Tex-Mex Lasagna

Tex-Mex Lasagna - Serves 8

Quick Fixes with Mixes

1 1/2 lb. ground round

1 tsp. jarred minced garlic

1 (15 oz) can black beans, rinsed & drained

1 (8 oz) pkg. shredded Cheddar cheese, divided

2 Tbsp. chili powder

1/2 tsp. ground cumin

1 (10 oz) can Ro-tel, drained

1 (8 oz) container sour cream

1 (16 oz) bottle chunky salsa

6 (10-inch) flour tortillas

1. Preheat oven to 425. Cook beef and garlic in a large nonstick skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

2. Combine beef mixture, black beans, 1 cup cheese, and next 5 ingredients. Line a lightly greased 9x13 dish with 2 tortillas. Spoon 1/3 of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining cheese.

3. Bake at 425 for 15 minutes or until cheese melts.

Ranch - Remoulade Dip

Ranch - Remoulade Dip - Makes about 1 1/2 cups

Quick Fixes with Mixes

1 cup mayonnaise

1/4 cup Ranch dressing

1 large dill pickle, diced (about 1/2 cup)

1 Tbsp. country-style Dijon mustard

1 Tbsp. dill pickle juice

1. Stir together all ingredients until blended. Cover and chill until ready to serve. Serve with assorted precut vegetables. Store in refrigerator in airtight contained up to one week.

Hacienda Dressing Mix

Hacienda Dressing Mix - Makes almost 1/2 cup

Gooseberry Patch Dinners on a Dime

3 Tbsp. dried, minced onion

1 Tbsp. dried parsley

2 1/2 tsp. paprika

2 tsp. sugar

2 tsp. salt

2 tsp. pepper

1 1/2 tsp. garlic powder

Combine all ingredients and store in an airtight container. Use 3 Tbsp. mix when a 1-oz. pkg of ranch salad dressing is called for.

Sour Cream Dip:

Combine one Tbsp. of dressing mix with one cup of sour cream. Chill for one hour before serving.

Buttermilk Ranch Dressing:

Mix 1/2 cup of mayonnaise with 1/2 cup of buttermilk. Whisk in 1/2 Tbsp. of dressing mix. Chill for one hour before serving.

Grandma's Escalloped Corn

Grandma's Escalloped Corn - Serves 6

Gooseberry Patch Dinners on a Dime

14 3/4 oz. can creamed corn

2/3 cup milk

1 egg, beaten

1/8 tsp. salt

2 Tbsp. butter, melted

1/2 cup soda cracker crumbs

Mix all ingredients together well. Transfer to a lightly greased 2-qt. casserole dish. Bake, covered, at 350 for 35 minutes

Lemony Roasted Broccoli

Lemony Roasted Broccoli - Serves 4

Gooseberry Patch Dinners on a Dime

1 head broccoli, sliced into flowerets

1 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

Garnish: lemon juice

Toss broccoli with oil, salt and pepper. Spread on an ungreased baking sheet. Bake at 450 until broccoli is tender and golden, 10-12 minutes. Sprinkle with lemon juice and serve.

Buttery Parmesan Potatoes

Buttery Parmesan Potatoes - Serves 4

Gooseberry Patch Dinners on a Dime

3 Tbsp. butter, melted

1 1/2 Tbsp. grated Parmesan cheese

4 redskin potatoes, halved

Pour butter into a 9x9 baking pan; sprinkle cheese over butter. Arrange potatoes cut-side down over cheese. Bake, uncovered, at 400 for 45 minutes, or until tender.

Sour Cream Chicken Rolls

Sour Cream Chicken Rolls - Serves 4

Gooseberry Patch Dinners on a Dime

4 boneless, skinless chicken breasts

16 oz. container sour cream

6 oz. pkg. herb-flavored stuffing mix, crushed

6 oz. pkg. long-grain and wild rice, cooked

Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9x9 pan that has been sprayed with Pam; cover with foil. Bake at 350 for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice.