Start to Finish: 20 minutes
Oven: 400 degrees F
Makes: 4 kabobs

1/2 of a 13.5 ounce package frozen cooked breaded chicken breast chunks
1 4.5 ounce package (6) refrigerated buttermilk or country biscuits
1 medium zucchini and /or yellow summer squash, cut into 3 x 3/4″ strips
1/3 cup butter, melted
3 tablespoons honey

1. Preheat oven to 400 degrees F.  Arrange chicken chuncks in a single layer on a microwave-safe plate.  Microwave, uncovered on 100 percent power (high) for 1 minute: the chicken will not be heated trhough but will be softened enough to allow skewers to be inserted easily.
2. Cut each biscuit in hlaf with a kitchen scissors or knife. On four skewers, alternately thread chicken pieces, biscuit halves and zucchini leaving about 1/4″ of space between pieces.  Place skewers on an ungreased baking sheet.  Bake about 10 minutes or until biscuits are golden brown and chicken is heated through.
3. Meanwhile, whisk together melted butter and honey.  Drizzle some of the mixture over kabobs.  Pass remainder for dipping.

Prep: 30 minutes      Bake:30 minutes

Oven: 350 degrees F      Makes: 6 servings

1 1/2 pounds mashed potatoes

1 1/4 pounds lean ground beef

1/2 cup chopped onion

1/4 teaspoon salt

Dash of ground pepper

2 1/2 cups frozen cut green beans, thawed

1  10.75 ounce can condensed tomato soup

1/2 cup shredded process American cheese

1. Prepare mashed potatoes and set aside.  In a largte skillet cook meat and onion until meat is bronw and onion is tender.  Drain off fat.  Add salt and pepper.  Stir in thawed beans and soup.  Pour into a greased 2-quart rectangular baking dish or casserole.
2. Spoon mashed potatoes in mounds on beef mixture.  Sprinkle cheese over potatoes.  Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.