On Wednesday, it's Hannah Storm's turn to impress Chef Bobby Flay in The Early Show continuing series. She made a family dish that took two days to prepare.

Try her recipes for Rice Artichoke Salad, Beans And Bugs, Beef Brisket, and Fresh Peach Pie.

And CLICK HERE for tips and funny outtakes for the series.

RICE ARTICHOKE SALAD

Ingredients:

1 pkg. chicken flavored rice mix
4 green onions, sliced thin
1/2 green pepper, seeded and chopped
12 pimento stuffed olives, sliced
2 (6 oz.) jars of marinated artichoke hearts
1/3 cup of mayonnaise
3/4 teaspoon curry powder

Method:

Cook rice as directed (no butter). Cool in large bowl. Add next three ingredients. Drain hearts, reserving marinade, cut in half, and add to rice mixture. Mix leftover marinade with mayonnaise and curry to make dressing. Toss rice mixture with dressing. Add more curry, if desired.

Serves six or fewer.

BEANS AND BUGS

Ingredients:

Lg can of Bushes Baked Beans with Onions
1/4 cup ketchup
1/4 cup brown sugar
3 tablespoons Dijon mustard
1 small onion chopped
1 clove garlic (chopped fine)
Dash of balsamic vinegar
Dash of Worcestershire sauce
Pinch of salt

Method:

Baked uncovered in 350 degree oven for 35-40 minutes (they'll bubble).

BEEF BRISKET

Ingredients:

1 beef brisket (big enough to serve eight to 10 people)
1 bottle of organic ketchup
1 large white onion
1 bottle of your favorite BBQ sauce
Sprinkle of salt
Sprinkle of sugar

Method:

Sprinkle salt and sugar over brisket in baking dish. Add chopped onion and ketchup. Bake in oven for four hours at 350 degrees. Remove from oven and slice brisket into portions. Add BBQ sauce, cover with foil, and cool in refrigerator overnight. Place in 350-degree oven four hours before you're ready to eat.

FRESH PEACH PIE

Pour dressing of:
1 cup sugar
2 eggs
2 tablespoons butter
2 tablespoons flour

Over sliced fresh peaches in unbaked 9" pie crust. Bake 45 to 60 minutes in 400-degree oven or until peaches are done. Top with whipped cream or ice cream.

Tip: Cover the crust rim with strips of foil during baking. This will reduce the risk of overcooking the crust.