Impossible Beef Enchilada Pie

1 lb ground beef
1 cup chopped onion
2 cloves garlic, finely chopped
2 tsp chili powder
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
1 bottle (8 oz) taco sauce
2/3 cup finely crushed tortilla chips
2 cups (8 oz) shredded Cheddar cheese
1-1/4 cups milk
3 eggs
3/4 cup Bisquick baking mix

Heat oven to 400 degrees. Generously grease 10" pie plate. Cook and stir ground beef, onion and garlic in skillet until brown; drain. Stir in chili powder, oregano, salt, pepper and 1/2 cup of the taco sauce. Sprinkle crushed tortilla chips evenly in plate. Top with 1 1/2 cups of the cheese; spread with beef mixture. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 25-30 minutes. Spread remaining taco sauce over top; sprinkle with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 10 minutes. Serve with chopped tomato and shredded lettuce if desired.

Yield: 4 - 6 servings

-- Bisquick Favorites of Past and Present

Oven Fried Cinnamon Honey Chicken

1/2 cup Flour
2 teaspoons Salt
3/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Pepper
1 Egg
2 tablespoons Milk
1/3 cup Dried breadcrumbs
2 tablespoons Oil
3 pounds Chicken cut in 8 pieces

Sauce:
1/4 cup Melted butter or marg.
1/4 cup Honey
1 tablespoon Fresh lemon juice

Combine flour with all spices. Beat egg and milk. Coat chicken pieces with flour. Combine breadcrumbs with egg mixture to form a soft moist mixture. Roll floured chicken pieces in moist crumb mixture and arrange skin side up in roasting pan. Sprinkle with the oil. Bake about 40 minutes or crisp and brown. The last 15 minutes pour over the combined melted butter, honey and lemon. This recipe works well with skin removed.

Scampi Oreganato

2 1/2 lbs. Unpeeled Shrimp
1 Tbs. Salt
Freshly Ground Black Pepper to taste
1/2 cup Unsalted Butter, softened
2 Tbs. Fresh Garlic, chopped
1 tsp. Dried Oregano
An additional 1/2 cup Unsalted Butter, softened
2 Tbs. fresh Lemon Juice
3 to 4 cups Rice Pilaf, cooked
About 2/3 cup Green Peas, cooked
Fresh Parsley and Lemon Wedges for Garnish

Thoroughly rinse and drain the unpeeled shrimp. While washing the shrimp, look for a black vein on the back. If the vein is black, a light incision will expose the vein for easy removal. Place all cleaned and deveined shrimp on a baking sheet that has been brushed with butter, and add salt and pepper to taste.

Meanwhile, prepare rice pilaf as directed on the package, making sure to add the cooked peas when the rice is ready to serve.

Return to preparing the scampi by combining the softened butter with the garlic and oregano in a small mixing bowl. Brush the shrimp with the butter mixture and then bake in a pre-heated 450-F degree oven for about 5 minutes, or until the shrimp are opaque.

In a small glass bowl, combine any of the remaining garlic and oregano butter with the additional 1/2 cup butter and the lemon juice. Reserve the mixture to pour over the broiled shrimp at serving time. A few seconds in the microwave or a few minutes in the saucepan will quickly re-heat the buttery lemon mixture.

Serve each shipmate a plate filled with a scoop of the rice pilaf -- with peas -- and a portion of the Scampi Oreganato. Garnish with parsley.

"Say Cheese" Noodles

1 pound fresh cheese-filled tortellini
2 tbs. butter
2 tbs. flour
1 3/4 c. milk
1 tbs. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
3/4 c. shredded Cheddar, divided
2 tbs. grated Parmesan
2 tbs. parsley
1 tbs. plain dry bread crumbs

1. Cook tortellini according to package directions. Drain.

2. Meanwhile, heat broiler. Melt butter in saucepan over medium heat. Whisk in flour and cook until smooth and bubbly, about 1 minute. Gradually whisk in milk, then add garlic, salt and pepper. Cook, stirring constantly, until mixture is thickened and just begins to boil. Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/4 cup Cheddar and the Parmesan. Discard garlic. Stir in tortellini and parsley until well mixed.

3. Transfer mixture to shallow 1 1/2-quart casserole. Combine remaining 1/4 cup Cheddar and the bread crumbs in small bowl; sprinkle on top of casserole. Broil 1 to 2 minutes, until topping is golden.

-- LHJ Kitchens Online

Makes 4 servings.