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How To make Mexicali Spoon Bread Casserole
MEAT MIXTURE:
1 1/2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped
1 ea Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 1/2 t Salt
1 x Chili Powder; To Taste
1/8 t Pepper
1/2 c Ripe Olives; Sliced
CORNMEAL TOPPING:
1 1/2 c Milk
1/2 c Yellow Cornmeal
1/2 t Salt
3/4 c Cheddar Cheese; Shredded
2 ea Eggs; Lg, Beaten
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.
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JENI'S PECAN PIE
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Join Jim Mann bringing you both old and new Southern style recipes. Living in the Yucatan in Merida, but remembering my southern roots. So easy to make and oh so good. I love coming into your home and spending time with you. Trying to help you with all of our busy lifestyles. Thank you for your support.
BEST PECAN PIE EVER
1 CUP OF LIGHT KARO SYRUP
3 EGGS
1 CUP SUGAR
2 TEASPOONS VANILLA
1 1/2 CUPS CHOPPED PECANS
PLUS A FEW WHOLE PECAN TO DECORATE THE TOP
BAKE AT 350 FOR 55 MINUTES
COVER YOUR CRUST WITH FOIL OR PIE COVER
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