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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy, Eggs All newly t, Soups & ste 6 Servings

INGREDIENTS

1 lb Ground beef
1 c Chopped onion
1 cn (16 oz.) kidney beans; rinsed and drained
1 cn (15 oz.) tomato sauce
1 cn (14 1/2 oz.) diced tomatoes; undrained
1 tb Chili powder
1/2 ts Garlic powder
1 tb Cornmeal
2/3 c Water
1/4 c Butter or margarine
1 c All purpose flour
1/4 c Grated Parmesan cheese
2 ts Baking powder
4 Eggs

INSTRUCTIONS

BREAD BOWL
In a saucepan, brown beef with onion; drain. Add next five ingredients;
simmer, uncovered, for 20 minutes. Grease a 9 inch heart shaped or round
baking pan; sprinkle with cornmeal and set aside. In a saucepan over medium
heat, bring water and butter to a boil. Add flour, Parmesan and baking
powder; stir until a smooth ball forms. Remove from heat; beat in eggs, one
at a time. Continue beating until the mixture is smooth and shiny. Spread
into prepared pan, builing up edges slightly. Bake at 425 for 25-30 minutes
or until the center is firm and puffed and edges are golden brown. Make a
shallow slit in the center to allow steam to escape. Cool for 5 minutes
before removing to a serving plate. Fill with chili; serve immediately.
Yield: 6 servings. Chili recipe makes more than will fit in the bread bowl.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com
on Aug 9, 1997

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