated

Directions:

Cook chicken until tender in 5-6 cups of water, drain. Cut/dice into bite size pieces. Crush tortilla chips and spread in 2 quart casserole or oblong dish. Add chicken. Blend remaining ingredients except cheese. Pour over chicken. Top with cheese. Bake in 350 degree oven for 40 minutes.