When Marian Brocius went online a while back, searching for a tunnel of fudge cake recipe, she also took the time to print out a couple of casseroles that ought to supply us with a nice change of pace as far as weeknight dinners are concerned.

Both of these dishes call for chicken, black beans and salsa, and both were contenders in the 2002 Pillsbury Bake-Off Contest. Let’s see what we think of:

Chicken and black bean bake

1package (12 ounces) bulk hot pork sausage

3/4cup self-rising flour (see note)

12ounces (3 cups) grated cheddar cheese, divided

3cups diced cooked chicken or turkey

1 1/2cups thick and chunky salsa

1can (15 ounces) black beans, drained and rinsed

2eggs

2cans (4.5 ounces each) chopped green chiles

Garnishes: thick and chunky salsa, sour cream and fresh cilantro sprigs

Heat oven to 350 degrees. Cook sausage in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, drained sausage and 1 cup of the cheese, mix well and spread in an ungreased 9-by-13-inch (3-quart) glass baking dish. Sprinkle with the chicken or turkey. Top with the 1 1/2 cups salsa and beans.

In a medium mixing bowl, combine the eggs and chiles; beat well. Stir in 1 cup of the cheese and pour over mixture in baking dish; sprinkle with the remaining 1 cup cheese. Bake for 25 to 35 minutes, or until set and the edges are golden brown. Remove from oven and cool 5 minutes. Spoon onto individual serving plates and garnish each serving with additional salsa, sour cream and cilantro.

Makes 8 servings.

Note: All-purpose or unbleached flour can be substituted for the self-rising flour: Add 11/4 teaspoons baking powder and 1/8 teaspoon salt to 3/4 cup flour.

Speedy layered chicken enchilada pie

1package (11.5 ounces – 8 tortillas) flour tortillas for burritos, divided

2cups cubed cooked chicken

1/2cup uncooked instant white rice

8ounces (2 cups) shredded reduced-fat Monterey jack cheese, divided

1can (15 ounces) black beans, drained and rinsed

1can (19 ounces) red enchilada sauce, divided

1cup frozen shoepeg white corn, thawed

1cup thick and chunky salsa

2tablespoons thinly sliced green onions

Reduced-fat sour cream (optional)

Chopped green onions (optional)

Heat oven to 350 degrees. Spray a 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining 3 tortillas into 21/2-inch-wide strips. In large bowl, combine the chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.

To assemble the dish, layer 4 of the tortilla halves in the bottom of the sprayed baking dish. Top with 1/4 cup of the enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in the empty spaces with 3 tortilla strips. Spoon corn over tortillas, then spread the salsa over the corn. Layer with 2 tortilla halves and 3 strips. Top with the remaining chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and the 2 tablespoons green onions. Bake 35 to 45 minutes, or until mixture is thoroughly heated through and cheese is melted. Remove from oven and cool 5 minutes. If desired, top with sour cream and chopped green onions.

Makes 6 servings.

SOS: Everett reader Verona Montgomery hopes someone can come up with a recipe for a creamy vegetable soup like the one she ate at a Dolly Parton Dixie Stampede dinner show in Orlando, Fla.

If you have one to share, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Wednesday’s Food section.