Broccoli and Rice *

1 onion, diced
1/2 stick butter
1 can cream of chicken soup
5 oz evaporated milk
10 oz cheez whiz
2 cups uncooked minute rice
32 oz frozen chopped broccoli

Saute onion in butter. Add cream of chicken soup, milk, cheez whiz and broccoli.  Cook for 10 minutes.  Cook minute rice as directed on package for 2 cups worth of uncooked rice.  Add cooked rice to cheese mixture.  Place in a greased 13x9 pan and bake at 325 for 30-45 minutes, or until bubbly along edges and golden on top.

Bacon Cornbread *

1 1/2 cups yellow cornmeal

1/2 cup all purpose flour

1/4 cup vegetable oil

1 1/2 cups buttermilk

4 slices bacon, crisply cooked and crumbled

2 tsp baking powder

1 tsp sugar

1 1/2 tsp salt

1/2 tsp baking soda

2 eggs

Heat oven to 450.  Grease round pan.  Stir together all ingredients; beat vigorously 30 seconds.  Pour into pan.  Bake 25-30 minutes or until golden brown.  Serve warm.

Taco Biscuit Casserole *

1 1/2 pound ground beef
1 pkg taco seasoning mix
3/4 cup water
1 1/4 cup salsa
1 can (16.3 oz) refrigerated biscuits
2 cups (8 oz) shredded Mexican cheese blend
Additional ingredients for toppings:  shredded lettuce, chopped tomatoes, additional salsa, sliced ripe olives, drained, sour cream, sliced green onions

Heat oven to 375.  In skillet, brown beef until thoroughly cooked; drain.  Stir in taco seasoning mix, water, and salsa; heat to boiling.  Reduce heat to low; simmer 3 minutes.  Remove from heat.  Separate dough into 8 biscuits.  Cut each biscuit into 8 pieces.  Add pieces to beef mixture; stir gently.  Spoon mix into ungreased 13x9 pan.  Bake 18-23 minutes or until sauce is bubbly and biscuits are golden brown.  Sprinkle with cheese. Bake an additional 8-10 minutes or until cheese is bubbly.  To serve, cut into 8 squares.  Top with additional topping ingredients as desired. 

Serves 8