Kielbasa-Vegetable Dinner

3 slices bacon

1½ lbs small red potatoes, thinly sliced

1½ cups thinly sliced carrot

½ tsp dried marjoram

1½  lbs kielbasa sausage, cut into ½-inch slices

1½ lbs fresh broccoli flowerets

1 c water

Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in Dutch oven.  Crumble bacon, and set aside.

Cook potato, onoin, carrrot, and marjoram in reserved drippings in Dutch over over medium heat 7 minutes, stirring often.

Add kielbasa, broccoli, and water to vegetables in Dutch oven; bring mixture to a boil.  Cover, reduce heat, and simmer 15 minutes or until vegetables are crisp-tender, stirring occasionally.  Spoon into bowls; sprinkle with bacon.

6 servings

Barbecue Pot Pie with Mashed Potato Crust

1 large sweet onion
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecue pork*
Mashed Potato Crust (see below)

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken.

Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

Mashed Potato Crust

1 1/2 lb mashed potatoes

1 c shredded cheddar cheese

4 oz softened cream cheese

Prepare package frozen mashed potatoes according to package directions. Stir in softened cream cheese until melted.

Spoon Mashed Potato Crust evenly over hot barbecue mixture. Bake at 425º for 15 minutes.