cheeseburger pie

1 single 8 or 9 inch pastry shell (unbaked)
1.5 lb ground beef
1 small onion, chopped
1 clove garlic, minced
3/4 cup bread crumbs
1/2 cup BBQ sauce or ketchup
1 egg, beaten
1/2 tsp oregano
12 oz Monterey Jack cheese, grated
1 ripe tomato

Cook beef, onion and garlic. Drain well. Stir in 3/4 cup of the cheese, bread crumbs, BBQ sauce or ketchup, egg, oregano, and season with salt and pepper. Spoon into pie shell. Slice tomato into 1/4 inch slices and arrange on top. Top with remaining cheese. Bake for 25 minutes at 375 F or until pastry is done and cheese is bubbly.

bean and barley salad

1 cup barley
3 cups water
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can baby corn cobs, drained and cut into 1/2 inch pieces
1 bell pepper, chopped
1/4 cup chopped green onion
1/4 cup cider or wine vinegar
1/2 cup olive oil
1 clove garlic, squished
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

In a medium saucepan, combine barley and water. Bring to a boil over high heat, reduce to low, cover and cook until all water is absorbed and barley is tender (35-45 minutes). Rinse under cold water. In a large bowl, combine cooked barley, beans, corn, pepper, and onion. In a smaller bowl, whisk together the vinegar, oil, garlic, cumin, salt and pepper. Add to the bean mixture. Cover and chill.