Easy Grilled Nacho Pizzas

1can (11 oz) Pillsbury™ refrigerated thin pizza crust

1/4cup spicy bean dip

1cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)

1can (4.5 oz) Old El Paso™ chopped green chiles

1medium tomato, chopped (1/2 cup)

1/4cup sliced green onions (4 medium)

1cup finely shredded Cheddar cheese (4 oz)

preparation

Step 1 Heat gas or charcoal grill to medium heat. Cut 14 x 14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.

Step 2 Using wide spatula, flip crust over onto foil so uncooked side is down. Spread bean dip over crust; spoon ground beef mixture evenly over dip. Sprinkle with chiles, tomatoes, onions and cheese.

Step 3 Place pizza onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt. Serve with guacamole and sour cream.

Aussie Meat Pies

Pastry:
2 cups plain flour
4 ounces lard, chopped
2 eggs, lightly beaten
2 tablespoons water (approximately)
2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten

Sift flour into bowl; rub in lard. Add eggs and enough water to make ingredients cling together. Press dough into a ball; knead gently on floured surface until smooth, cover, refrigerate 30 minutes.

Divide dough into 8 portions. Roll each portion on lightly floured surface large enough to line 4-inch pie tins. Trim away excess pastry. Place tins on oven tray, line pastry with paper, fill with dried beans or rice. Bake in moderately hot oven about 8 minutes. Remove paper and beans, and bake another 8 minutes or until pastry is lightly browned; cool.

Filling:
1 ounce lard
2 onions, chopped
1 pound ground (minced) beef
1/4 cup Worcestershire sauce
1/4 cup dark soy sauce
2 teaspoons powdered beef bouillon
2 cups water
1/2 teaspoon ground allspice
2 tablespoons cornstarch (corn flour)
2 tablespoons water, extra

Heat oven to 350 degrees F.

Heat lard in pan, add onion, cook, stirring, until soft. Add ground beef, stir over heat until browned. Stir in sauces, bouillon, water and allspice. Bring to boil, simmer, covered, 20 minutes. Stir in the cornstarch mixed with the extra water, stir over heat until mixture boils and thickens.

Spoon cold filling into pastry cases. Cut eight 5-inch rounds from puff pastry, brush edges of pastry with a little egg yolk, gently press puff pastry tops into place; trim edges. Brush tops with a little more egg yolk. Make 2 small slits in center of pies, place on oven trays and bake about 15 minutes or until lightly browned. Serve hot with tomato sauce.

Recipe can be made a day ahead and stored covered in the refrigerator.

Makes 8 pies.

ANZAC Biscuits

1 cup all-purpose flour
1 cup rolled oats
3/4 cup desiccated coconut
3/4 cup granulated sugar
4 1/2 ounces butter
1 tablespoon golden syrup (corn syrup)
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Heat oven to 300 degrees F. Brush 2 cookie sheets with melted butter or oil.

Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined.

Combine butter and golden syrup in small pan; stir over high heat until melted.

Mix baking soda with boiling water; add to melted butter and syrup. Add to flour mixture and stir until combined. Shape level tablespoons of mixture into balls and flatten slightly. Place onto prepared cookie sheets about 2 inches apart. Bake 15 to 20 minutes or until crisp and golden.

Remove from oven; let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool.

Makes about 2 dozen cookies.

Crispy Oven-Baked Onion Rings:

 

4 cups baked potato chips
1/2 tsp cayenne
1 cup lowfat buttermilk
1/2 cup plus 2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 to 2 large Vidalia onions, peeled

Preheat the oven to 450 degrees F. Spray a baking sheet slightly with oil and set aside.

Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside.

In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside.

Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.

Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat.

Dip onions one at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet.

Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately. Makes four servings.