Ranch Pies

1 pound ground beef
1 envelope Hidden Valley ranch dressing mix
8 flaky biscuits
2 tablespoons melted butter

Heat oven to 375 degrees F.

Cook ground beef with 1/2 package of ranch seasoning mix until no longer pink. Stir remaining dressing mix into the beef. Let sit.

Split biscuits in half and roll out each half into a four-inch circle. Place 1/4 cup of filling on the center of the biscuit. Cover with the other half of the biscuit. Seal the edges with a fork. Bake 10-12 minutes. When done, brush with melted butter.

Southern Hamburger Pie

1 medium onion, chopped
1 pound ground chuck
Salt and pepper to taste
1 small can corn or green beans, drained (optional)
1 (9-inch) frozen pie shell
5 slices Velveeta cheese, about 4 to 5 ounces
1 can flaky biscuits

Begin thawing pie crust. Preheat oven to 400 degrees F.

Cook ground beef and onion in a large skillet on medium heat, breaking up the beef with the back of a spoon, and cook until onions are soft. Drain excess fat and season with salt and pepper to taste. Add corn or green beans if using.

Put meat mixture into the pie shell and evenly distribute the cheese over the top.

Separate biscuits and layer in a circular pattern over the pie, covering it completely (you may not need all the biscuits). Cut a few small "steam slits" in the top and bake about 20 minutes until golden brown.

Serves 4.

Salmon Potato Pie

1 tall can salmon, broken into pieces
4 medium potatoes, boiled and drained
3 tablespoon butter or margarine
1 1/4 cups milk
2 tablespoons flour

Spread salmon in casserole.

Whip potatoes with 1 tablespoon butter and 1/4 cup milk.

Melt remaining ingredients in saucepan; blend in flour. Add remaining milk, stirring constantly; cook until thick. Pour over salmon. Spread potatoes over sauce. Bake at 400 degrees F for about 15 minutes or until sauce begins to bubble through.

Sprinkle with grated cheese just before baking, if desired.

Yields 6 servings.

Reuben Quiche

Source: Waverly Crackers

35 Waverly Crackers, finely rolled
    (about 1 1/2 cup crumbs)
1 1/2 teaspoons caraway seed
1/4 cup margarine or butter, melted
1 cup shredded Swiss cheese, divided
4 ounces deli sliced corned beef, chopped
1/2 cup sauerkraut, well drained
2 tablespoons sliced pimientos
4 eggs, beaten
1 cup milk
1 tablespoon Grey Poupon Dijon Mustard
Sliced dill pickles, for garnish

Mix cracker crumbs, caraway seed and margarine or butter; press on bottom and side of 9-inch pie plate. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned.

Sprinkle half the cheese over crust; top with corned beef, sauerkraut, pimientos and remaining cheese. Beat eggs, milk and mustard; pour over pie filling.

Bake at 375 degrees F for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; serve garnished with pickles if desired.

Makes 6 servings.

Oyster Pie

2 (16 ounce) cans oysters or 2 pints fresh oysters
6 slices bacon
1/2 cup thinly sliced celery
1/2 cup finely chopped onion
1 (10 ounce) package frozen peas and carrots,
    partially thawed and broken apart
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups milk
1 cup diced cooked potatoes
1/2 cup diced pimiento

Topping
2 cups buttermilk biscuit baking mix
1/2 cup milk
2 tablespoons butter

Drain and reserve 1/2 cup oyster liquid. Cook bacon crisp; dice and save 2 tablespoons drippings. Cook celery and onion in drippings until tender. Stir in peas and carrots; heat well. Blend in flour and seasonings. Stir in milk and oyster liquid. Cook until thick, stirring. Fold in potatoes, pimiento, oysters and bacon; heat. Pour into a 12 x 8 x 2-inch baking dish.

Topping: Mix biscuit mix and milk. Roll and place squares on top of oyster mixture. Brush with butter. Bake at 425 degrees F for 15 minutes.

Chicken Tortilla Pie

1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package taco seasoning mix
1 (29 ounce) can tomato sauce
2 1/2 cups cooked, shredded chicken
1 (16 ounce) can refried beans
2 cups grated Cheddar cheese
12 corn tortillas

Heat the oil in a large skillet over medium-high heat. Add the peppers and onions and saute until soft. Add the taco seasoning mix and tomato sauce. Remove one cup of the sauce from the skillet and set aside. Add the shredded chicken and simmer 10 minutes.

Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan.

Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.

Bake in a 350-degree oven for 30 to 40 minutes, until completely heated.

Makes 6 to 8 servings.

NOTE: Once prepared, the Chicken Tortilla Pie can be refrigerated overnight or frozen for up to one month before baking. Allow additional baking time if pie is cold when put into the oven.

Barbecue Tamale Pie

Makes 6 servings.

Using packaged containers of prepared shredded barbecue speeds up this delicious casserole which is a cross between a potpie and shepherd’s pie.

2 (20 ounce) containers shredded barbecued pork, chicken or beef
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
3 tablespoons butter, melted
1 egg, beaten

Preheat oven to 400 degrees F. Butter an 8-inch square baking dish. Spread the barbecue in the prepared pan.

Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl.

Whisk the milk, butter and egg in a small bowl. Add to flour mixture and stir just until combined.

Drop cornmeal mixture over meat by spoonfuls. Spread to cover completely. Bake 10 minutes. Reduce oven temperature to 350 degrees F. Bake until topping is cooked through, about 30 minutes.

Serve hot.