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Cinco De Mayo Casserole

Ingredients
 

1 1/2 cup yellow cornmeal
1 tsp salt
4 cup cold water
2 tbsp butter/margarine
1 cup shredded sharp cheddar cheese
5 cup double-header chili (recipe follows, ), heated
1 toppings:
1 (8 oz) container sour cream
2 cup shredded romaine or iceberg lettuce
1 cup shredded sharp cheddar cheese
2 plum tomatoes, diced
2 green onions, sliced
1/2 ripe avocado, diced
1/2 cup pitted sliced ripe olives



 
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Preparation
 
This dish is a hearty chili turned into a party dish by adding a
cornmeal layer and a garnish of cut-up vegies.

Prep time: 30 minutes plus cooling Cooking time: 25 minutes

Cornmeal layer: whisk cornmeal, salt and water together in large
saucepan. Bring to boil over medium-high heat, whisking constantly.
Cook until thickened, 1-2 minutes. Remove from heat and stir in
butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool
until firm, 30 minutes. (Can be made ahead. Cover and refrigerat
chili and cornmeal layers separately. Assemble casserole, cover and
bake in preheatd 375~ oven 1 hour or until heated through.) Preheat
oven to 375~. Spread top of casserole with chili. Cover and bake 25
minutes or until heated through. Garnish with toppings.

Makes 8 servings.

Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm
ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol.

**

Double-Header Chili

A no-fuss feast taht makes 2 meals, with or without beans.

Prep time: 10 minutes Cooking time 2 to 2-1/2 hours

4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped
onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste
2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp
salt 1 tsp ground pepper

Preheat oven to 325~. Combine all ingredients in heavy Dutch oven.
Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.
(Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up
to 1 month)

Makes 11 cups.

Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates,
756 mg sodium, 107 mg cholesterol.

CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red
kidney beans, drained and rinsed, in large saucepan. cook over medium
heat until heated through,
10 minutes. Makes 7 cups.

Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates,
690 gm sodium, 84 mg cholesterol.

[ Ladies Home Journal, Maya 1991 ]

*>* this comes from the bottom of the files of Shelley Rodgers <=-

 

 
Servings:
8


 
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