Sharon's Lasagne
INGREDIENTS:
1/2 c Onions, diced 2 ts Sugar
1/3 c Green peppers, diced 1/2 ts Salt
8 oz Ground turkey 1 Egg, beaten
8 oz Canned black beans, drained 1/3 c Milk
8 oz Tomato sauce 2 tb Vegetable oil
1 pk Taco seasoning mix 1 c Canned corn, drained
1 c Cornmeal 4 oz Grated cheddar cheese
1/2 c Onions, diced 2 ts Sugar
1/3 c Green peppers, diced 1/2 ts Salt
8 oz Ground turkey 1 Egg, beaten
8 oz Canned black beans, drained 1/3 c Milk
8 oz Tomato sauce 2 tb Vegetable oil
1 pk Taco seasoning mix 1 c Canned corn, drained
1 c Cornmeal 4 oz Grated cheddar cheese
Preheat oven to 350?. Spray a 9" pie plate with nonstick cooking spray and set aside.
Spray a medium sized skillet with nonstick cooking spray. Saut? onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside.
In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving.
This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The original recipe of course calls for Chedarella rather than any old grated cheddar cheese! ? OLX 2.1 TD ? If you are a vegetarian, can you eat animal crackers? Spicy Pinto Beans
by Gayle Hudson
4 cups pinto beans (or mixture of dry beans), washed and sorted 1 yellow onion, chopped 1 (28 oz.) can whole (or crushed) tomatoes with juice 3 cloves garlic, sliced (or to taste) 2 ribs celery, sliced thin 2 smoked ham hocks, or about 1 cup chopped ham 1 tbsp chili powder 1 tsp salt 1 tbsp ground cumin 1 package instant chicken broth (seasoning), or enough chicken stock to fill crock pot with ingredients 1/3 cup Pace Picante sauce (medium), optional
Soak beans in water and the salt overnight in enough water to cover (keep in mind that beans will expand and should not be exposed above water line). In morning, drain, but do not rinse. Add remaining ingredients, stirring well to combine thoroughly; picante sauce will give beans a spicy, hot flavor. Add enough water or chicken stock to fill to top. Do not use instance chicken seasoning if you use chicken stock.
Bring to boil in crock pot (this takes at least one hour at highest settings...to speed up process, heat water/stock in microwave, then return to pot), then reduce temperature to 350 for the day.
To serve in the evening, I usually start the beans at 6 a.m., bring to boil by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and serve over rice or cornbread. Also very good when reheated.
Jim Middleton Unexpected end of recipe
Spray a medium sized skillet with nonstick cooking spray. Saut? onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside.
In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving.
This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The original recipe of course calls for Chedarella rather than any old grated cheddar cheese! ? OLX 2.1 TD ? If you are a vegetarian, can you eat animal crackers? Spicy Pinto Beans
by Gayle Hudson
4 cups pinto beans (or mixture of dry beans), washed and sorted 1 yellow onion, chopped 1 (28 oz.) can whole (or crushed) tomatoes with juice 3 cloves garlic, sliced (or to taste) 2 ribs celery, sliced thin 2 smoked ham hocks, or about 1 cup chopped ham 1 tbsp chili powder 1 tsp salt 1 tbsp ground cumin 1 package instant chicken broth (seasoning), or enough chicken stock to fill crock pot with ingredients 1/3 cup Pace Picante sauce (medium), optional
Soak beans in water and the salt overnight in enough water to cover (keep in mind that beans will expand and should not be exposed above water line). In morning, drain, but do not rinse. Add remaining ingredients, stirring well to combine thoroughly; picante sauce will give beans a spicy, hot flavor. Add enough water or chicken stock to fill to top. Do not use instance chicken seasoning if you use chicken stock.
Bring to boil in crock pot (this takes at least one hour at highest settings...to speed up process, heat water/stock in microwave, then return to pot), then reduce temperature to 350 for the day.
To serve in the evening, I usually start the beans at 6 a.m., bring to boil by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and serve over rice or cornbread. Also very good when reheated.
Jim Middleton Unexpected end of recipe