EASY TACO CASSEROLE

EASY TACO CASSEROLE
1 pound ground beef
1 cup salsa
1/2 cup salad dressing
2 tsp chili powder
2 cups crushed tortilla chips
1 cup (4 oz) shredded Colby cheese
1 cup (4 oz) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, salad dressing and chili powder; mix well. In an ungreased 2-qt baking dish layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
YIELD: 6 servings.

MANDARIN CHICKEN SALAD

Summertime IS approaching. Time for some yummy pasta-ish salads. -- Cathy

MANDARIN CHICKEN SALAD
2 cups cooked chicken
1/4 tsp. onion pwd
1 tsp salt
1 cup grapes (halved) green or red
1 cup chopped celery
1 cup mandarin oranges
1/2 cup slivered almonds
1 cup macaroni rings (or shells)
1 cup salad dressing

Serves: 12

*This is totally a "revisable" recipe. If you want more substance, add more chicken; more or less "fruity," increase or decrease the grapes and oranges. Use this as a starting base and do a taste test and add/subtract as desired

BISCUIT PIZZA BAKE

Okay. I have NOT tried this recipe out yet, but I am going to....SOON. It just sounds so yummolicious! -- Cathy

BISCUIT PIZZA BAKE
1 pound hamburger
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 can (4 oz) mushroom stems and pieces, drained
1 pkg (3-1/2 oz) sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.

Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cheese is melted. Let stand for 5 to 10 minutes before serving. YIELD: 6 to 8 servings.

OVEN EASY CRESCENT FRENCH TOAST

OVEN EASY CRESCENT FRENCH TOAST

2 - 8 oz cans Pillsbury Crescent Rolls
Little Smokies
1/4 tsp salt
3/4 milk
2 Tbsp maple syrup
3 eggs

Heat oven to 350 degrees. Lightly grease 9 x 13 pan. Remove crescent dough from cans in rolled sections. DO NOT UNROLL. Cut each section into 6 slices. In greased pan, arrange slices in 4 rows of 6 slices each. Make deep, wide imprint in center of each slice; press meat into each imprint. Bake at 375 degrees for 15 minutes. Remove from oven. Beat remaining ingredients in large bowl until well blended. Pour over partially baked crescents. Bake an additional 8 to 12 minutes or until golden brown and egg mixture is set. Cut into squares. Serve immediately with butter and syrup.

Makes 6 to 8 servings.

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries

Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.

Makes 12.

HASH BROWN QUICHE

Cathy's in a breakfast for dinner sort of mood! -- mlc

HASH BROWN QUICHE
3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter or margarine, melted
1 cup diced fully cooked ham
1 cup (4 oz) shredded cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese, and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.

Yield: 6 servings.

Morning Mix-up

Brunch . . . my absolute favorite meal of the day. -- Cathy

MORNING MIX-UP
2 cups frozen hash browns (not the shredded kind, but the cubed)
1 cup chopped fully cooked ham
1/2 cup chopped onion
2 Tbsp cooking oil
6 eggs
Salt and pepper to taste
1 cup (4 oz) shredded cheddar cheese
Minced fresh chives

In a large skillet, saute potatoes, ham, and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter, sprinkle with chives.

Yield: 4 servings