Name: Guadalupa Chili "Corn" Chane
Ingredients: 2 sm Cans chili (hot or mild); 2 oz Sharp cheese, grated; 1 tb Green chilies, chopped; 1 c Corn, frozen; 1/3 c Sour cream; 1 tb Pimentos, chopped; 1 Box Jiffy corn muffin mix; 1 sm Bag corn chips; 1/2 c Black olives, chopped

The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Mexican, Chili	4	Servings

INGREDIENTS

2	sm	Cans chili (hot or mild)
2	oz	Sharp cheese, grated
1	tb	Green chilies, chopped
1	c	Corn, frozen
1/3	c	Sour cream
1	tb	Pimentos, chopped
1		Box Jiffy corn muffin mix
1	sm	Bag corn chips
1/2	c	Black olives, chopped

INSTRUCTIONS

Layer 1/2 of the corn chips in 1qt. casserole dish. Mix sour cream and
chili together and pour over chips. Add layer of chips and top with cheese
Mix cornbread according to box recipe; add corn, olives and pimentos
together to corn bread batter and pour over top. Bake at 350 deg. about 20
minutes or until cornbread is done. Posted by Sharon Dibble
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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