| 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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”