Beef and Potato Skillet

1 pound ground beef
4 medium green onions, chopped
1 cup water
1/2 tsp garlic salt
1 pkg onion gravy mix
2 cups frozen O'Brien potatoes with onions and peppers
1/2 cup frozen peas
1 tomato, chopped
1 1/2 cups bisquick
1/2 cup water

In skillet, brown beef and drain. Stir in 2 Tbsp onions, 1 cup water, garlic salt and gravy mix. Cook, stirring constantly until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium low. In small bowl, stir bisquick mix, remaining 2 Tbsp onions, and 1/2 cup water until soft dough forms. Drop dough by Tbsp onto beef mixture. Cover and cook 8 minutes. Uncover and cook 8-10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Serves 4

Taco Pie

1 pound ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 cup shredded cheddar cheese

Heat oven to 400. Grease 9 inch pie plate. Cook ground beef and onion in skillet until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and bisquick mix until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes.

Serves 6

Cornmeal-Battered Oven-Fried Catfish

1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp thyme
1 tsp salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup milk
non stick cooking spray
1 pound catfish fillets, cut into 4 pieces
1 pound asparagus, steamed

Preheat oven to 425. Combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper on a plate. Pour milk onto another place. Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mix, coating both sides and pressing cornmeal mix gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray. Bake until cooked through, about 15 minutes. Let stand at room temperature for 2-3 minutes before removing from cooking sheet. Serve with asparagus.

Serves 4