| 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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