Recipe - Chili Pot

NORMA WRENN NPXR56B
1 tablespoon Wesson Oil
2 Cloves garlic minced
1 cup Onion chopped
1 cup Green pepper minced
One half cup Carrots minced
1 One half cup Zucchini minced
15 ounce Can Hormel Chili No Beans
1 cup Sargento Classic Supreme
Shredded Monterey Jack
Cheese
6 ounce Pkg jalapeno cornbread mix
Toppings: commercial salsa
And sour cream

Heat oil in a large skillet over medium heat; add garlic, and saute 1
minute. Add onion, green pepper, carrots, and zucchini; cook 10 to 15
minutes or until vegetales are tender. Stir in chili; spread into a greased
9inch square baking dish. Sprinkle with cheese. Prepare cornbread mix
according to package directions; spread over cheese. Bake at 400 degrees
for 20 minutes or until cornbread is golden brown. Serve with desired
toppings.

Source: Cafe Southern Living FiveStar Dining, Southern Living Cooking
School

Recipe By :

From: Date: 05/28

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