Ingredients

1 unbaked pie shell
1/2 pound ground beef
2 tablespoons chopped onion
1 can cream of mushroom soup
2 eggs, slightly beaten
1/2 cup milk
1/4 teaspoon salt
Dash pepper
3/4 cup shredded Swiss cheese
1 (4-ounce) can mushrooms

Method
Prick bottom and sides of pie shell and bake at 450 degrees for 12–15 minutes; remove. Reduce oven to 350 degrees.
Brown beef and onion; drain. Mix in soup, eggs, milk, spices, cheese and mushrooms. Pour into partially baked pie shell. Cover edges of pie shell with foil. Bake for 60 minutes until knife inserted in center comes out clean.

Janice McKee, Big Sandy, Texas

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Chicken in Puff Pastry
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Ingredients
This can be made ahead and refrigerated. Simply prepare and assemble chicken, but do not bake. Put in oven just before guests arrive, so it finishes baking right at dinner time.

1 package frozen puff pastry sheets (2 sheets)
4 ounces cream cheese, softened
2–3 tablespoons dijon mustard
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons oil, divided
4 boneless, skinless chicken breasts, cut in half
Salt, pepper and thyme to taste

Method
Slightly thaw puff pastry. Combine cream cheese and mustard in small bowl; set aside. Saute mushrooms, onion and parsley in 1 tablespoon oil until soft; set aside. Season chicken with salt, pepper and thyme. Saute chicken in 1 tablespoon oil until brown, approximately 2–3 minutes. Allow to cool slightly.

Unfold one slightly frozen puff pastry sheet on waxed paper. If pastry becomes too thawed while working with it, place in refrigerator for a couple of minutes. Cut pastry into four pieces. Place one piece between two sheets of waxed paper and roll out slightly. Remove top sheet of waxed paper.

To fill puff pastry, place 1–2 tablespoons cream cheese mixture and 1 tablespoon mushroom mixture on the center of the pastry sheet. Place chicken on top of fillings and fold puff pastry over chicken, sealing the seams. Place chicken on baking sheet, seam side down. Continue filling the remaining three pieces with filling and chicken.

Repeat using remaining puff pastry sheet to make a total of 8 servings. Bake at 375 degrees for 25 minutes. Serve warm.

Cynthia McClain, Indianapolis, Ind.

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Chicken Quesadillas
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Ingredients

2 skinless, boneless chicken breast halves, cubed
1 (10 3/4-ounce) can cheddar cheese soup
1/4 cup thick and chunky salsa
8 (8-inch) unleavened Chapati flour tortillas (found in health food stores)

On medium high heat, cook chicken for five minutes until no longer pink. Add soup and salsa. Heat to a boil, stirring occasionally. Place tortillas on two baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2-inch of edge. Moisten edges of tortilla with water. Fold over and press edges together. Bake at 425 degrees for 5 minutes or until hot. Makes 4 servings.

Kathy Lausted, Menomonie, Wis.

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Chili Pizza
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Ingredients

1 pound ground beef
1 (1.25-ounce) package chili seasoning
1 (14 1/2-ounce) can stewed tomatoes, cut up
8 large unleavened Chapati flour tortillas (found in health food stores)
1 (14 1/2-ounce) can pinto beans
2 cups shredded cheddar cheese
1 (4-ounce) can sliced black olives

Method
Brown beef; drain. Stir in chili seasoning and tomatoes; cook 5–10 minutes. Arrange tortillas in a circle on a 12-inch pizza pan, overlapping edges where needed. Spoon ground beef mixture and pinto beans onto tortillas. Top with cheese and olives. Bake at 400 degrees for 5–10 minutes or until cheese is melted.

Kathy Lausted, Menomonie, Wis.

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Hot Mushroom Turnovers
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Ingredients

3 (3-ounce) packages cream cheese, softened
1 1/2 cups plus 2 tablespoons flour
1/2 cup plus 3 tablespoons softened butter
1/2 pound mushrooms, minced
1 large minced onion
1 teaspoon salt
1/4 teaspoon thyme
1/4 cup sour cream
1 egg, beaten

Method
On medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter. Wrap dough and chill one hour.

Melt remaining 3 tablespoons butter over medium-low heat. Cook mushrooms and onion until tender. Stir in salt and thyme and remaining 2 tablespoons flour until blended. Turn off heat and stir in sour cream.

On floured surface, thinly roll out half of dough. With cookie cutter, cut 20 (2 3/4-inch) circles. Roll scraps into a ball and chill. On one half of each circle, place a teaspoonful of mushroom mixture. Brush edges with beaten egg. Fold dough over filling and with fork, press edges together. Prick tops. Place on ungreased cookie sheets. Repeat with remaining dough and filling. Brush with egg. Cover and chill. When ready to serve, bake at 450 degrees for 12 minutes until golden.

Serve warm.

Ft. Wayne, Ind. 1990 UB Cookbook

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Mashed Potato Pizza
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Ingredients

Mix together thoroughly:

1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 teaspoon sage
1 teaspoon cumin

Set aside.

Mix together:

6 cups seasoned mashed potatoes
2 eggs, beaten
1 cup Parmesan cheese

Press into buttered 9x13x2-inch pan.

Spread over potatoes:

1 8-ounce can tomato sauce (or a 10-ounce can pizza sauce with no other seasonings)
1/2 teaspoon oregano
1/2 teaspoon basil

Add in layers:

The seasoned ground beef
1 cup chopped onions
1 cup chopped green peppers
2 cups shredded Mozzarella cheese

Bake at 400 degrees for 30-35 minutes. Serves 8-10

Note: Other favorite pizza topping ingredients may be added or substituted.

Doris Harrar, Rockford, Ill.

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Spinach and Chicken Pie
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Ingredients

2 tablespoons butter
1 large onion, chopped
2 1/4 pounds ground chicken
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red-pepper flakes
1-1/2 cups (12 ounces) crumbled feta cheese
4 eggs slightly beaten
1 tablespoon chopped fresh oregano
8 sheets (18 x 13 inches) phyllo dough, thawed, halved crosswise (9 x 13 inches)

Method
Heat oven to 375 degrees. Grease 13 x 9 x 2-inch baking pan. Melt butter in large skillet over high heat. Add onion; reduce heat to medium; cook 5 minutes. Add chicken; cook 8 minutes, until no longer pink. Add spinach, salt, pepper, nutmeg and pepper flakes; cook 5 minutes. Transfer to large bowl. Stir in cheese, eggs and oregano.

Place half sheet phyllo in bottom of pan. Coat with cooking spray. Repeat with 7 more half sheets, coating each sheet. Spread spinach mixture over top. Repeat with remaining 8 half sheets. Cut top layer in 8 equal pieces. Bake in 375 degree oven until browned, 45 minutes.

Sharon Swanson, Indianapolis, Ind.

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Supper Popovers
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Ingredients

1 pound ground beef
1 (15-ounce) can tomato sauce
1/4 cup chopped green pepper
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon parsley flakes
2 cups shredded cheddar cheese
2 eggs
1 cup milk
1 tablespoon oil
1 cup flour
1/2 teaspoon salt
2 tablespoons chopped green onion

Method
Brown ground beef; drain; stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt, pepper and parsley. Heat to boiling; boil and stir 1 minute. Pour into ungreased 13x9-inch baking dish. Sprinkle with cheese.

Beat eggs, milk, oil, 1 cup flour and 1/2 teaspoon salt with hand beater; pour over cheese. Sprinkle with onions. Bake at 425 degrees for 25–30 minutes.

Debbie McNeely, Indianapolis, Ind.

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Tortilla Pinwheels
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Imgredients

1 (8-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 (4-ounce) can diced green chilies, well drained
1 (4-ounce) can chopped black olives, drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10-inch) unleavened Chapati flour tortillas (found in health food stores)
Fresh parsley
Salsa

Method
Combine sour cream, cream cheese, chilies, black olives, cheddar cheese, green onion, garlic powder and salt; mix thoroughly. Divide filling and spread evenly over tortillas. Roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in 1/2-inch slices. Garnish with parsley and serve with salsa.

Kathy Lausted, Menomonie, Wis.

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Unleavened Crumb Coating
for Chicken
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Ingredients

1/2 cup crushed corn flakes
1 cup flour
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt or to taste

Method
Combine corn flakes, flour, seasoning, powder, pepper and salt in plastic bag; shake well. Pour off about a quarter of the contents into another plastic bag. Shake two or three pieces of chicken at a time in the second bag until well coated. Fry or bake as usual. Makes enough to coat two good sized chickens, cut up.

Linda Keeney, Indianapolis, Ind.