D-37
 CHCRNPIE.TXT
                         CHILI CORN PIE

  4 cups PEPPERIDGE FARM Corn        1 14 1/2 oz can chicken broth
    Bread Stuffing (8 oz = 3 cups)   1 medium onion, chopped
  1 lb ground chuck                  1/4 tsp garlic powder
  1 Tbs chili powder                 1 cup shredded cheddar cheese
  1 8oz can whole kernel corn,       1/4 cup PACE Picante Sauce
     drained

 1. Preheat oven to 350 degrees.

 2. Mix chicken broth and stuffing.  Let stand for 5 minutes or until
    the broth is absorbed.  Reserve 1/2 cup of the stuffing mix.

 3. Press remaining stuffing into a greased 9 in pie plate to form a
    crust and bake for 15 minutes.

 4. In a skillet over medium high heat, cook beef, onion, chili powder,
    and garlic powder until beef is browned, stirring to separate meat.
    Pour off the fat.

 5. Add the corn, cheese, picante, and reserved stuffing.  Mix and spoon
    into crust.

 6. Bake 15 minutes more or until hot through.  Serve with sour cream,
    cherry tomatoes, or jalapeno (optional).  Serves 6.

 PENNEPST.TXT
                      PENNE PASTA

  1 lb penne rigate pasta            1 lb lean ground beef
  2 26 oz jars mushroom or basil     4 cups (1 lb) shredded mozzarella
    spaghetti sauce                    cheese
    parsley flakes                     salt and pepper
 NOTE: I use Five brothers sauce.

 1. Cook penne rigate pasta in boiling salted water for 10 minutes (or
    as package directs for firm cooked pasta).

 2. While water is heating and pasta is cooking, brown meat with salt
    and pepper (I use 1 tsp salt and 1/2 tsp pepper).  Drain and put in
    a large bowl.

 3. Add sauce and 2 cups (8 oz) cheese, mix well.

 4. When pasta is done, drain and add to the sauce, mixing well.

 5. Turn mix into a 9 X 13 baking dish and bake in a 350 degree oven for
    45 minutes.

 6. Top with the remaining cheese, sprinkle with parsley flakes and bake
    for another 10 minutes.