Book 1 Page 23 ChiLi ChEESE CASSEROLE WiTh A CORNBREAD CRUST Harry Lynch – Summersville, West Virginia 1 pound ground chuck 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika ½ teaspoon granulated garlic powder ¼ teaspoon red pepper ¼ cup chopped green bell pepper ¼ cup chopped yellow onions 8 ounces tomato sauce 1 cup water 1-15.5-ounce can red kidney beans, drained 1 cup cheddar cheese, shredded 7-ounce package cornbread mix (prepared according to package directions) Brown the ground chuck in a well seasoned 12” cast iron Dutch oven. Drain well. Lightly grease the bottom and sides of the Dutch oven. Return meat mixture to pot. Add the chili powder, paprika, garlic powder and red pepper. Stir well to mix. Add the chopped bell pepper, onion, tomato sauce and water. Simmer over medium heat for 10 minutes. Add the kidney beans. Stir to blend all ingredients. Top with one cup of the shredded cheddar cheese. Pour the prepared cornbread batter evenly over the top. Place uncovered in a pre-heated 425°F oven for approximately 15 minutes or until the cornbread topping is golden brown and a toothpick inserted in the topping comes out dry. Makes 4 servings. -------------------------------- Casseroles hASh BROWN CASSEROLE 2-30-ounce bags hash browns, country-style, frozen 4 cups Colby cheese, shredded 1 cup onion, minced 2 cups milk 1 cup beef stock or broth 4 tablespoons butter, melted 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon ground black pepper Preheat a 12” Dutch oven to 425°F. Combine frozen hash browns, cheese, and onion in large bowl. Mix until well blend the milk, beef stock, half the melted butter, garlic powder, salt, and black pepper in a separate bowl. Pour over the hash browns and mix well. Melt the remaining butter in the Dutch oven. Spoon in the hash brown mixture. Cook, stirring occasionally until hot and all the cheese has melted. Bake for 45-60 minutes or until surface is brown.
Posted on: Fri, 02 Aug 2013 23:44:28 +0000
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