Mexican Lasagna
1 lb. lean ground beef
1 can (16 oz.) refried
beans
2 teaspoons dried
oregano
1 teaspoon ground
cumin
3/4 teaspoon garlic
powder
12 uncooked lasagna
noodles
2-1/2 cups water
2-1/2 cups picante sauce
2 cups (16 oz.) sour cream
3/4 cup finely sliced
green onion
1 can (2.2 oz.) sliced black olives
1 cup (4 oz.) shredded
jack cheese
Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in bottom of a 13x9 baking pan. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and picante sauce. Pour over all. Cover tightly with foil. Bake at 350° for 1-1/2 hours or until noodles are tender.
Combine sour cream, green onions and olives, spoon over casserole. Top with cheese, bake, uncovered until cheese is melted, about 5 minutes. Makes 12 servings.
Chocolate Peanut
Butter Chip Cookies
8 (1 oz.) squares semi-
sweet chocolate
3 tablespoons butter or
margarine
1 (14 oz.) can Eagle Brand
sweetened condensed
milk
2 cups biscuit baking mix
1 egg
1 teaspoon vanilla extract
1 cup (6 ounces) peanut
butter - flavored chips
1. Preheat oven to 350°. In large saucepan over low heat melt chocolate and butter with Eagle Brand; remove from heat. Add biscuit mix, egg and vanilla; with mixer beat until smooth and well blended.
2. Let mixture cool to room temperature. Stir in peanut butter chips, shape into 1-1/4 inch balls. Place two inches apart on ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusty. Cool. Store tightly covered at room temperature. Makes about 4 doze.