Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Cinco De Mayo Casserole

1 1/2 cups Yellow cornmeal
1 (8 oz) container sour cream
1 teaspoon Salt
2 cups Shredded romaine or iceberg
4 cups Cold water -- lettuce
2 tablespoons Butter/margarine
1 cup Shredded sharp cheddar
1 cup Shredded sharp cheddar -- cheese
2 Plum tomatoes -- diced
5 cups Double-header chili (recipe
2 Green onions -- sliced
1/2 Ripe avocado -- diced
1/2 cup 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 veggies.
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 refrigerate chili and cornmeal layers separately. Assemble casserole, cover and bake in preheated 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.

         ©2007-2017 All rights Reserved.