Shrimp and Cheese Grits

1 1/2 cups quick- cooking grits
One 12oz can evaporated milk
1 1/2 cups grated cheddar cheese (about 5 oz)
5 scallions, white and green portions thinly sliced separately
salt and pepper
6 slices of bacon, thinly sliced crosswise
1lb large shrimp, peeled and deveined

1. In a large saucepan, bring 5 cups of water and evaporated milk to a boil.  Lower the heat to med-low, stir in grits, partially cover and simmer, stirring, until just thickened, about 15 mins.  Remove from heat, stir in cheese and three-quaterse of the scallion greens, season with salt and pepper and cover to keep warm. 

2. While grits are cooking, in a large skillet, cook bacon over med-high heat until almost crisp, about 8 mins.  Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 mins.

3. Divide the grits among bowls and pour shrimp mixture over the top.  Sprinkle with remaining scallions.

Tostadas

6 (6 inch) flour or corn tortillas
3/4 cup refried beans
3/4 cup salsa
1 cup shredded cheese
1tbsp chopped cilantro
1 cup lettuce
2 tbsp sour cream

1. Preheat oven to 400.  Mist every other cup of a 12-cup muffin tin with nostick cooking spray.  Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 mins. 

2. Divide beans among tostadas, top with salsa and sprinkle with cheese.  Return to over and bake until warmed through, 7-10 mins. 

3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream.  Serve with extra salsa, if desired. 

Just Swell Stuffed Shells

16 packaged jumbo shell macaroni, cooked and drained
1 slightly beaten egg
2 cups shredded mozzarella cheese
1 15oz container of ricotta cheese
2 cups finely chopped cooked chicken, turkey or ham
1 27 1/2 oz can Spaghetti sauce
2 tablespoons grated Parmesan cheese

Invert cooked shells on paper towels; set aside.  In bowl combine egg, mozzarella cheese, and ricotta cheese.  Stir in chicken.  Fill shells with cheese mixture. 

Place shells in lightly greased baking dish.  Pout sauce over the top.  Sprinkle with Parmesan cheese.  Bake, covered, in 425 oven 15 mins. Uncover; bake 10 mins more or until bubbly.

Cheeseburger Pie

1lb ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick
1 cup milk
2 eggs

1. Heat oven to 400.  Spray pie plate with cooking spray.

2. Cook beef and onion in 10" skillet over medium heat 8-10mins, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

3. Stir together remaining ingredients until blended.  Pour into pie plate.  Bake about 25 mins or until knife inserted in center comes out clean.