| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Wisconsin | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | c | Chopped onion |
| 1 1/2 | c | Hamburger |
| 1 | ts | Chili powder |
| Salt and pepper | ||
| 1 | cn | Med. to Lg ripe olives sliced in half |
| 1 | cn | Tomato puree if you can still find it OR Spicy tomato sauce; (up to 2) |
| 2 | c | Or more shredded chedar cheese |
| 2 | Jiffy Corn Muffin mixes; plus milk and eggs to prepare corn bread according to directions on box |
INSTRUCTIONS
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 EAT-L Digest by Sheri Matheson <sherim@PALACENET.NET> on Mar 4, 1998
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