KS Shepherd's Pie

Brown 1 1/2 pounds ground beef; drain fat. Add 2 cans cream of mushroom soup and 2 packages Schilling brown gravy mix and cook 5 minutes. Add 2 cans corn (drained) and cook 5 minutes. Taste for salt. Prepare 4 cups Potato Buds with 4 cups water, 1 cup milk, 1/2 cup margarine and 1 1/2 teaspoons salt, according to package directions. Spread meat mixture in 9-by-13-inch baking dish. Spread hot mashed potatoes over the top. Top with › pound grated cheddar. Bake at 375 degrees 20 minutes. Makes 9 servings.

• Per serving: 550 calories, 32 g total fat, 14 g saturated fat, 60 mg cholesterol, greater than 1,700 mg sodium, 51 g carbohydrates, 3.5 g fiber, 6 g sugar, 22 g protein.

P.S: Try use real mashed potatoes — mo' bettah.

A reader called to ask about Ranger Cookies, and that was a no-brainer: Versions of the recipe are all over the Web. This one is from southernfood.about.com — there are versions using different kinds of ingredients, including Rice Krispies and even Cracker Jack, but basically this is an "everything but the kitchen sink" chocolate chip cookie.

Ranger Cookies

Cream together 1 cup butter (or shortening) and 1 cup EACH granulated sugar and tightly packed brown sugar. Blend in 2 beaten eggs. In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, then add these to the creamed mixture, blending well. Mix in 1 teaspoon vanilla. Stir in 2 cups quick-cooking rolled oats, 2 cups cornflakes, 1 cup sweetened flaked coconut, 1 cup semisweet chocolate chips and nuts, if using. Form mixture into balls about 1 inch in diameter. Roll in powdered sugar. Press down with a fork on greased baking sheets. Bake in a 350-degree oven for 12 to 15 minutes.

Makes about 5 dozen cookies.