Title: Cinco De Mayo Casserole
Categories: Mexican
Yield: 8 Servings

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 mixture 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 ]

*>* this comes from the bottom of the files of Shelley Rodgers <=-

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