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Oven Fish Dinner
Makes 4 servings

1 8 1/2-ounce package frozen breaded fish filets
1 10-ounce package spinach chopped
1/2 cup celery sliced
1 1-ounce package white sauce mix
1 cup milk
1 1/4 teaspoons dill weed dried
1/8 teaspoon black pepper
4 slices American cheese processed, halved to form triangles
1 teaspoon bacon bits

1. Preheat oven to 400°. Place fish on a baking sheet and bake for 15 minutes or until well browned and fish flakes easily.

2. Meanwhile, cook spinach according to package directions with celery added; cook until celery is crisp-tender. Press spinach-celery mixture against the sides of a sieve with a rubber scraper to remove excess moisture. Return spinach to saucepan.

3. While spinach cooks, prepare sauce with 1 cup milk according to package directions; cover and keep warm.

4. Stir 1/2 cup of the white sauce, 3/4 teaspoon of the dill weed and pepper into spinach. Stir remaining 1/2 teaspoon dill weed into remaining white sauce.

5. Spread spinach mixture evenly in an ungreased shallow 1-quart casserole. Top with fish. Spoon reserved white sauce over fish without completely covering fish. Top with cheese in a decorative pattern and sprinkle with bacon bits. Bake for 3 to 5 minutes or until cheese melts.

Chocolate Crepes
Makes 6 servings

1/3 cup milk
1/4 cup buttermilk baking mix
1 egg large
2 tablespoons unsweetened cocoa
2 tablespoons sugar
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons vanilla extract
3 teaspoons vegetable oil
Softened ice cream or cherry pie filling
Chocolate sauce  whipped cream or powdered sugar

1. In a medium bowl, stir milk, baking mix, egg, cocoa powder, sugar, oil and vanilla until almost smooth (a few small lumps may remain). Let stand for 5 minutes.

2. Heat a non-stick skillet that is 6 inches across the bottom over medium heat. Coat skillet with 1/2 teaspoon of the oil. Stir batter and pour 2 tablespoons of the batter into skillet and quickly tilt to spread evenly. Cook for about 1 1/2 minutes or until top is bubbly and almost dry; turn crepe. Cook briefly until set. Invert onto a plate. Coat skillet with 1/2 teaspoon of the oil and continue until all of the batter is used, stirring batter each time before using. Cover crepes with waxed paper to keep warm and pliable.

3. Fill each crepe with ice cream or pie filling. Roll and top with chocolate sauce, whipped cream or sprinkle with powdered sugar.

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