• 1 pound ground beef
• 1 - 1/2 cups chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 - 1/2 cups milk
• 3 eggs
• 3/4 cup Bisquick baking mix
• 2 tomatoes, sliced
• 1 cup shredded Cheddar or process American cheese (4 ounces)

Beat milk, eggs and baking mix 15 seconds in blender on high speed. Pour into pie plate.

Bake 30 minutes. Top with tomatoes; sprinkle with cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

6 servings

• 2 cups ground fresh cranberries
• 2 cups sugar (over cranberries)
• 2 (3-oz.) pkgs. cherry or lemon Jell-O
• 2 cups hot water
• 2 cups pineapple juice
• 2 cups crushed pineapple, drained
• 2 cups chopped celery
• 1 cup nuts

• 1 medium avocado, peeled and chopped
• 1 tablespoon lime juice
• 1 medium tomato, finely chopped (1 cup)
• 1/4 cup finely chopped onion
• 2 tablespoons canned diced green chilies
• 2 tablespoons chopped parsley
• 1/4 cup water 3/4 teaspoon salt
• 1/8 teaspoon pepper

• 1 can refried beans
• 1 chopped tomato
• 1 can chopped black olives
• 1 4-ounce can green chilies, chopped
• 1 can guacamole (frozen) or 8-ounce carton
• 2 cups grated, sharp Cheddar cheese
• 1 small jar picante sauce
• 1 pint sour cream

• 1 15-ounce can sweetened condensed milk (Eagle Brand)
• 1/4 cup lemon juice
• 1/2 teaspoon almond extract
• 1/2 pint whipped cream
• 1 1-lb. 6-oz. can cherry pie filling
• 1 12" graham cracker crust

Crust

• 1 small pkg. cream cheese
• 1/2 cup butter or margarine
• 1 cup plain flour, sifted

Filling

• 1 stick butter or margarine
• 1 cup sugar
• 2 eggs, separated
• 1 teaspoon vanilla
• 1 cup chopped pecans

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