Jane Myers Recipes

Chili Casserole
1 pound ground beef
1 package chili seasoning mix
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup water
1 (7-ounce) package cornbread mix
1 egg
13 cup milk
Grated cheese
Brown ground beef in skillet and drain. Add seasoning mix, corn, beans, tomato sauce and water. Bring to a boil. Pour into a casserole dish.
Combine cornbread mix, egg and milk and pour over chili mixture. Bake about 20 minutes, until cornbread is lightly browned. Cover with grated cheese and return to oven until cheese has melted.

EZ Chess Pie
2 cups sugar
2 heaping tablespoons flour
2 heaping tablespoons yellow corn meal
1 stick melted margarine
3 eggs, beaten
12 cup buttermilk
2 teaspoons vanilla
1 unbaked deep-dish pie shell
Combine all ingredients, mixing well with each addition. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Turn oven down to 325 degrees and bake 30 minutes more.

Green Chile Stew
2 tablespoons olive oil
2 pounds boneless pork, cut into 1-inch cubes
12 cup onion, chopped
1 clove garlic, minced
14 cup all-purpose flour
2 potatoes, peeled and diced
1 large can chopped tomatoes
1 small can green chilies
1 jalapeno pepper, chopped
1 teaspoon salt
12 teaspoon pepper
12 teaspoon sugar
1 cup chicken or beef broth
Heat oil in a 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir. Add flour and stir. Add potatoes, tomatoes, green chilies, jalapeno, salt, pepper and sugar. Mix well. Add broth. Lower heat, cover pot and simmer for 11⁄2 hours, until meat is tender. Serve with cornbread sticks.

Pepper Steak and Rice
112 pounds round steak
12 cup flour
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 (15-ounce) can tomatoes
1
12 cups water
12 cup chopped onion
12 teaspoon chopped garlic
1 teaspoon Worcestershire sauce
12 green bell pepper, cut in strips
Hot cooked rice
Cut steak into strips. Combine flour, salt and pepper. Coat meat in mixture and brown in oil in a large skillet.
Drain tomatoes, reserving liquid. Add tomato liquid, water, onion and garlic and the remaining flour mixture to the meat in the skillet. Cover and simmer about 11⁄4 hours, until meat is tender.
Uncover and stir in Worcestershire. Add pepper strips, cover and simmer for 5 minutes. If necessary, combine a little flour with cold water to thicken the mixture. Add drained tomatoes and cook 5 minutes more. Serve over hot cooked rice.

Spicy Baked Beans
1 pound ground pork sausage
12 onion, chopped
2 (28-ounce) cans bold and spicy baked beans
1 (15-ounce) can black beans, drained
1 (15-ounce) can light or dark kidney beans, drained
3 cups bottled barbecue sauce
12 cup firmly packed dark brown sugar
14 cup yellow mustard
1 teaspoon black pepper
12 teaspoon ground red pepper
Cook sausage in an oven-proof Dutch oven until cooked, crumbled and no longer pink. Drain, reserving 2 teaspoons of the drippings in the Dutch oven. Return sausage to pot and add remaining ingredients. Bake at 350 degrees for 45 minutes.

Baked Chicken and Rice
112 teaspoons cider vinegar
1 teaspoon salt
12 teaspoon pepper
12 teaspoon paprika
1 package onion soup mix, divided
8 chicken pieces
12 stick margarine
1 can cream of mushroom soup
Water
2
14 cups Minute rice, uncooked
In a small bowl, combine vinegar, salt, pepper, paprika and 1 teaspoon of the onion soup mix. Sprinkle over chicken. Melt margarine in a large skillet over medium heat. Add chicken and brown on both sides. Set aside.
Place cream of mushroom soup in a bowl and add enough water to make 3 cups. Stir in remaining onion soup mix. Place rice and 11⁄2 cups of the soup mixture into a baking dish. Top with chicken. Pour remaining soup mixture over the chicken. Cover and bake for 1 hour at 350 degrees.

Beef Stew
2 pounds lean beef, cut up for stew
14 cup flour
2 teaspoons salt
14 teaspoon pepper
2 tablespoons vegetable oil
1 cup hot water
2 (8-ounce) cans tomato sauce
12 bay leaf
18 teaspoon thyme
6 carrots, peeled
6 onions
6 potatoes, peeled
1 cup diced celery
Roll meat in flour mixed with salt and pepper. Brown meat slowly in hot oil. Add water and remaining ingredients. Best if cooked in a slow cooker until done.

NEMS Daily Journal