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Let Them Eat Pie By: Pat Alexander / Art of Entertaining In safer, saner days, Labor Day signaled the end of summer. Labor Day weekend meant barbeques and gatherings of family, friends, and neighbors. Kids would be going back to school and celebrating their last days of freedom. In my old neighborhood, we lived at the end of a cul-de-sac and neighbors on both sides of the street would get together and plan a barbeque blowout. Each family contributed a dish or libation. Tables, chairs, umbrellas, and grills were set up in the turnaround, and anyone who could play an instrument was sure to bring it. We were a mix of many nationalities, and I always loved the abundance and diversity of foods that made their way to our tables. We had the usual hot dogs, beans, and potato salad, but national dishes were also present. There was stuffed cabbage, hand-held meat pies, quesadillas, baked ziti, egg rolls, and even sushi - a true melting pot. Somehow the Margueritas were always chilled, and the beer and soft drinks were icy. Those gatherings were the best of times. We laughed, sang, and looked after each other’s kids. We came together as neighbors and friends and counted on one another. Life was much simpler then, and I miss that feeling of community. One of the dishes I always loved was made by a neighbor who didn’t disclose recipes. Never one to be deterred, I’ve worked hard to duplicate it, and came up with this. I think you’ll like it. Beef Hand Pies Sauté 1 finely diced large onion and 1 clove grated garlic until light brown. Add 1 lb. ground beef, 1 tsp. salt, ½ tsp. black pepper, 1 tsp. each onion and garlic powders, and 1 tbs. beef flavoring, (better than Bouillon). Sauté until beef shows no color. Add 1 cup each of finely diced cooked carrots and potatoes and 1 cup shredded cheddar cheese. Stir well and continue cooking until well combined. Taste for seasoning. Cool. Cut out 5” rounds from packaged pie crust. Fill each round with 2 tbs. filling, fold over and crimp edges with fork. Brush with beaten egg. Bake at 375 degrees for 25 minutes or until golden brown. Pat Alexander writes about all things home. She is well known for her cooking, parties and interior design, and consults on kitchen and bath remodels. 16 September 20<strong>21</strong>