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
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 <=-
Servings: 8 servings
Cinco De Mayo Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Dutch Oven; Main Dish
The History of Recipes
Experts have tracked the existance of recipes far back into the distant past, at least as far back into history as early Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times 25BC a roman called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times were skilled in the use of many different aromatic flavours, including a few you will know such as bay, fennel and parsley. In the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, parsley, and basil. These new spices and herbs led to an outbreak in books on cooking, the majority of which still exist in private collections. By the arrival of the 1900s, cookery books are in great demand, mostly as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Cinco De Mayo Casserole recipe.
