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the foil to seal completely.
Place the loaf in a glass baking dish
and bake for 1 hour. Remove from
oven and allow the loaf to rest for 15
minutes before slicing. Serve hot or at
room temperature. Makes 6 servings.

SHEPHERD'S PIE
(from winner Jan Laurencelle)

5 large potatoes (about 3 pounds),
peeled, boiled and mashed
2 T. margarine or butter, melted
1/4 cup non-dairy creamer or milk
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
3 garlic cloves, minced
1/2 cup medium or hot, prepared
tomato salsa
1/4 cup tomato paste
Optional: 1 cup Cheddar cheese,
shredded
2 t. or more, ground dark paprika
Preheat oven to 350. Combine
mashed potatoes with melted mar-
garine and creamer in a large bowl.
Add salt and pepper to taste. Beat
well to remove lumps. Adjust season-
ing and set aside.
Heat a large skillet over medium-
high heat until very hot. Add ground
beef, onion and garlic and saute until
the meat is lightly browned and the
vegetables are cooked through. Add
the salsa and tomato paste and stir
until well combined and the mixture
is heated through.
Spoon the meat mixture into a
small casserole pan. If using cheese,
sprinkle this over the meat. Top with
mashed potatoes, spreading to the
edges. Place in preheated oven to heat
through, about 15 minutes, if the
ingredients were hot to begin with.
Adjust heat to broil, sprinkle paprika
over the potatoes and broil until the
potatoes are browned. Serves 4 to 6.

%.. .~:4-12

WHOLE GRA'UN WHEAT
9t5lagIlk

1.1

CHALLAH
(from AnnMarie Fireman)

2 packages rapid rise yeast (dry
powder)
1/4 cup plus 2 3/4 cups very warm
water (not hot)
1 t. plus 1 cup sugar
2 eggs plus 2 egg whites, lightly
beaten
3 t. salt
1/2 cup vegetable oil
All purpose flour
1 beaten egg yolk, for glaze
Place yeast in a small bowl. Stir in
1/4 cup very warm water. Stir in 1 tea-
spoon of sugar. (The yeast must become

A€1440,

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1999