This week, try these easy to make, good to eat recipes

Pat Koch

By: PAT KOCH Ask Pat Recipe Column | SCNow
Published: May 17, 2008

Both of today’s recipes are easy to make, good to eat, and made with ingredients that you probably have on hand, with the exception of the fresh strawberries.

Strawberry Salad

Strawberries (Enough berries to line the bottom of the dish you want to use.)*
1 pkg. (16 oz.) cream cheese, room temperature (Can be low-fat)
1 container (8 oz.) sour cream (can be low-fat)
1/2 cup granulated sugar
1 teaspoon vanilla

Topping:
1 cup brown sugar

Wash, stem and halve berries and cover the bottom of your dish. Combine the remaining ingredients (except for brown sugar) and pour over the berries.
Top with the brown sugar. Chill for 30 minutes before serving.

*Variations:
* Can substitute grapes for strawberries.
* Can also add chopped nuts to the topping,

Source: Food Lion

Canned Biscuit Pot Pie

1 lb. Ground beef
1/4 cup chopped green onion or 1/2 medium regular onion
3/4 cup tomatoes or one 14.5 oz. canned tomatoes
1/2 teaspoon basil (optional)
1 can cream soup, mushroom, celery, potato, etc.
9 oz. pkg. frozen corn
7 to 10 canned biscuits
1 tablespoon Parmesan cheese

Preheat oven to 400 degrees. Brown ground beef and drain. Stir in onions, tomatoes, basil, soup and corn.
Bring to a boil. Pour into a 1 1/2 quart baking dish. Lay whole separated biscuits over top of mixture. Sprinkle each biscuit with cheese.
Bake for 14 - 16 minutes or until biscuits are golden brown and cooked clear through.

Serves: 4
Source: Cooks.com (Internet)