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GROUND BEEF PIZZA

~Submitted by Larry Holmes, Ontario, Canada

1 ?? pounds ground beef
salt
1 tablespoon chopped fresh thyme OR
1 teaspoon dried thyme leaves
3 large plum tomatoes, diced
?? pound ground Gruy??re or Swiss cheese, shredded (1 cup)
olive oil
2 large onions (about ?? pound each) thinly sliced
1 10- to 11-lounce package piecrust mix
2/3 cup sour cream
2 tablespoons grated Parmesan cheese
1 3 1/2 -ounce can (drained weight) pitted ripe olives, drained and sliced
1 2-ounce can anchovy fillets, drained.

In 12-inch skillet, over high heat, cook ground beef and ?? teaspoon salt, stirring frequently, until all pan juices evaporate and beef is well browned. Add chopped thyme and two-thirds of diced tomatoes; cook 2 to 3 minutes until tomatoes are softened. Remove beef mixture to bowl; cool slightly. Stir in shredded Gruy??re cheese.

In same skillet over medium heat, in 2 tablespoons hot olive oil, cook onions and ?? teaspoon salt, covered, until very tender, about 20 minutes, stirring mixture occasionally.

While onions are cooking, in large bowl with fork, stir piecrust mix and sour cream until dough forms. Firmly pat dough onto bottom and up sides or 15 ??-inch by 10 ??-inch jelly-roll pan. Score edges of pastry with fork.

Preheat oven to 425?° F. Spread meat mixture on crust; top with onions. Mix remaining diced tomatoes with 1 teaspoon olive oil; spoon over pizza. Sprinkle with Parmesan cheese; top with olives. Bake Pizza on bottom rack of oven 20 minutes or until crust is golden.

To serve, cut each anchovy lengthwise in half; arrange in lattice design over pizza. Eat with knife and fork.

Makes 6 servings.

Per serving: 874 calories; 66 g ft; 134 mg cholesterol; 1315 mg sodium




SZECHUAN CHILE CHICKEN

~Submitted by Nancy, NM

3/4 lb. chicken breast meat, cooked
1 tsp salt
1 egg white
1/3 cup oil
1 and 1/2 TB cornstarch
2 slices fresh ginger
2 small dried red chile peppers
2 red or green bell peppers
2 red or green fresh chile peppers
2 TB soy sauce
2 TB red wine or wine vinegar

Cut the chicken into bite-sized pieces. Add the salt, egg white, 1 TB oil and cornstarch. Mix and rub these evenly over the chicken pieces to form a thin coating. Chop the ginger and dried chile. Cut the peppers into bite-sized pieces. Heat the remaining oil in a wok. Add the ginger and chile peppers and stir fry for 1 minute. Add the chicken pieces, separating them while stirring. Add the peppers, soy sauce, and vinegar/wine and fry for a further 2 minutes. Serve immediately with rice. Serves 3-4.




CINNAMON-GLAZED SWEET POTATO AND APPLE BAKE

~Submitted by Richard, Bradenton, FL

Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
Prep Time: 35 minutes
Cook Time: 45-50 minutes
Makes about 12 (2/3-cup) servings

Ingredients:
2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup light brown sugar, divided
3 large eggs, beaten
6 tablespoons butter, melted, divided
2 teaspoons McCormick?® Pure Vanilla Extract
2 teaspoons McCormick?® Ground Cinnamon, divided
1/2 teaspoon McCormick?® Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 golden delicious apples, peeled and thinly sliced

Directions:
1. Preheat oven to 350?°F. Cook sweet potatoes in water in a large saucepan until tender, about 20 minutes; drain. Meanwhile, cook squash in another saucepan until tender, about 10 minutes; drain.

2. Combine 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg, and salt. Reserve 1/4 cup mixture for squash.

3. In food processor, blend sweet potatoes with remaining egg mixture until smooth. Spread in greased 13x9-inch baking dish, or 3-quart casserole. Top with pecans.

4. In food processor, blend squash with reserved 1/4 cup egg mixture. Spread over pecan layer. Arrange apple slices on top of squash layer. Combine 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle 4 tablespoons melted butter over top. Bake 45-50 minutes, or until set in the center. Let stand 10 minutes before serving.

Source: McCormick




PINEAPPLE BRUNCH BAKE

~Submitted by Angelique, TX

1 1/2 cups chopped fully cooked ham
1 (8-ounce) can crushed pineapple in juice -- drained
4 medium green onions -- sliced (1/2 cup)
1 cup Bisquick?® Original baking mix
1 cup milk
2 eggs
2 teaspoons mustard
1 cup shredded Colby-Monterey Jack cheese -- (4 ounces)

Heat oven to 400F. Grease pie plate, 9 ?— 1 1/4 inches.

Sprinkle ham, pineapple and onions in pie plate.

Mix baking mix, milk, eggs and mustard until blended; pour over ham mixture.

Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Yield 8 servings.




PASTA AND SIMPLE TOMATO SAUCE

~Submitted by Tena, MO

Source: Complete Book of Pasta and Noodles

28 ounces diced or whole tomatoes packed in juice
2 garlic cloves, peeled and pressed
3 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh basil leaves
1/4 teaspoons sugar
salt
1 pound pasta

If using whole tomatoes, drain and reserve the liquid. Dice tomatoes until they total 2 2/3 cups (add reserved juice if necessary). Press garlic, stir in 1 teaspoon water. Heat 2 T oil and the garlic in a medium saut?© pan over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in the basil, sugar, and 1/2 teaspoon salt. Adjust the seasonings to taste. Boil pasta in 1 T salt until al dente. Reserve 1/4 cup of the cooking water; drain the pasta and transfer back to cooking pot. Mix in the reserved water, sauce, and remaining T of oil. Cook together over medium heat for 1 minute, stirring constantly. Serves 4.




JOE'S SPECIAL

~Submitted by Barbara, Chula Vista, CA

If you have ever visited San Francisco, you have probably enjoyed this dish. It is served all around town there.

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
1 tablespoon butter OR margarine
1 pound ground beef
1 small onion, diced
1/2 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs

Place spinach in strainer and drain well. Heat oil and butter in large, heavy skillet. Add ground beef and cook, stirring until browned and crumbly. Add onion and cook until tender buy not browned. Stir in basil, marjoram, oregano, salt, and pepper. Stir in drained spinach and cook until liquid in spinach has evaporated. Beat eggs, add to meat mixture and cook, stirring, until eggs are set.

Makes 4 to 6 servings.

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For Two...

FRUIT COBBLERS FOR TWO

PREP: 6 min
BAKE: 18 min
Makes 2 servings

If you crave a hot fruit dessert but don't want a lot of leftovers, this is the recipe to use.

1 cup fruit pie filling (apple, peach, cherry or blueberry)? 
1/2 cup Original Bisquick?®? 
2 tablespoons milk? 
1 tablespoon sugar? 
1 teaspoon margarine or butter, softened

1. Heat oven to 400?°. Divide pie filling between 2 ungreased 10-ounce custard cups.? 

2. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.? 

3. Bake 15 to 18 minutes or until topping is light brown.