MEXICAN  CORNBREAD

1 (8 ounce) box Mexican cubed Velveeta cheese, cub
3/4 cub milk
2 (8ounce) packages corn muffin mix
2 eggs, beaten

• Preheat oven to  375°
• Melt cheese with milk in saucepan over low heat and stir constantly.  Combine corn muffin mix and eggs in bowl. Fold in cheese and mix just until moist.
• Pour into sprayed , floured 9 + 13- inch backing pan.
• Bake for about 25 minutes or until brown . Yields 12 to 16 squares

Sausage Apple Quiche

1/2 pound pork sausage
1 1/2 cups chopped apple
1 teaspoon ground cinnamon
1 cup shredded cheddar cheese
4 eggs, beaten
1 cup half- and -half cream
1/2 cup biscuit mix

• Preheat oven to 375.
• Cook sausage until brown, stir to crumble and drain.  Combine apple, cinnamon, cheese and sausage.  Place in sprayed 9-inch quiche dish or pie pan.
• Combine eggs, half-and-half cream and biscuit mix in large bowl; mix well.  Pour over apple-sausage mixture.  Bake for 40 minutes or until set.  Serves 4 to 6.

mac, n cheese casserole

4 eggs
1 1/2 cups milk
1 (12 ounce) package macaroni, cooked
1 (8 ounce) package shredded cheddar cheese
2 cups cooked cubed ham
3/4 cup seasoned breadcrumbs

• Preheat oven to 350
• In large bowl, lightly beat eggs and milk with a little salt and pepper.  Stir in macaroni, chesse and cubed ham.  Spoon into sprayed 7 x 11-inch (18 x 28 cm) baking dish, sprinkle breadcrumbs on top and bake uncovered for 30 minutes.  Serves 4 to 6.

baked chicken supreme

6 boneless, skinless chicken breast halves
1/2 cup (1 stick) butter, melted
1 (6 ounce) box cornbread stuffing mix with seasoning, crushed

• Preheat oven to 350.
• Dip chicken breast in melted butter.  Roll in cornbread stuffing mix to. Place in baking dish.
• Bake for 45 minutes.  Serves 6.