Gail's Recipe Station

Beef Pot Pie (TNT) 1 box refrigerated pie crusts, softened as directed on box 12 oz beef gravy 1 tablespoon cornstarch 1 tablespoon Worcestershire sauce 2 cups frozen mixed vegetables 4 ounces sliced and sauteed portabella mushrooms 1 lb sliced (1/2 inch thick) cooked roast beef (from deli or your crockpot), cut into cubes Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan. Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape. Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.

Taco Pie (TNT) (The original version of this pie is from All Recipes website, a cooking/recipe website that I highly recommend if you love to cook and try new recipes!) "A pre-baked crust of refrigerated crescent-roll dough is filled with a mixture of browned ground beef and taco seasoning layered with sour cream, shredded cheese, and crushed nacho chips. It is returned to the oven for about 10 minutes." Ingredients : 1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef (see Notes below) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) container sour cream 8 ounces shredded Mexican-style cheese blend (see Notes below) 1 (14 ounce) bag tortilla chips, crushed (note: I only used about 10 ounces of chips to crush and it was just the right amount--for us, anyway) Directions : 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions. 3. Meanwhile, b