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| SOUTHERN CORNBREAD 2 cups self-rising cornmeal 1 1/3 cups milk or buttermilk 1/4 cup oil or melted shortening 1 egg, beaten Heat oven to 450, grease 8" oven-proof skillet or 8" square pan; place in oven to heat. Meanwhile, in large bowl, combine all ingredients: mix well. Pour batter into skillet. Bake at 450 for 20 - 25 minutes or until golden brown. |
| CHILI 1 lb ground beef 1 lg onion (chopped) 2 cloves garlic (crushed) 1 Tbsp chili powder 1/2 tsp salt 1 tsp gr. cumin 1 tsp cocoa 1/2 tsp red pepper sauce 1 16 oz can tomatoes (crushed) 1 15 1/2 oz can kidney beans Brown ground beef, onion and garlic. Stir remaining ingredients, except beans. Bring to boil. Reduce heat. Cover and simmer 1 hour. Stir in beans and boil. Reduce heat, simmer uncovered 20 minutes. |
| SPANISH RICE
1 lb ground beef 1 1/2 cups uncooked rice 3 cups water 1 Tbsp margerine 1/2 tsp salt 1 onion chooped 1 green pepper chopped 1/2 tsp salt 1/4 tsp pepper 8 oz tomato sauce 1/2 cup ketchup 2 Tbsp mustard 1/4 tsp paprika Brown ground beef with onion, then drain and set aside. In a seperate large pot, boil the water with 1/2 tsp salt and margerine. Add rice, return to boil, then reduce heat, cover and cook on low for 20 minutes. Stir in ground beef and all remaining ingredients. Heat on medium 5 minutes, stirring occasionally. |
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