One Dish Meals

MEXICAN CORN BREAD CASSEROLE

1 lb hamburger
1/4 cup chopped onion
2 tbsp chopped jalapenos
2 eggs, beaten
1 (1-lb) can cream style corn
2/3 cup milk
1 (6 1/2 oz) envelope or boxed corn bread mix
4 slices American cheese

Brown hamburger until crumbly, draining off any excess fat; add onions and jalapenos. Combine eggs, 1 cup of corn and milk and add to corn bread mix; stir just until dry ingredients are moistened. Pour half of corn bread batter into greased 9-inch square cake pan. Top with beef mixture, cheese slices, remaining corn and pour other half of corn bread batter on top. Bake in 425 degree oven for 25 - 30 minutes. Makes 6 servings.

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SWEET AND SOUR CASSEROLE

1 lb (2 1/4 cups) dried lima beans
1 bouillon cube
1 cup boiling water
1 bay leaf
1 tbsp salt
1/8 tsp pepper
2 tbsp butter
1 tbsp cornstarch
1/2 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 pound hot dogs

Cover beans with water and soak overnight. Dissolve bouillon cube in boiling water and pour over beans. Add bay leaf, salt and pepper. Cover beans with water. Cover and simmer about 1 hour or until beans are tender.  Melt butter and stir in cornstarch; gradually add vinegar and 1/2 cup water and cook until thick. Add brown sugar and continue cooking for 5 minutes. Cut hot dogs in pieces and combine with beans and sauce; pour into a large casserole. Cover and bake in a 350 degree oven for 1 hour. Makes 6 to 8 servings.

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QUICK CHILI

1 pound hamburger
1 tbsp dried minced onion
2 tbsp dried minced green pepper
1/2 cup old fashioned rolled oats
2 cans (1-lb each) tomatoes
2 cans (15-oz each) pinto beans
2 tsp salt
2 tbsp chili powder

Break meat into small chunks in a large skillet. Add remaining ingredients and mix well. Cover and simmer for 30 minutes, stirring occasionally. Makes 6 to 8 servings.

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CHEESE MEAT BALLS WITH SPAGHETTI SAUCE

1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
2 tbsp oil
2 cans (6-oz each) tomato paste
3 cups water
2 tsp salt
1/4 tsp pepper
2 tsp chili powder
1/4 tsp oregano
1/4 cup shortening
1 pound spaghetti, cooked
Meat Balls

Saute onion, green pepper and garlic in oil. Stir in tomato paste, water, salt, pepper, chili powder and oregano. Cover and simmer for 30 minutes. Brown meat balls in shortening. Place meat balls in sauce; cover and simmer an additional 30 minutes. Serve over spaghetti.  Makes 8 servings.

MEAT BALLS

1 pound hamburger
1/2 pound ground pork
1 cup grated Parmesan cheese
1 cup milk
1 egg, beaten
1 cup dry bread crumbs
1/2 cup dried parsley flakes
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Combine all ingredients and shape into 24 meat balls.

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TACOS

1 (1-lb) can tomatoes
1 tbsp hot sauce
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1 pound hamburger
1 tsp salt
1/4 tsp black pepper
2 bunches green onions, chopped
1 head lettuce, shredded
2 cups grated American cheese
12 to 14 folded tortillas

Cook tomatoes seasoned with hot sauce, oregano, 1/2 tsp salt, 1/4 tsp black pepper until juice of tomatoes has been reduced to the consistency of a thick sauce.  Brown meat in skillet on medium heat. Season with 1 tsp salt, and 1/4 tsp black pepper and cook until done.
Place generous tablespoon of cooked meat on inside of folded tortilla, add chopped green onion and tomato sauce. Sprinkle with shredded lettuce and grated cheese. Serve immediately.  Makes 6 servings.

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CHICKEN CORNETTI

1 4-lb. stewing chicken cut up
Water
4 tsp salt
1 pound broken spaghetti
2 cups finely diced celery
1/4 cup chopped green pepper
1/2 cup chopped onion
2 tsp paprika
1 (1-lb) can whole kernel corn
1/2 cup sliced stuffed olives
1/2 lb. cubed pimiento cheese

Cover chicken with water. Add salt; cover and simmer until tender, 2 or 3 hours. Cool. Remove meat from bone and cut into pieces. Measure 6 cups of broth, or broth plus enough water to make 6 cups of liquid. Bring broth to a boil; add spaghetti, chicken, celery, green pepper, onions and paprika. Cook 12 minutes. Add corn, olives and cheese; cook 5 minutes. Makes 10 - 12 servings.