#1504 - Easy Vegetable Pizza

(by Shirley McNevich)

2 - 8oz. cans refrigerated crescent dinner rolls
1 - 8oz. Breakstone's sour cream
1 to 2 TBSP horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 cups chopped fresh mushrooms
1 cup chopped fresh tomatoes
1 cup broccoli pieces
1/2 cup chopped green bell peppers
1/2 cup chopped green onions

Separate the dough--place the dough (using the triangles to make rectangles) to cover the bottom of a greased jelly roll pan. Use your fingers and a little Pam to pinch the triangles together and pinch the dough about 1/2" up the sides. Bake at 375 degrees for 14-18 minutes or until golden brown. Cool completely. In a bowl add sour cream, horseradish, salt and pepper--stir. Spread the horseradish mixture over the cooled crust. Sprinkle the chopped mushrooms, chopped tomatoes, broccoli pieces, chopped green peppers and chopped onions all over the horseradish mixture. Cut into bite sized pieces to serve.

#1285 - Skillet Pasta and Beef

(by Shirley McNevich)

6oz. any shape pasta
2 cups fresh or frozen broccoli pieces
1 - 10oz. jar Alfredo sauce (or make your own)
1/3 cup milk
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 - 3oz. Philadelphia cream cheese (softened and cubed)
6oz. sliced fresh mushrooms
1 cup mozzarella cheese

Cook pasta according to box directions--drain. In a bowl add Alfredo sauce and milk--stir and set aside. In a saucepan add broccoli--cover with water--bring to a boil, then cook for a few minutes so it's still crunchy--drain. In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--stir and brown the beef. Once browned, drain the beef mixture and return it to the skillet. Keep heat on medium--add Alfredo sauce mixture, cubed cream cheese and mushrooms to the beef mixture--stir and cook until mixture is hot and cream cheese has melted. Add the cooked pasta and broccoli to the beef mixture--stir and cook until hot. Sprinkle shredded mozzarella cheese over the top.