Ingredients:

1 can refrigerator biscuits

Pasta sauce

Various other pizza toppings


Directions:

Flatten biscuits on a greased cookie sheet leaving a lip on the outer edge to form a "crust" and keep 1/2 inch inbetween each one.

Pour sauce onto each pizza and top with various other selected toppings.

Bake in oven at 400 degrees for 12-16 minutes.

Ingredients:

1-2 pound steaks

2 large eggs

1/4 cup milk

1 1/2 cups all-purpose flour for dredging

Salt and Pepper

Canola Oil


Directions:

Pat the steaks dry with paper towels.

In a shallow bowl, beat the eggs together with the milk until combined.

Spread the flour out on a large plate. Dip 1 steak at a time into the egg mixture, letting the excess drip off, then into the flour, shaking off any excess. Place on a baking sheet and season on both sides with salt and pepper. Prepare the remaining 3 steaks in the same manner.

Heat a large heavy skillet, preferably cast iron, over medium-high heat until hot. Add 1/4 inch canola oil and heat until hot, almost smoking. Carefully add 2 steaks and fry for 2 minutes. Turn and fry for 2 minutes, or until golden brown and crisp. Transfer the steaks to a large platter and keep warm. Add more oil to the skillet, if necessary, and cook the remaining 2 steaks in the same manner.

Carefully pour the hot oil out of the skillet and discard it; wipe the skillet clean with paper towels.

Ingredients:

1 lb ravioli

2 cups milk

2 tablespoons flour

Salt and pepper

Ground nutmeg

1 cup grated Mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup bread crumbs

1 tablespoon butter


Directions:


Cook the ravioli: Pour the water into a large pot, salt lightly, and cover. Bring to a boil over high heat. Add the ravioli, stir to separate, and cook 7 to 8 minutes, until al dente. Drain. Keep warm, if necessary.

Make the cheese sauce: In a medium saucepan, bring 11/2 cups of the milk to a simmer over medium-high heat. In a small bowl, whisk together the remaining 1/2 cup milk and flour until smooth. Whisk the mixture into the milk and simmer over medium-low heat, whisking occasionally, for 2 to 3 minutes, or until lightly thickened. Season with salt, pepper, and nutmeg.

Spray a 9-inch pie plate or shallow baking pan with nonstick cooking spray. Arrange 1/2 the ravioli in the dish, spreading it in one layer, pour 1/2 the sauce over it, and sprinkle with 1/2 the mozzarella. Top with 1/2 the Parmesan. Make a second layer in the same manner with remaining ingredients. Sprinkle the bread crumbs evenly over the top. Dot the top with the butter.

Bake at 450F for 10 minutes.

Ingredients:

3 tablespoons butter

1/4 cup flour

2 cups milk

1 cup grated Parmesan cheese

15 ounces of crushed tomatoes

1/4 teaspoon pepper


Directions:

Make the sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Add the milk and bring to a simmer. Cook, stirring, for 3 minutes, or until thickened. Stir in the Parmesan, crushed tomatoes, and pepper and combine well. Simmer, stirring occasionally, for 5 minutes.