Chicken Pot Pie

1 16 oz. pkg frozen peas and carrots
3 cans cream of chicken soup
1 onion, chopped
4 1/2 c. cooked chicken, cut up

Crust:
1 8 oz. pkg cream cheese
1 lb. butter or margarine, or half of each
4 1/2 c. flour

Blend ingredients of crust together with a pastry cutter until crumbly. Press half of mixture into bottom of a lasagna pan, (larger than a 9x13 pan).

Mix filling and pour over bottom crust. Roll out the rest of the crust and place over filling. Brush the top with egg white. Bake for 15 minutes at 400 degrees on the bottom rack of the oven. Turn down oven to 350 and move pot pie up to the middle rack for 30-45 minutes or until crust is golden brown. This serves about 12. When I make it I always divide the ingredients into two smaller pans and then freeze one. This pot pie is really rich and filling. Notice the ingredients for the crust!

-Sharon Budge

Made in Minutes Spaghetti*

1 lb. ground beef
1/4 lb. mushrooms (or more)
1 onion, chopped
1 garlic clove, minced
28 oz. tomatoes
6 oz. can tomato paste
1 tsp. sugar
3/4 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme

Brown ground beef with onions and garlic and then drain juice. Stir in tomatoes, paste, sugar, salt, basil and thyme. Add mushrooms and then simmer about 8 minutes or until thick and rich. Makes 6 cups.

Thaw frozen spaghetti sauce overnight in fridge, or in a microwaveable bowl in micro. Then bring to a simmer on stove. You can add a little water if you need to because it tends to be pretty thick.