When times is tough 'an gits ya ta worryin', jest settle down fer a spell 'an put on yer thinkin' cap. Why, there's plenty ways ta stretch them dollars when yer needin' ta feed yer family an' that paycheck don't cover what it did in times past.

There was times when my pocket money was mighty slim. I used ta jest head fer the 'tater patch, grab a shovel, an' dig up as many 'taters as I needed fer supper. That was when I was young an' spry an' could whip that shovel 'round the garden. But nowadays, I see 'taters on sale fer jest a tad more 'n' a dollar fer a ten-pound bag. That's a dern good price an' that's when I gits me ta the grocery store an' carry that big sack home straight ta the kitchen.

Now, you kin bet yer boots that ten-pound sack o' 'taters kin make more 'n' one meal--even with folks what got an appetite like my Uncle George. My, my, my, that man could eat mighty big. Quick as a wink, you kin turn them 'taters inter a heap o' deeelicious fixin's like this 'Tater Pie recipe or make a big kettle o' 'tater soup, a whoppin' big 'tater salad, or even a heap o' mashed 'taters 'n' gravy. 'Taters is mighty hearty eatin' an' kin make a nice homemade stew for feedin' a heap o' hungry mouths.

This here 'Tater Pie is a good dish fer everday family eatin', but you kin feel proud ta put this out fer company, too. It looks like fancy fixin's when yer expectin' special folks fer dinner. It looks mighty purty a-settin' on the table an' I kin tell ya true, it's downright finger-lickin' good.

Now, there's a heap o' taters that need ta be grated, so git the family ta help out, 'specially them young'uns. It's important ta git 'em learniin' ta cook fer themselves. Why I'm shocked that young folks nowadays don't even know how ta peel an onion or cook up a batch o' brown rice.

Once them 'taters is grated an' them veggies is chopped, why this 'Tater Pie is easy ta finish up. An' when them 'taters starts a-cookin' why the kitchen starts a-smellin' soooo good--you know, the way it oughter.

Yer ever lovin' Aunt Nettie

Yield: 6 to 8 servings

1 medium carrot, peeled and diced
1 medium onion, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 pound green beans, cut into 1/2-inch lengths
3 to 4 cloves garlic, minced
2 tablespoons extra virgin olive oil, divided

2 1/2 to 3 pounds (1 to 1.5 kilos) potatoes, unpeeled and coarsely shredded

1 1/2 teaspoons salt
1/2 teaspoon black pepper

6 tablespoons water
2 tablespoons whole flax seeds, golden or dark

1 bunch fresh herbs (parsley, cilantro, dill, or your choice)
1 medium tomato, sliced, slices halved

1. Preheat the oven to 375 degrees (Gas Mark 5) and have ready a 9-inch (23 cm) springform pan lined with parchment. To line the springform pan, detach the collar from the base. Cut a piece of parchment paper about 3 inches (7.5 cm) wider than the base and place it over the base. Snap the collar back on and use a scissors to cut away the excess parchment. Set aside.
2. In a deep, 12-inch (30 cm), heavy bottom stainless steel or nonstick skillet or heavy bottom 8 to 10-quart (8 to 10 liter) stockpot combine the carrot, onion, red and green bell peppers, green beans, garlic, 1 tablespoon of the olive oil, and enough water to just cover the bottom of the pan. Cook and stir over medium-high heat for 4 to 6 minutes, or until the onions are soft and translucent.
3. Add the shredded potatoes and the remaining 1 tablespoon of olive oil and cook, stirring frequently, for about 10 minutes, or until the potatoes are softened.
4. Season with the salt and pepper and mix well. Combine the water and flax seeds in the blender or mini blender and process about 30 seconds, or until the mixture becomes thick and viscous. Add the blended flax seed mixture to the potatoes and mix thoroughly to distribute it evenly.
5. Pack the mixture firmly into the prepared springform pan and bake, uncovered, for 40 to 45 minutes. Remove from the oven and let stand about 20 minutes. Use a knife to carefully loosen the edges of the 'Tater Pie and place the springform pan on a serving platter that is about 2 inches (5 cm) wider than the pan. Remove the collar and garnish the edges with herbs and sliced tomato halves.
6. To serve, cut the 'Tater Pie into wedges using a sawing motion with a serrated knife.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.