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Kat's Beef Pot Pie

2 frozen deep dish 9-inch pie crusts (fill and bake)
1 can (29 oz)  chunk style mixed vegetables, drained
2 cups cooked, cubed roast beef
2 cups prepared gravy (mix or can)
1 clove garlic, peeled and chopped
1/4 tsp dried basil


Heat oven to 350 degrees. Remove pie crust from freezer and thaw at room temperature for 15 minutes. Combine vegetables, beef gravy, garlic and basil in a large bowl. Pour beef-vegetable mixture into one deep-dish pie crust and mound to center of pie. Use the remaining pie crust for top crust and pinch to seal crusts together. Cut several vents into top crust and cover edges of pie crust with foil to prevent burning. Place pie on a baking sheet and bake for 45 minutes. Remove foil and bake 5-10 more minutes or until crust is golden brown.

         Beef & Onion Pie

1 Lb. ground beef
2 packets French onion soup mix
1 cup warm water
12 slices American cheese OR Velveeta®
2 cans refrigerated biscuits

Brown beef in a skillet; drain; return to heat.
-Stir in onion soup mix until beef is coated; stir in water; bring to a boil, stirring occasionally.
-Spread beef mixture in a 13" X 9" X 2" baking pan.
-Lay cheese slices over beef.
-Lay uncooked biscuits in a single layer over cheese.
-Bake in a 350 degree oven for 12-16 minutes, until biscuits are golden    

• Take a warm, soothing, herbal bath: combine bay leaves and thyme, and tie them in a washcloth. Throw it into the running bath water with a cup of salt.