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Preheat the oven to 425°F.

Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water.

Mix the egg and ½ cup water in a cup. Brush the egg wash over the pastry.

Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes.

Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.

SERVES 6. Serving size: 1 slice. (Slice the pie into 6 pieces.)

Time Yourself

Plan your meal carefully. If you are cooking meat, remember it will take longer than vegetables, and some vegetables will cook before others. Do not start every dish at the same time.

Mixed-Up Tamale Pie

3 tablespoons canola oil

1 pound ground beef

1 medium onion, chopped

One 15-ounce can crushed tomatoes

2 garlic cloves, minced

One 8-ounce can tomato sauce

¼ teaspoon salt

¼ teaspoon pepper

One 15-ounce can whole kernel corn

One 4½-ounce jar taco sauce

2 teaspoons chili powder

1 cup pitted black olives

6 tablespoons yellow cornmeal

1 cup diced sharp cheddar cheese

Lightly coat a medium casserole dish with 1 teaspoon of the oil and set aside.

Heat the remaining oil in a large skillet. Add the ground beef, onion, tomatoes, garlic, tomato sauce, salt, and pepper. Cover and simmer for 20 minutes.

Add the corn, taco sauce, chili powder, and olives.

Mix together the cornmeal and 1 cup water in a bowl until smooth. Pour into the skillet with the meat. Stir until all the ingredients are thoroughly combined.

Pour into the prepared baking dish and sprinkle the cheese on top.

Bake for 50 minutes to 1 hour, until lightly browned on top.

SERVES 6. Serving size: 3 heaping tablespoons. Serve with lettuce salad.

Veal Chops Supreme

½ teaspoon salt

¼ teaspoon pepper

½ cup all-purpose flour

Four 1½-inch-thick veal chops

2 tablespoons vegetable oil

1 cup sour cream

Whisk together the salt, pepper, and flour in a bowl. Coat the veal chops lightly in the seasoned flour.

Heat the oil in a large skillet. Add the chops and cook until brown.

Preheat the oven to 350°F.

Remove the chops and place in a shallow baking dish.

Add 1 cup hot water to the skillet and stir in ½ cup of sour cream until well blended. Pour enough over the chops to half cover them.

Bake, covered, for 1 hour.

Remove the chops from the oven. Stir the remaining sour cream mixture in the skillet and pour over the chops.

Cut each chop in half and serve.

SERVES 6 TO 8. Serving size: ½ chop with bone attached with 1 portion of roasted vegetables.

Pollo in Salsa

1 frying chicken, cut up

1 teaspoon salt

½ teaspoon pepper

½ cup all-purpose flour

¼ cup vegetable oil

1 medium onion, chopped

2 garlic cloves, chopped

1⁄8 to ½ teaspoon chili powder

2 bay leaves

½ teaspoon ground cumin

One 28-ounce can whole tomatoes

2 cups boiling water

1 cinnamon stick

Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Dredge in flour.

Heat the oil in a large skillet. Add the chicken and brown on all sides.

Remove the chicken onto paper towels.

Return the skillet to the heat and brown the onion and garlic in any remaining oil. Add the chili powder, remaining salt and pepper, the bay leaves, and cumin.

Mash the tomatoes and cinnamon and add to the skillet. Add the 2 cups boiling water and simmer for 20 minutes.

Return the chicken to the skillet and cook until tender, turning occasionally, about 30 minutes. Add more water if necessary to reach the cook’s desired thickness. Remove bay leaves.

SERVES 6 TO 8. Serving size: 1 piece of chicken (preferably ¼ breast).

Puchero and Corn Bread

1½ pounds beef brisket

1 pound beef short ribs

1 cup all-purpose flour

2 tablespoons canola oil

1 pound kielbasa (Polish sausage)

¼ pound salt pork, sliced

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 celery stalks, chopped

1 medium onion,