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2 Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.

3 Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.

PECAN PIE
Makes one 9-inch pie

1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 extra-large eggs, lightly beaten
1 cup chopped pecans
1 unbaked pie shell

Heat oven to 350F.

In medium saucepan, combine sugar, corn syrup, butter, and vanilla. Bring to a boil over medium heat. Reduce heat and simmer uncovered 6 minutes. Remove from heat and cool to room temperature.

Add eggs. Mix until well blended.

Place pecans in pie shell. Pour sugar mixture over pecans.

Bake one hour.

CREAMED PEAS
Makes 6 servings

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 teaspoons sugar
2 (10-ounce) packages frozen green peas

In a medium-large saucepan, melt the butter. Add flour, salt and pepper; cook over low heat until bubbly. Gradually add milk and sugar; cook and stir until thickened. Cook peas according to package directions; drain. Stir into the sauce and heat through.

CHOCOLATE-COCONUT-PECAN TORTE

1 (about 18 oz/504 g) package chocolate cake mix
1 (14 oz/392 g) can sweetened condensed milk
3 egg yolks, beaten
1/2 cup (120 ml) butter or margarine
1-1/3 cups (320 ml) flaked coconut
1 cup (240 ml) chopped pecans
1 teaspoon (5 ml) vanilla extract
2 cups (480 ml) frozen non-dairy whipped topping, thawed in the refrigerator, OR 1 cup (240 ml) whipping cream, whipped
Pecan halves, optional

Preheat oven to 350 F (180 C). Prepare cake mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch (20- or 22.5-cm) round layer cake pans. Bake 20 minutes or until wooden pick inserted near center comes out clean. Remove from pans; cool thoroughly. Meanwhile, in heavy saucepan, combine sweetened condensed milk, egg yolks and butter. Over medium heat, cook and stir until thickened or bubbly, about 10 minutes. Stir in coconut, pecans and vanilla. Cool 10 minutes. With sharp knife, remove crust from top of each cake layer to within 1/2 inch (1.25 cm) of edge. Spread equal portions of coconut pecan mixture between layers and on top to within 1/2 inch (1.25 cm) of edge. Frost side and 1/2-inch (1.25-cm) rim on top of cake with whipped topping. Garnish with pecan halves if desired. Store cake in refrigerator.

Makes one cake.

PORK SAUSAGE GRAVY
Makes 8 servings

2 pounds fresh, ground pork sausage
2 1/4 cups milk
1/2 - 1 cup all-purpose flour
Salt and pepper to taste

Directions
1 Break up sausage in a skillet and brown. Remove from skillet and set aside.

2 With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.

3 Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.

BEST BISCUITS
Makes 6 huge biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

Directions
1 Preheat oven to 425 degrees F (220 degrees C).

2 In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

3 Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

4 Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

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For Two...

BEEF STEAK & VEGETABLES FOR TWO

2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1 medium yellow squash, sliced diagonally (3/4-inch)
1 medium zucchini, sliced diagonally (3/4-inch)
2 tablespoons freshly grated Parmesan cheese

Combine oil and Italian seasoning; brush on vegetables. Sprinkle with cheese.

Place beef steaks and vegetables on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally.

Carve steaks. Season beef and vegetables with salt and pepper.

Makes 2 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.