Haha, Barb-45, we aim to please. This one is pretty good, too. It's really a quiche, but my picky eater wouldn't eat quiche, but she loved pie :-) Hamburger Pie 1 (9 inch) pie shell, unbaked 1/2 lb. ground beef 1 can cream of mushroom soup 1/2 c. milk 2 eggs, lightly beaten 1/4 c. onions, diced 1/3 tsp. salt Dash of pepper Dash of red pepper sauce 1 (4 oz.) can mushroom pieces, drained 3/4 c. Swiss cheese, shredded Prick bottom and sides of the ie shell with a fork. Bake at 450 degrees for 12 minutes. Remove from oven and reduce heat to 350. Brown ground beef and onion. Remove from pan with a slotted spoon; set aside. Mix soup, milk, eggs , spices and pepper sauce. Add meat, mushrooms and cheese. Pour into shell and bake 60 minutes or until knife comes out clean. Gazania, my grandmother used to pick all kinds of tender young weeds in the spring--queen anne's lace, mustard, dandelion and I forget what all. She'd wash them in her big sink 3 or 4 times and cook them like you would mustard greens or turnip greens. Sure were good.

Glenda, I'd be pouring that over ice cream! Well, maybe anyhow. All the recipes sound great. This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine. 1 T olive oil 2 lbs. chuck steak, cubed 1 lb. crumbled hot Italian sausage (I used mild) 2 large onions, diced 12 cloves garlic, diced 1 T cumin 1 T paprika 1 T chili powder 1 28-oz. can crushed tomatoes 1/2 c. water 1 15 oz. can pinto beans 1 15 oz. can Northern beans 1 15 oz. can dark kidney beans Heat oil in large Dutch oven over medium-high heat. Brown steak and sausage for 8 minutes. Transfer to a bowl. Reserve 2 T of fat from meat, discard the rest. Saute the onions and garlic in the reserved fat until translucent, 8 minutes. Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes. Rinse and drain beans, add to chili. Simmer for another 30 minutes. Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.

Sesame Orange Beef (Better Homes & Gardens) 12 ounces boneless beef sirloin steak 8 ounces fresh green beans, halved crosswise 2 teaspoons sesame seeds 1/2 cup orange juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon toasted sesame oil 1 teaspoon cornstarch 1/2 teaspoon finely shredded orange peel Nonstick cooking spray 1/2 cup bias-sliced green onions 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon canola oil 2 cups hot cooked brown rice 2 oranges, peeled and sectioned or thinly sliced crosswise Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender; drain. Meanwhile, in a small skillet, cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside. For sauce: In a small bowl, combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel. Set aside. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; cook and stir for 1 minute. Add the precooked green beans; cook and stir for 2 minutes. Remove vegetables from skillet. Carefully add canola oil to the hot skillet. Add meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from skillet. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve meat mixture with hot cooked brown rice. Top with orange sections and sprinkle with toasted sesame seeds.

Moravian Sugar Cake Ingredients For the dough 1 russet (baking) potato (about 1/2 pound) 1/2 cup plus 2 tablespoons warm water 1 envelope (about 2 1/2 teaspoons) active dry yeast 1/2 cup granulated sugar 3/4 stick (6 tablespoons) unsalted butter, melted and cooled 1 large egg 1 1/2 teaspoons salt 2 1/2 to 3 cups unbleached all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 3/4 cup firm packed light brown sugar 2 teaspoons cinnamon Preparation Make the dough: In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe. Preheat the oven to 400°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares. Sue