Niece was here last Friday, and she made these for a quick
dinner; *I* probably wouldn't eat them again, but everyone
else (we dinner for 6) loved them. The original recipe came
from the Pillsbury web site:

Grands® Taco Melts

1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
(any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

Preheat oven to 375º F. In medium skillet, brown ground beef until no
pink remains; drain. Add taco seasoning mix, water, and 1/2 cup of the
salsa; simmer until thickened. Press each biscuit into 6-inch round.
Fill each with taco mixture and 1 tablespoon cheese. Fold dough over
filling and press to seal. Place on greased cookie sheet. Bake 9 to 14
minutes or until golden brown. Serve with remaining salsa, cheese and
sour cream. Yield: 8 sandwiches.


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

One time on Usenet, (S'mee in WA) said:

> Niece was here last Friday, and she made these for a quick
> dinner; *I* probably wouldn't eat them again, but everyone
> else (we dinner for 6) loved them. The original recipe came
^^^^^^^^^

Sheesh, two typos in two posts. I need more coffee or drugs
or sleep or somethin'... ;-)


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

S'mee in WA wrote:
> One time on Usenet, (S'mee in WA) said:
>
> > Niece was here last Friday, and she made these for a quick
> > dinner; *I* probably wouldn't eat them again, but everyone
> > else (we dinner for 6) loved them. The original recipe came
> ^^^^^^^^^
>
> Sheesh, two typos in two posts. I need more coffee or drugs
> or sleep or somethin'... ;-)
>
>
> --

It's almost as fast to just mix up some biscuit dough as it is to mess
with bazooka biscuits - am I the only person in the world who finds the
taste of the Pillsbury tube biscuits just not right?

N.

One time on Usenet, "Nancy1" > said:
> S'mee in WA wrote:
> > One time on Usenet, (S'mee in WA) said:

> > > Niece was here last Friday, and she made these for a quick
> > > dinner; *I* probably wouldn't eat them again, but everyone
> > > else (we dinner for 6) loved them. The original recipe came
> > ^^^^^^^^^

> > Sheesh, two typos in two posts. I need more coffee or drugs
> > or sleep or somethin'... ;-)

> It's almost as fast to just mix up some biscuit dough as it is to mess
> with bazooka biscuits - am I the only person in the world who finds the
> taste of the Pillsbury tube biscuits just not right?

No, you're not. Maybe that's why I didn't care for them much. I've
only once made real biscuits myself, though. The term "novice cook"
in my sig is pretty appropriate... ;-)


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

Nancy1 wrote:

> S'mee in WA wrote:
>
>>One time on Usenet, (S'mee in WA) said:
>>
>>
>>>Niece was here last Friday, and she made these for a quick
>>>dinner; *I* probably wouldn't eat them again, but everyone
>>>else (we dinner for 6) loved them. The original recipe came
>>
>> ^^^^^^^^^
>>
>>Sheesh, two typos in two posts. I need more coffee or drugs
>>or sleep or somethin'... ;-)
>>
>>
>>--
>
>
> It's almost as fast to just mix up some biscuit dough as it is to mess
> with bazooka biscuits - am I the only person in the world who finds the
> taste of the Pillsbury tube biscuits just not right?
>
> N.
>
I won't eat them because they contain hydrogenated oil (at
least they did when I last looked, which was pretty recently).
A cream biscuit would be really quick. One could even put
together the dry ingredients beforehand and having figured out
(as per a recipe) how much is used per a given amount of cream.

--
Jean B.

I sometimes use refrigerated crescent roll mix, rolled out so that the
seam of the 2 triangles makes one long rectangle of dough, as the
wrapper for mock calzones. i fill them with sauteed spinach, onions,
and mushrooms, plus ricotta and mozzarella, then fold them up and bake
em for about 15 minutes. i dip them in tomato sauce when i eat them. a
pretty easy dish to make in under an hour when i get home on a school
night .

not so fond of canned biscuits, though. the flavor is really pretty
artificial to me.

"Jude" > wrote in message
oups.com...
>I sometimes use refrigerated crescent roll mix, rolled out so that the
> seam of the 2 triangles makes one long rectangle of dough, as the
> wrapper for mock calzones. i fill them with sauteed spinach, onions,
> and mushrooms, plus ricotta and mozzarella, then fold them up and bake
> em for about 15 minutes. i dip them in tomato sauce when i eat them. a
> pretty easy dish to make in under an hour when i get home on a school
> night .
>
> not so fond of canned biscuits, though. the flavor is really pretty
> artificial to me.

Hey Jude!
For some reason your postings come up on my IE in a very small font compared
to all the rest I receive. Hmmm.
Dee Dee

Dee Dee wrote:

> For some reason your postings come up on my IE in a very small font
> compared to all the rest I receive. Hmmm.

The header data tells why:

charset="utf-8"

More-friendly software doesn't specify ANY charset.

Bob

Jean B. wrote:
> Nancy1 wrote:
>
> > S'mee in WA wrote:
> >
> >>One time on Usenet, (S'mee in WA) said:
> >>
> >>
> >>>Niece was here last Friday, and she made these for a quick
> >>>dinner; *I* probably wouldn't eat them again, but everyone
> >>>else (we dinner for 6) loved them. The original recipe came
> >>
> >> ^^^^^^^^^
> >>
> >>Sheesh, two typos in two posts. I need more coffee or drugs
> >>or sleep or somethin'... ;-)
> >>
> >>
> >>--
> >
> >
> > It's almost as fast to just mix up some biscuit dough as it is to mess
> > with bazooka biscuits - am I the only person in the world who finds the
> > taste of the Pillsbury tube biscuits just not right?
> >
> > N.
> >
> I won't eat them because they contain hydrogenated oil (at
> least they did when I last looked, which was pretty recently).
> A cream biscuit would be really quick. One could even put
> together the dry ingredients beforehand and having figured out
> (as per a recipe) how much is used per a given amount of cream.
>
> --
> Jean B.

The author Peg Bracken came up with a two-ingredient biscuit - it used
vanilla ice cream and a pre-mixed biscuit mix (Bisquick). I don't have
it handy, and never tried it (it was in a magazine in the 70s, I
think), but it sounded pretty reasonable - how much easier could it be?
LOL.

N.

On 27 Sep 2005 07:59:38 -0700, "Nancy1" >
wrote:

>The author Peg Bracken came up with a two-ingredient biscuit - it used
>vanilla ice cream and a pre-mixed biscuit mix (Bisquick). I don't have
>it handy, and never tried it (it was in a magazine in the 70s, I
>think), but it sounded pretty reasonable - how much easier could it be?
> LOL.

Bisquick biscuits use just two ingredients -- Bisquick and milk. I
have seen variations using sour cream or mayonnaise in place of the
milk. I've heard mention of Bisquick mixed with ranch dressing. I
love Peg Bracken's books. I've never seen her ice cream method. It
might make an interesting shortcake.

Tara