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The zesty flavors of the Southwest are showcased with black beans, cheese and tomatoes in this flavorful main-dish pie.

1 cup Reduced Fat Bisquick?® mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 ounces)
1 can (4.5 ounces) Old El Paso?® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 ounces) black beans, rinsed and drained
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded and chopped
Old El Paso?® salsa (any variety), if desired
Low-fat sour cream , if desired
Guacamole, if desired

1. Heat oven to 350??F. Grease springform pan, 9x3 inches.

2. Mix Bisquick, cornmeal, 1 cup of the cheese and the chilies thoroughly. Stir in beef broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining cheese.

3. Bake 35 minutes. Loosen side of tart from pan; remove side. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.

High Altitude (3500-6500 ft)
Heat oven to 375??F. Pat mixture evenly in bottom and 1 inch up side of pan. Bake 40 minutes.

Total: 1 hr 5 min
Prep: 30 min
Bake: 35 min

Makes 6 servings

Source: Betty Crocker




STRAWBERRY SALAD

~Submitted by Donna, TX

1 large package strawberry Jell-O
1 cup water
1 can crushed pineapple (Number 2 can)
2 packages frozen strawberries
1/2 cup chopped pecans
1 carton sour cream

Mix Jell-O, water, juice of pineapple and juice of strawberries in a sauce pan and heat until Jell-O is dissolved. Pour into glass or plastic container and put in refrigerator until it begins to gel. Stir in pineapple, strawberries and pecans and return to refrigerator for 15 minutes. Put half of mixture into bowl and spread with sour cream and top with remaining Jell-O mixture.

(You can also add three bananas, but since I don't like them, I omit them.)




LEMON NOODLES

~Submitted by Larry Holmes, Ontario, Canada

1 pound capellini pasta (angel hair)
6 tablespoons olive oil
6 ounces thinly sliced prosciutto
OR baked ham, cut in julienne strips
3 tablespoons chopped fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon minced garlic
hot red pepper sauce

In a 6-quart kettle bring 5 quarts salted water to a boil and cook capellini according to package directions (do not overcook). Drain pasta, reserving ?? cup of the cooking liquid; transfer pasta to a bowl and toss with 4 tablespoons olive oil.

In a large deep skillet heat 2 remaining tablespoons of the oil over moderate heat and cook the julienned prosciutto for 1 minute. Add the cooked pasta, remaining ingredients and salt and pepper to taste. Toss to coat pasta evenly with sauce and heat through, adding some of the cooking liquid if pasta is too dry.

Serves 6.




PORK CHOPS NORMAND

~Submitted by Patricia, Hahnville, LA

1 tablespoon olive oil
4 center-cut pork chops, about 3/4 to 1 inch thick
1/8 cup dry white wine
2 Granny Smith apples, peeled and cored
1 tablespoon unsalted butter
1/3 cup Calvados or apple brandy
2 tablespoons red currant jelly

Preheat the oven to 350 degrees.

Heat the oil in a large skillet, and saute the pork chops over medium-high heat until lightly browned, 2 to 3 minutes per side. Transfer the chops to a baking dish. Add the wine to the skillet and bring to a boil, scraping up any brown bits. Pour the wind over the chops, cover the dish with aluminum foil, and bake for 20 minutes.

Cut the apples into 1/8 inch-thick slices. Melt the butter in a skillet and saute the apple slices over medium heat, until soft, 3 to 5 minutes. Add the Calvados and currant jelly, and continue cooking until the liquid forms a glaze on the apples, 1 1/2 to 2 minutes.

Spoon the apples over the chops, and bake, uncovered another 5 minutes.

Serves 4




IMPOSSIBLE CHICKEN PIE

~Submitted by Ann, FL

1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounces) tomato paste
1/2 cup Bisquick
1 cup milk
1/4 teaspoon pepper
2 eggs

Heat oven to 400?°. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir baking mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 to 8 servings

1 Serving: 260 calories (110 calories from fat); 12 g fat (5 g saturated); 120 mg cholesterol; 690 mg sodium; 15 g carbohydrate (1 g dietary fiber); 23 g protein.




PLUM AND ALMOND COBBLER

~Submitted by Angelique, TX

1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other plums, pitted and quartered
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sliced almonds
1 large egg, beaten lightly

In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.

Preheat oven to 375?°F.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining1/4 cup almonds over cobbler.

Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.

Serve cobbler warm or at room temperature. Serves 12.

Source: Gourmet magazine May 1995

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For Two...

BEEF AND GREEN PEPPER STIR-FRY

~Submitted by Larry Holmes, Ontario, Canada

Cooking for Two especially for Twain Foust ~Larry

2 ?? tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoons oriental sesame sauce
3 teaspoons cornstarch
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
?? pound flank or skirt steak, cut into thin strips
?? cup canned beef broth
6 tablespoons vegetable oil
1 8-ounce can sliced water chestnuts, drained
1 small green bell pepper, thinly sliced
freshly cooked rice

Combine 1 ?? tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic, in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining teaspoon cornstarch in small bowl; set aside.

Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons vegetable oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.

Makes 2 to 4 servings.