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November 2018

Casserole Recipes

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Carrots with Ginger and Orange

Carrots with Ginger and Orange Recipe
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Cinco De Mayo Casserole Recipe

Cinco De Mayo Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cinco De Mayo Casserole recipe  PDF


1 1/2 c Yellow cornmeal
1 ts Salt
4 c Cold water
2 tb Butter/margarine
1 c Shredded sharp Cheddar
Cheese 5 c Double Header Chili (recipe
follows), heated Toppings: 1 (8 oz) container sour cream
2 c Shredded Romaine or iceberg
lettuce 1 c Shredded sharp Cheddar
Cheese 2 Plum tomatoes, diced
2 Green onions, sliced
1/2 Ripe avocado, diced
1/2 c Pitted sliced ripe olives
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 mi ture 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 and gt this comes from the bottom of the files of Shelley Rodgers and lt

Cinco De Mayo Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
839 people have voted
Last Reviewed on 2018-11-19



Monday, Nov 19 2018 Download & Print Cinco De Mayo Casserole recipe  PDF   Casserole recipes RSS   New

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