Northwest NEWS

May 13, 2002

Home & Garden

Dining In: Super Easy Suppers

These recipes are from past Pillsbury Bake-Off Contests.
   Mexican Bubble Pizza
   Prep Time: 15 minutes (Ready in 50 minutes)
   1 1/2 lbs. lean ground beef
   1 (1.25-ounce) package taco seasoning mix
   1 (19-ounce) can ready-to-serve tomato soup
   1 (17.3-ounce) can refrigerated golden corn biscuits or 1 (16.3-ounce) can refrigerated buttermilk biscuits
   8 ounces (2 c.) shredded Cheddar cheese
   2 c. shredded lettuce
   2 tomatoes, chopped
   1 c. thick and chunky salsa
   1 (2.25-ounce) can sliced ripe olives, drained
   1 (8-ounce) container sour cream
   3 green onions, sliced, if desired
   Heat oven to 375F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
   Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces.
   Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan. Bake at 375F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown.
   Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
   Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.
   8 servings
  
   Seaside Shortcakes
   Prep Time: 25 minutes
   1 (10.2-ounce) can (5 biscuits) refrigerated buttermilk biscuits
   1/2 c. dry white wine
   1 (16-ounce) jar Alfredo sauce
   1 (8-ounce) container cream cheese spread with chives and onion
   1 c. frozen baby early peas
   1/2 pound shelled deveined cooked medium shrimp
   1 (6-ounce) can crabmeat, drained
   2 ounces (1/2 c.) shredded Cheddar cheese
   1/4 c. chopped fresh chives
   Heat oven to 375F. Prepare and bake biscuits as directed on can.
   Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced. Reduce heat to medium.
   Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally.
   Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits.
   Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives.
   5 servings
   To substitute for wine, omit reducing step and add 1/3 cup milk with Alfredo sauce. Continue as directed above.
  
   Monte Cristo Folds
   Prep Time: 15 minutes (Ready in 35 minutes)
   1/4 pound chopped cooked ham
   1/4 pound chopped cooked turkey
   4 ounces sliced Swiss cheese, chopped
   1 (16.3-ounce) can refrigerated buttermilk biscuits
   1 egg
   1 Tbsp. milk
   1/4 tsp. cinnamon
   1/4 tsp. nutmeg
   Powdered sugar
   Raspberry jam
   Heat oven to 375F. In medium bowl, combine ham, turkey and cheese; mix well.
   Separate dough into eight biscuits. Press or roll each to form 6- to 7-inch round. Place scant 1/3 cup ham mixture on one side of each biscuit. Fold dough over filling; press edges to seal.
   Place on ungreased cookie sheet. In small bowl, combine egg, milk, cinnamon and nutmeg; beat well. Brush over tops of filled biscuits.
   Bake at 375F. for 12 to 19 minutes or until golden brown. Sprinkle with powdered sugar. Serve with jam.
   4 servings
  
   Cherry-Berry Cheese Turnovers
   Any meal is special when you can end it with a sweet treat. Served warm from the oven, Cherry-Berry Cheese Turnovers makes a comforting dessert that's effortless enough for any weeknight meal.
   Prep Time: 15 minutes (Ready in 35 minutes)
   1 (8-ounce) package cream cheese, softened
   2 Tbsp. sugar
   2 tsp. grated lemon peel
   1 egg yolk
   1 (16.3-ounce) can refrigerated buttermilk biscuits
   1 Tbsp. powdered sugar
   1 c. whole berry cranberry sauce
   1 c. cherry pie filling
   Heat oven to 375F. In small bowl, beat cream cheese, sugar, lemon peel and egg yolk until smooth.
   Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place about 1 heaping tablespoon cream cheese mixture in center of each biscuit.
   Fold dough over filling to form turnover. Press edges together; seal with fork. Place on ungreased cookie sheet.
   Bake at 375F. for 14 to 16 minutes or until golden brown. Cool 1 to 2 minutes.
   Sprinkle turnovers with powdered sugar.
   In small saucepan, combine cranberry sauce and cherry pie filling; cook over low heat until warm.
   To serve, place warm turnovers on individual dessert plates. Spoon about 1/4 cup cranberry-cherry mixture over each.
   8 servings