Recipe: Skillet Hamburger Pie and Mr's K's Spring Garden Special

SKILLET HAMBURGER PIE
(Modeled after school cafeterias' spring garden specials)
Makes 6 servings

1 1/2 lbs. ground beef
3/4 cup coarsely chopped celery
1 medium onion, chopped
1 tsp. Worcestershire sauce
3/4 tsp. salt, divided use
1/4 tsp. ground black pepper
1 (16 oz.) can green beans, drained, or 1 (10 oz.) package frozen French style green beans, thawed
1 (16 oz.) can shoestring cut carrots, drained, or about 2 or 3 carrots, peeled, cut in shoestrings
1 (16 oz.) can chopped tomatoes, undrained
1 (about 10 oz.) can beef gravy
1/2 cup water

FOR THE TOPPING:
Instant mashed potato buds (enough for 6 servings)
2 cups boiling water
1/2 cup sour cream
1 Tbsp. snipped chives
Paprika
1/3 cup shredded cheddar cheese

In skillet, cook beef, celery, and onion till meat is browned and vegetables are crisp-tender. (Electric skillet 350 degrees F).

Stir in Worcestershire sauce, 1/4 tsp. salt, pepper, beans, carrots, tomatoes, gravy and 1/2 cup water. Reduce heat (Electric skillet 220 degrees F); simmer to blend flavors.

Whip potatoes and 2 cups boiling water; add sour cream, chives and remaining 1/2 teaspoon salt. Spoon in mounds over meat. Top with paprika and cheese. Cover skillet; heat till cheese melts.

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MRS. K.'S SPRING GARDEN SPECIAL
Makes 32 servings, 3/4 cup each

1/4 lb. chopped onions
2 lbs. ground beef
1/4 cup olive oil
2 quarts stewed tomatoes
2 quarts cooked green beans
1 tbsp. chili powder
1 tbsp. sugar
1 tbsp. salt
1 tbsp. ground black pepper
12 cups julienned carrots

Saute onions and ground beef in olive oil until thoroughly cooked.

Add tomatoes and cook 30 minutes. Add seasonings.

Cook carrots in separate pot until tender but not "squishy".

Add carrots and green beans to ground beef-tomato and cook just long enough to thoroughly heat through.