2 Great RECIPES

Taste Of Home's-

Ground Beef 'n' Biscuits

SERVINGS: 6

TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

• 1-1/2 pounds ground beef
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 2 cans (8 ounces each) tomato sauce
• 1 package (10 ounces) frozen peas
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

In a large skillet, cook the beef, celery and onion over medium heat, until meat is no longer pink; drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes.
Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until biscuits are golden brown and cheese is melted. Yield: 6 servings. Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Saucy Seafood Pizza

Pampered Chef Recipes

Saucy Seafood Pizza


Yield: 10 servings

1 (8 ounce) package refrigerated crescent rolls
8 ounces cream cheese, softened
1 teaspoon dill weed
1 teaspoon grated lemon rind
1/2 cup cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper
4 ounces flaked or leg style imitation crabmeat, coarsely chopped
1 tablespoon minced fresh parsley

Lemon slices; for garnish

Heat oven to 350 degrees F.

Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14 inch pizza pan, with points toward the center and wide ends toward the outside. Pat out dough to 12-inch circle with fingers, pressing seams together to seal. Bake 12 to 15 minutes or until golden brown. Remove from oven; cool completely.

In medium bowl, combine cream cheese, dill weed and peel; spread mixture evenly onto crust. Top with cocktail sauce. Sprinkle with cucumber, bell pepper, crabmeat and parsley. Garnish with lemon slices, if desired. Cut into wedges to serve.