Hamburger Pie by CK
Mashed Potatoes*
1 1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2 1/2 cups frozen cut green beans, thawed
1 10 3/4 – ounce can condensed tomato soup
1/2 cup shredded process American cheese (2 ounces)
directions
Prepare Mashed Potatoes*; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.
Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown. Makes 6 servings.
tip
*Three Mashed Potato Options: 1. Use four servings refrigerated mashed potatoes.
*Three Mashed Potato Options: 2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the milk. Add egg and season to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
*Three Mashed Potato Options: 3. Make mashed potatoes using 5 medium potatoes.

Apple Upside-Down Pie by GKT
1 c. pecans, chopped
1/2 c. brown sugar, packed
1/3 c. butter, melted
1 box refrigerated pie crusts, softened as directed on box (2 crusts)
4 medium Granny Smith apples, peeled, cut into 1-inch chunks
2 large Jonagold apples, peeled, cut into 1-inch chunks
1/4 c. sugar
2 Tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
Heat oven to 375. In medium bowl, mix pecans, brown sugar and butter. Spread in
bottom of 9″ glass pie plate. Place 1 pie crust over pecan mixture, allowing excess
crust to hang over sides. In large bowl, toss apples, sugar, flour, cinnamon and nutmeg.
Spoon apple mixture onto crust, packing tightly and mounding in center. Unroll
second pie crust over filling; press edges together, fold under and crimp. Cut slits
in several places.
Place pie on cookie sheet on lower oven rack. Bake 50 minutes. If necessary, cover
crust edge with strips of foil to prevent excessive browning; bake 10-15 minutes
longer or until juices are bubbly and crust is golden brown. Cool on cooling rack
10 minutes. Invert pie plate onto heatproof serving plate. Remove pie plate; replace
any pecans in pie plate onto top of pie. Cool completely.