Quick Tetrazzini

1/2 lb Thin spaghetti

10 1/2 oz Condensed cream of mushroom

2 oz Mushrooms; sliced, canned

1 c Light cream; or

1 c -canned milk

2 cn Tuna; drained, flaked

1 c Soft bread crumbs

1/4 c Parmesan cheese; grated

2 tb Butter; melted

Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.

Quick Sticky Buns

Buns:

1/4 c Butter

1/4 c Sugar

2 pk Yeast

Topping:

1 1/2 ts Cinnamon

2 tb Corn syrup

1 1/4 c Milk

3 1/4 c Flour

1 ts Salt

1 ea Egg

1 c Brown sugar

3/4 c Butter

1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper.

Quick Spanish Rice And Pork Chops

4 Boneless Pork Chops

1/2 ts Kitchen Bouquet

4 sl Onion

2/3 c Quick Cooking Rice

1 2/3 c Pasta sauce with

Mushrooms

1/2 c Water

1/2 c Mozzarella, shredded

NOTE: Cooking times are based on using a 625-750 watt microwave oven and food quantities for 4 servings. Adjust cooking times as required. Brush both sides of the pork chops with Kitchen Bouquet. Arrange in a single layer in a microwave safe (8" square) baking dish. Top each chop with a slice of onion. Cover with well vented plastic wrap. Microwave on high for 7 minutes. Turn the chops. Add the rice. Combine the pasta sauce and the water. Spoon over the chops. Recover with well vented plastic wrap. Microwave on high for 5 minutes. Microwave on medium (50%) until chops are tender (about 7 minutes). Sprinkle with the mozzarella. Let stand, uncovered, until the cheese melts (about 5 minutes).

Serve.

Quick Southwestern Pizza

1 1/2 c Bisquick Original baking mix

1/3 c Very hot water

2 c Cut-up cooked chicken

1/2 c Salsa or picante sauce

2 c Shredded mozzarella cheese (8 oz)

1/4 c Chopped onion

1/2 Bell pepper, cut into thin rings

Move oven rack to lowest position. Heat oven to 450'F. Greast cookie sheet or 12" pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13" circle on cookie sheet; pinch edge, forming 1/2" rim, or press in pizza pan.

Mix chicken and salsa. Sprinkle crust with 1 cup of the cheese. Top with onion, chicken mixture and pepper; sprinkle with remaining cheese. Bake 12-15 or until crust is brown and cheese is bubbly.

Makes 1 pizza.

Quick Shrimp In Garlic Butter

1/4 c Margarine

1/2 ts Garlic powder

2 ts Dried parsley flakes

1/4 ts Paprika

1 ds Ground black pepper

1 lb Small shrimp

1 ts Lemon juice

Place margaine in custard cup or 1 cup glass measure. Add garlic powder, parsley flakes, paprika, and pepper. Microwave on High about 1 minute, or until melted. Peel and devein shrimp; spread in 10 inch round glass baking dish. Pour butter mixture evenly over shrimp. Cover with plastic wrap, making a 1" slit in plastic to vent. Microwave on High 6 to 9 minutes, stirring every 2 minutes, until shrimp are just pink and opaque. Let stand, covered, 1 minute. Sprinkle with lemon juice and garnish with fresh parsley sprigs.