Breads

2 tablespoons margarine or butter melted
1 (17.3oz) can Pillsbury Grands Refrigerated buttermilk biscuits
1 (10.8oz) can same as above
1 (16oz.)jar (1 3/4cup)medium thick and chunky salsa
12 oz.(3cup) shredded Monterey Jack Cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 (2 1/14oz)can sliced ripe olives, drained
1 cup salsa, if desired

Heat oven to 375 degrees F. Spread melted margarine in 9 x 13" baker. Separate dough into 13 biscuits;snip each biscuit into eights using Kitchen Cutters. Place biscuit pieces in Batter Bowl; toss with 1 3/4 cup salsa. Spoon evenly into margarine-coated baker. Sprinkle with cheese, bell pepper, onion and ripe olives.

Bake at 375F for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares with bread knife. Serve with 1 cup Salsa. Makes 12 to 15 servings.

1 1/2 sticks butter
1 box (12oz) cottage cheese
2 boxes Jiffy cornbread mix
1 box frozen chopped broccoli
4 eggs
1 small chopped onion

Melt butter in baking pan. Put everything, including melted butter in a bowl and mix. Pour into a 9 x 13 pan and bake a 450 degrees until brown on top.