Cinco De Mayo Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
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
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,
Directions:
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 <=-
Source from luhu.jp
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 <=-
Source from luhu.jp