Recipe - Hamburger Upside Down Cornbread

2 tablespoon Butter
1 cup Chopped onion
1 One half cup Hamburger
1 teaspoon Chili powder
Salt and pepper
1 cn Med. to Lg ripe olives
cut or sliced up in half
1 cn Tomato puree if you can
still find it OR Spicy
tomato sauce; (up to 2)
2 cup Or more shredded chedar
cheese
2 Jiffy Corn Muffin mixes;
plus milk and eggs to
prepare corn bread
according to directions on
box

Betty here are a couple of recipies from the Portage, Wisconsin VFW Aux
Cookbook I edited a few years ago that may help you with your potluck.

Saute onion and brown hamburger.(Drain Hamburger) Mix hamburger and onions,
then add chili powder, salt, pepper, and tomato puree or sauce. Use enough
to make very wet. Spread this in bottom of 9x13" pan. Cover meat with the
olives. Top olives with shredded cheese. Prepare both packages of cornbread
and spread gently over cheese. Bake according to cornbread package
directions, or a little longer. Let stand 10 minutes after removing from
the oven, then slice and invert to serve. This puts the cornbread on the
bottom.

Posted to EATL Digest by Sheri Matheson sherim@PALACENET.NET on Mar 4,
1998