Pie crust pastry
2 tablespoons butter
1/4 cup chopped green onions
14 oz can artihokes, drained and quartered
10 oz can sliced mushrooms
4 eggs
1 1/2 cups cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup grated mozzarella cheese
1/2 cup grated swiss or cheddar cheese
1/8 teaspoon hot pepper sauce

Line 9 inch pie pan with pastry. Melt butter in frying pan. Add onion. Saute until soft. Remove from heat. Add artichokes and mushrooms. Put into pie shell. Beat eggs until frothy. Mix in remaining ingredients. Pour into pie shell. Roll out pastry for top. Moisten edge. Cover with pastry. Press to seal. Trim. Cut several slits in top. Bake in 350* for 40 to 50 minutes until browned. cut into 6 pieces for a meal or into 12 pieces for appetizers.

2 - 4 oz. cans whole peeled green chilis
1/4 lb cheddar cheese, grated
5 eggs, slightly beaten
1/4 c. cream or milk
3/4 t. salt
freshly ground black pepper

Grease 10" pie pan. Cut chili's open and line pan. Allowing top of chilis to come to top edge of pan, spread cheese evenly over chilies. Blend eggs, milk, salt and pepper. Pour over top of cheese. Bake @ 325 degrees for 30 minutes or until set. Can be served in large wedges for a main course, or cut into small squares for hor'duerves.

1 lb. ground beef
2 packages taco seasoning
1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 cup Cheddar cheese (grated)
2 tomatoes (diced)
chopped lettuce-enough to cover top of pie
1 can (small) sliced black olives
sour cream (optional)

Brown ground beef and onions. Drain and add taco seasoning (do not add water called for on package directions!) add salt and pepper. Spread meat mixture in the bottom of 10 1/2" pie plate. Beat eggs, milk, and Bisquick until smooth. Pour over hamburger mixture. Bake at 400-degrees for 25 minutes or until knife comes out clean. Sprinkle with cheese, bake another 5 to 8 minutes until cheese is melted. Top with lettuce, tomatoes, and black olives. Serve with a dollop of sour cream, if desired.

1 pound ground beef
1/2 cup thick-and-chunky tomato pasta sauce
3 Tbl grated Parmesan cheese
1 Tbl milk
1/2 tsp salt
1 cup shredded mozzarella (4 ounces)
1/2 cup Original Bisquick
1 cup milk
2 eggs

Heat oven to 400. Grease pie plate, 9x1 1/4 inches. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pasta sauce, heat until bubbly. Mix ricotta cheese, Parmesan cheese, 1-Tablespoon milk and the salt. Spread half of the beef mixture in pie plate. Drop cheese mixture by spoonfuls onto beef mixture. Sprinkle with 1/2 cup of the Mozzarella cheese. Top with remaining beef mixture. Stir Bisquick, 1 cup milk and the eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 2 to 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

1-1/2 lbs beef tenderloin, cut into 1-1/2 by 1/2 inch strips
2 tbs butter
1-1/2 cup beef bouillon
2 tbs ketchup
1/8 tsp minced garlic
1 tsp salt
8 oz sliced mushrooms
1/2 cup chopped onion
3 tbs flour
1 cup sour cream
4 cups hot cooked noodles
1 tbs butter
1 tsp poppy seeds

Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer about 1 to 1 1/2 hours. Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in a tightly covered container. Stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream. Toss noodles with 1 tbs butter and the poppy seed. Serve beef mixture over hot noodles. Makes 6 servings.

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cubed
1 teaspoon garlic powder
2 cups instant white or brown rice
1 (16-oz) jar Salsa
1 1/4 cups water
1 Chicken Bouillon Cube
2 chopped green onions (green parts only)

HEAT oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink.

ADD rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.

Serves: 4

8 Oz spiral noodles (or any kind of pasta you have)
1 Lb boneless skinless chicken breasts cut into chunks
1 Pkg. dry ranch dressing mix
1 Tblsp oil (or use Pam spray)
1 Tsp. oil
1/2 C diced onion
1 Jar roasted red peppers -- (7 oz) drained, rinsed and sliced
1 C sour cream (low fat works fine)
2 Tblsp milk
parmesan cheese

Put chicken and 2 tblsp dressing mix in a ziplock and shake to coat. Saute in oil w/garlic and onion Add peppers for last 1-2 minutes to heat through. Mix remaining dressing mix with sour cream and milk. Stir into hot cooked pasta, add chicken and toss. Sprinkle with parmesan cheese.

Sour Cream Chicken Enchiladas

4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 can (4oz.) chopped green chilies
2 cans ( 4oz.) sliced mushrooms, drained
1 1/4 cups shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 1/2 cups broth
1 cup shredded Monterey Jack cheese
1 1/2 cups sour cream
Chili powder to taste
1 1/2 cups Monterey Jack cheese

Rinse and pat dry chicken. Cook in water to cover in a saucepan until tender. Drain reserving broth. Cool and chop chicken. Sauté onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, 1/2 teaspoon chili powder and 1 cup of sour cream, mix well. Microwave tortillas on HIGH for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam side down in greased 9 x 13 baking dish. Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup of Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste. Pour over enchiladas. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese. Bake just until cheese melts.

2/3 cup beer
1/3 cup cooking oil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds beef flank steak, (one inch thick)
2 tablespoons butter or margarine
1/2 teaspoon paprika
4 cups sliced onion
12 slices French bread, lightly toasted
1 cup sour cream
1/2 teaspoon prepared horseradish

Advance preparation: Combine beer, oil, salt, garlic powder, and pepper. Pour into 9x13 inch baking dish. Place steak in beer mixture. Cover and marintae overnight in refrigerator. The next day: Drain steak; pat dry with paper towel. Broil steak 3 inches from heat till desired doneness (allow 5-7 minutes on each side for medium rare). Melt butter; blend in paprika and a dash of salt. Add onion; cook till tender. Thinly slice meat on the diagonal across grain. For each sandwich, arrange meat over 2 slices of bread(open face style). Top with onions. Warm sour cream gently in microwave; stir in horseradish and spoon over onions. Sprinkle with additional paprika, if desired. Makes 6 sandwiches.