Recipe - Chili Con Carne History Lesson No Beans Abou

One half cup Onion chopped
1 Clove garlic minced
1 One half pound Ground beef
8 ounce Can tomato sauce
1 pound Can tomatoes cut up
20 ounce Can kidney beans drained
1 tablespoon Chili powder
1 teaspoon Salt
Three fourths cup Cornmeal
One fourth cup Flour sifted
One half teaspoon Salt
1 One half teaspoon Baking powder
1 Egg
One half cup Milk
One fourth cup Soft shortening
1 tablespoon Fresh parsley chopped
One fourth cup Parmesan cheese

Cook onion, garlic, and beef until beef is well browned. Stir in tomato
sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10
minutes, stirring occasionally.

Meanwhile, sift together cornmeal, flour, One half teaspoon salt, and baking
powder. Add egg, milk, and shortening. Beat with rotary beater until
smooth, about 1 minute. Do not overbeat. Stir in parsley.

Place hot filling in shallow 2quart baking dish; sprinkle with Parmesan
cheese. Spoon corn bread topping around edge of dish.

Bake in 425 oven 15 to 18 minutes or until golden.

SOURCE: Farm Journal's Great Home Cooking In America (pg. 126)

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip