1# ground beef
1-16oz jar chunky salsa
2 cups kidney beans
1 can (14.5oz) diced tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 package of cornbread mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
2 tablespoons sliced green onions
Heat oven to 400 degrees. In skillet, cook ground beef. Add salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3-4 minutes heating thoroughly. Prepare cornbread using milk. Spoon cornbread batter around outside edge of ungreased 2 quart baking dish. Spoon hot beef mixture into center. Bake 18 minutes. Sprinkle with cheese and bake 4-5 minutes longer. Sprinkle with onions before serving.
1 cup half and half
2 eggs
1/3 cup flour
3 4oz cans whole green chilies
1/2# monterey jack cheese, grated
1/2# sharp cheddar cheese, grated
1 8oz can tomato sauce
Beat eggs and flour with half and half until smooth. Split open chilies, rinse out seeds and drain on paper towels. Mix cheeses. Reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chilies and egg mixture in deep 1-1/2 quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in 375 degree oven 1 hour or until cooked in center.
4 boneless chicken breasts, cubed
1/2 cup teriyaki marinade, divided
1 tablespoon olive oil
2 cups cooked rice
1 cup sliced celery
1 cup sliced carrots
1 cup thawed frozen broccoli
1 can (8 oz) sliced water chestnuts, drained
1 cup chicken stock
1/4 cup chopped green onions
Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl and mix well. Refrigerate overnight. Drain chicken, discarding used marinade. Heat oil in non stick skillet over medium heat; add chicken. Cook about 5 minutes. Preheat oven to 350 degrees. Coat 11x7" baking dish with cooking spray. Combine chicken, cooked rice, celery, carrots, broccoli, water chestnuts, chicken stock and remaining teriyaki marinade in a large bowl and mix well. Put into baking dish and bake 25-30 minutes. Remove from oven and sprinkle with green onions before serving.
2 pounds ground beef
1/8 teaspoon garlic powder
1 teaspoon salt
2 tablespoons cooking oil
3/4 cup chopped onion
1 cup sliced celery
2 tablespoons chili powder
1/2 teaspoon oregano
3/4 cup diced green pepper
1 (12 oz) can whole kernel corn
1/2 cup cornmeal
1 1/2 cups pitted ripe olives
Cornmeal crust (recipe follows)
Brown beef with garlic powder and salt in oil. Stir in onion and celery, cook 2 minutes longer. Add chili powder, oregano, green pepper, undrained tomatoes and drained corn. Bring mixture to boil. Slowly stir in cornmeal, then olives. Cook slowly 5-10 minutes. Turn into hot baked Cornmeal crust.
(goes with the Tamale Pie)
Combine 2 cups biscuit mix, 1/2 cup cornmeal and 1/4 teaspoon salt. Cut in 1/4 cup butter, stir in 3/4 cup grated cheese. Add 2/3 cup milk and stir until dry ingredients are moistened. Pat into greased 2 quart casserole; flute edge and prick with fork. Bake in hot oven (400 degrees) 10 to 15 minutes.
2 cans creamed corn
1 cup milk (or 1 small can evaporated milk)
1 cup crumbled saltine crackers
Dots of real butter
Sprinkle of salt
Sprinkle of pepper
Mix creamed corn and milk with crackers, until thick. Pour into square casserole dish. Top with dots of butter and sprinkle with salt and pepper. Bake at 350 ° for 25 minutes or until top is brown.
2 cans corn (drained)
1 cup milk (or 1 small can evaporated milk)
1 cup crumbled saltine crackers or bread crumbs
2 slices diced green pepper
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
Place alternate layers of corn, peppers and bread crumbs in a greased, square casserole dish. Add butter and seasonings to each layer. Pour over the milk and bake at 350 degrees for 30 minutes or until top is brown.
2 cans creamed corn
1 can regular sweet corn (drained)
1/2 pack crumbled saltine crackers
1 teaspoon sugar
1/4 cup milk, more or less
1/2 cup butter
1 beaten egg
dash pepper
Mix together creamed and regular canned corn in a 2 quart casserole dish. Stir in the crumbled crackers, sugar, milk, and egg. Top with dollops of bitter and sprinkle with black pepper.
Mixture should be thick, not soupy. (Add a few more cracker crumbs if mixture is too thin)
Bake at 375° for about an hour.
This potato recipe needs to be chilled for 2 hours or overnight. Bake uncovered in the oven at 350 degrees for 40 minutes.
6 medium or 3 large white potatoes
6 green onions
1 1/4 cups of grated sharp cheddar cheese
1 1/4 cups of sour cream
1 cup of milk
Pepper to taste
1/2 teaspoon of nutmeg
Peel the potatoes, or if you prefer to leave this good fiber in your dish, just scrub well to remove any unpleasant objects. Cut the potatoes in half or quarters and boil until they are firm but tender. Allow to cool.
Cube or chop the cooled potatoes and place into a greased casserole dish. Sprinkle finely sliced green onions and half of the grated the cheese over the potatoes.
Combine the cream, milk and pepper. Pour over the potato and cheese mixture, then top with the remaining grated cheese. Sprinkle the nutmeg over the top.
Substitutions or additions: