SALSBURY STEAK WITH WILD MUSHROOMS

Salisbury Steak

1 10.5 ounce can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dried bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

In a large bowl, mix together 1/3 cup condensed soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Wild Rice with Mushrooms

1 cup wild rice, washed, soaked and drained
2 cups beef or chicken broth
1 10 ounce can mushroom bits and pieces
2 tablespoons chopped onion flakes
3 tablespoons butter
Salt and black pepper to taste

Combine rice and broth in saucepan. Simmer, covered, until rice is tender and liquid is absorbed, stirring occasionally. Saute mushrooms and onion in butter in separate pan over low heat until lightly browned. Combine cooked rice, vegetables and butter. Season with salt and black pepper. Serves 4 to 6.

FIESTA TAMALE PIE

1 8 1/2 ounce package corn muffin mix
1 egg
1/3 cup milk
1 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1 clove garlic, minced
1 16 ounce can stewed tomatoes, drained
1 12 ounce can whole kernel corn, drained
1 6 ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 cup pitted ripe olives, sliced
1/2 cup shredded Cheddar cheese
dash of paprika

Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8 inches. Microwave at high until meat loses pink color, 5 to 9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at high until mixture thickens, 4 to 8 minutes. Stir in olives. Spread corn muffin mixture over beef mixture. Microwave at medium high 5 minutes. Increase power to high. Microwave until center is set, 4 to 8 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. Makes 4 to 6 servings.

TROPICAL CORNISH HENS

2 Cornish hens, skinned
1/2 teaspoon coarsely ground pepper
vegetable cooking spray
1/4 cup of frozen orange juice concentrate, thawed, undiluted
1/8 teaspoon garlic powder
1/2 cup mango, peeled, diced
1/2 cup unsweetened pineapple chunks
1 firm ripe banana, peeled, coarsely chopped
orange slice, optional
orange curls, optional

Remove and discard the giblets from hens. Rinse the hens under cold water and pat dry with paper towels. Split each hen in half lengthwise, using an electric knife. Sprinkle with pepper. Place the hens, cut side down, on a rack in a roasting pan coated with cooking spray. Combine the orange juice concentrate and garlic powder, brush over hens. Bake at 350F for 45 minutes, basting frequently with orange juice mixture. Add the mango, pineapple and banana to pan. Drizzle with the remaining orange juice mixture. Bake for 20 minutes or until the fruit is thoroughly heated and hens are done. If desired, garnish with orange slices and orange curls. Makes 4 servings.

CHORIZO BAKE

8 ounces chorizo sausage, thinly sliced
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.

BAILEY'S IRISH CREAMCHEESECAKE

Crust:
1 1/2 packages graham crackers, crushed
6 tablespoons butter, melted
1/3 cup sugar

Mix and pat into bottom of a springform pan. Bake at 350F for 10 minutes.

Filling:
24 ounces cream cheese, softened
5 jumbo eggs, separated
1 1/2 cups sugar
2 packages Knox gelatin
3 tablespoons cocoa
1/2 cup Bailey's Irish Cream
1 pint whipping cream

Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. Serves 12.