Sheepherder's Pie

1 lb. ground beef
salt, pepper, seasoning salt
chopped onion
3-4 medium to large russet potatoes, peeled & sliced
1 can Cream of Chicken soup
milk
brown gravy seasoning packet
frozen corn
cheddar cheese, grated

Bring salted water to boil, add potatoes, cook until soft, about 13 minutes.

While potatoes are boiling, in a large skillet, season ground beef with salt, pepper, seasoning salt and onions, then brown and drain. Add soup & enough milk to make a gravy consistency. Sprinkle with some of the gravy seasoning to taste...I probably use 1/4 to 1/3 of the packet. Mix the frozen corn in with the gravy mixture and set aside.

Mash the potatoes and spread them over the gravy mixture, top with cheese. Bake at 350 for 15 minutes, or until cheese is bubbly. Enjoy!

Audrey's little note: This is EASILY one of my family's favorite meals. Sometimes I change it up and use Cream of Mushroom soup and add a big scoop of sour cream just before adding the corn to give it a stroganoff kind of flavor.

from: Preston family favorites

Oatmeal Cake

cake:
1 c. oatmeal
1 1/2 c. boiling water
1 cube margarine
2 beaten eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg

topping:
1/2 c. melted butter or margarine
1/2 c. sugar
1/4 c. cream or evaporated milk
1 c. coconut
1 t. vanilla
1 c. nuts, chopped

Pour boiling water over oatmeal and 1 cube margarine, let stand until melted and soaked through. Add all other cake ingredients and mix well. Pour into a greased 9x13 pan and bake at 350 for 30-35 minutes.

When cake is done, mix the melted butter and sugar together, then add the remaining topping ingredients. Spread on hot cake, and broil (I use the middle rack) until the topping is lightly toasted and golden (watch it closely and don't overdo it--scorched topping is yucko).

from: Gloria's repertoire