“Kitchen Krafts,” Friend, Oct. 1993, 34
1 pound (.5 kg) lean ground beef
1 small onion, finely chopped
1/2 teaspoon salt
1 teaspoon oregano
1 tube (10 count) refrigerator biscuits
strips of mozzarella cheese
1 can (15 ounces/425 g) pizza sauce
With clean hands, mix the ground beef, onion, salt, and oregano. Form the mixture into five 3″ (7.6 cm) patties, then cook in a skillet.
With a rolling pin, flatten each biscuit into a 4″ (10 cm) circle. Put a meat pattie on five of the biscuits, then top the meat with another biscuit. Carefully shape each pie into a football shape, seal it by pinching the biscuit edges together, then place it in an ungreased baking pan.
Bake at 425° F (220° C) for 8–10 minutes or until browned.
Remove from the oven and put strips of cheese on each pie for lacing. Serve with heated pizza sauce.
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 package (24 ounces/680 g) frozen, wedge-cut potatoes with skins
Combine the cheese, garlic salt, and paprika in a large plastic food-storage bag. Add the potatoes, close the bag, and shake until the potatoes are evenly coated.
Place the potatoes in a single layer on one or two baking sheets. Bake according to the package directions.
1 package (1 pound/.5 kg) dark chocolate, cream-filled cookies
1/4 cup margarine, softened
1 package (8 ounces/227 g) cream cheese, softened
1/4 cup powdered sugar
2 1/4 cups milk
2 packages instant French vanilla pudding
1 tub (12 ounces/340 g) whipped topping, thawed
candy worms (optional)
Crush the cookies and set aside.
Blend the margarine, cream cheese, and powdered sugar.
In a large bowl stir the milk and the pudding mix together. Then stir in the creamed cheese mixture. Fold in the whipped topping.
In a 9″ x 13″ (23 cm x 33 cm) baking pan, layer crushed cookies, then pudding mixture, more crushed cookies, more pudding mixture, then end with crushed cookies on the top. Refrigerate overnight. If desired, serve with the candy worms on the top.