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Sauerkraut Salad

Mexican Tamale Pie

1 1/2 lbs. lean ground beef, turkey, or pork 1/2 cup chopped onion 1/2 tsp. garlic powder 1 can (16 oz.) refried beans 1 jar (8 oz.) chunky picante sauce 1 can (14 1/2 oz.) diced tomatoes 1 can (8 3/4 oz.) whole kernel corn, drained 1/4 tsp. ground cumin 1 pkg. (10 or 15 oz.) cornbread mix 1 cup (4 oz.) shredded cheddar cheese Avocado slices and chopped tomato, optional

Step 1: In a large skillet, cook meat, onion, and garlic powder until meat is browned. Drain. Step 2: Stir in refried beans, picante sauce, undrained tomatoes, corn, and cumin. (Make-ahead tip: At this point the mixture may be transferred to another dish, covered and chilled. When ready to finish baking, return to skillet and proceed with the next steps.) Step 3: Heat until bubbly. Transfer to a 3-qt. rectangular baking dish. Step 4: Meanwhile, prepare cornbread mix according to package directions; stir in cheese. Carefully spread cornbread mixture on top of hot mixture in casserole. Bake, uncovered, in a 375° F. oven for 25 to 30 minutes or until a toothpick inserted into cornbread portion comes out clean. Step 5: If desired, garnish with avocado slices, chopped tomatoes, and more picante sauce. Makes 8 servings.

Peanut Butter Fudge Pie

Crust: 6 oz. semisweet chocolate chips 5 tblsp. unsalted butter 2 1/2 cups rice krispies Filling: 8 oz. cream cheese, softened 1 can (14 oz.) sweetened condensed milk 3/4 cup creamy peanut butter 2 tsp. vanilla 1 cup heavy cream Topping: 3 oz. milk chocolate, finely chopped 2 tblsp. heavy cream

In double boiler melt 6 oz. chocolate chips and butter over low heat. Remove from heat and stir in rice krispies until coated. Press into bottom and sides of buttered 9-in. pie plate. Chill for 30 minutes or until hard. In a large bowl with mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter, and vanilla. In a medium bowl, beat the heavy cream until soft peaks form. Fold into the peanut butter mixture and pour into pie plate. Melt the milk chocolate and 2 tblsp. heavy cream and pour over the top of the pie. Let set in refrigerator for at least 1 hour or until stiffened.