Cooker’s Pot

You’ll Need:

1 10oz pkg frozen mixed vegetables
1 tbs instant mince onion
1 can tuna (6 1/2 to 7oz), drained and flaked
1/4 tsp salt
pepper
1 10 1/2 can condensed cream of celery soup
3/4 cup milk
1 8oz pkg corn muffin mix

Procedure:

Preheat oven to 400 degrees F. Cook vegetables in boiling salted water until barely tender. Drain. Add onion, tuna, salt, pepper (to taste), soup, and milk. Heat just to boiling. Meanwhile, prepare cornbread batter as directed on pkg. Pour hot tuna mixture into greased 2qt casserole. Top with batter. Bake in oven until top is golden brown, 25 to 30 minutes.

You’ll Need:

1 1/2 pounds lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 (8 1/2 ounce) packages cornbread mix
1 (15 ounce) can creamed-style corn
1 cup water
2 large eggs
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chiles
1 or 2 plum tomatoes, cut into round slices
Salsa, optional

Procedure:

Preheat oven to 400 degrees F. Heavily grease a 13 x 9-inch glass baking pan. Brown ground beef in skillet; drain off fat. Stir in 1 cup water and taco seasoning mix. Bring to a boil. Reduce heat to low, stirring occasionally, and simmer for 5 to 6 minutes or until mixture slightly thickens and meat looks well seasoned. Combine cornbread mix, creamed corn, 1 cup water and eggs in a mixing bowl. Stir well to mix everything together. Pour half of cornbread batter into glass baking dish. Layer ground beef, then cheese on top of batter. Then spread remaining batter over cheese. Top with chiles and tomatoes arranged in an attractive pattern. Bake for 40 to 45 minutes or until cornbread is golden brown and cooked through. Serve a square of the casserole with a spoonful of salsa. Refrigerate leftovers and re-heat in a microwave until hot. Serves 8 to 10.

You’ll Need:

3/4 cup yellow cornmeal
1 1/2 cups milk
1 medium onion, chopped
1 can enchilada or red chili sauce
1 egg, beaten
2 tablespoons oil
1 pound ground beef
1/2 teaspoon oregano
1 (1 pound) can tomatoes
1 can pitted ripe olives
1 can whole kernel corn
1 cup shredded Cheddar cheese

Procedure:

Mix cornmeal, milk, and egg in 2 1/2-quart casserole. Brown meat in oil in large skillet. Pour off excess fat. Add onion, enchilada sauce, oregano, tomatoes, olives and corn. Simmer for about five minutes. Stir mixture into cornmeal mixture in casserole. Bake at 350 degrees F for 1 hour. Sprinkle cheese on top and bake just until cheese melts.

You’ll Need:

Combine 15 ounce can Nalley�’s Big Chunk Chili, 1 small can whole kernel corn, drained, and 1/2 cup sliced ripe olives in baking dish.

Procedure:

Remove parchment from can of Nalley�’s Beef Tamales and place tamales on top. Top with sauce and 1/3 cup grated American cheese. Bake at 350 degrees F for 20 to 25 minutes. Serves 3 to 4.

You’ll Need:

3/4 cups yellow cornmeal
1 1/2 cups milk or water
1 egg
1 pound meat (chopped ham, chicken or ground beef)
2 tablespoons oil
1 onion
3 tomatoes, diced
1/2 teaspoon oregano
1 (7 1/2 ounce) jar green olives, sliced
1 cup cottage cheese (optional)

Procedure:

Mix cornmeal, milk and egg in large bowl; set aside. In skillet, brown meat in oil with onion, tomato and oregano. Pour off fat and add olives and cottage cheese, if desired; simmer 5 minutes. Stir into cornmeal mix; turn into casserole dish; bake at 350 degrees F for 1 hour. Makes 4 servings.

You’ll Need:

4 tablespoons butter
3 tablespoons vegetable oil
1 medium onion, chopped
8 tamales, any variety, cut into bite-size chunks
4 eggs
Red or green chile sauce, warmed
Tomatoes and scallions, chopped
Crema or sour cream
Cheddar cheese, grated

Procedure:

In a heavy skillet, warm butter and oil over medium heat. If the tamales are fairly dry, use about a tablespoon more of oil. Add onion and saut� until very soft. Add tamale pieces and stir them in gently. Cover the skillet for 2 to 3 minutes to let the mixture steam and heat through, developing a little crust on a few pieces. Keep the mixture warm while preparing the eggs either sunny-side up or scrambled. Spoon the tamale mixture onto plates. Arrange an egg over each and add a generous amount of sauce. Top with the tomato, scallions, crema and cheese. Serve immediately. Serves 4.

You’ll Need:

3 tablespoons cornmeal
1/4 cup cold water
1/2 cup plus 1 tablespoon boiling water
1 tablespoon unsalted butter
1/4 pound sausage meat
3/4 cup finely chopped onion
1 large clove garlic, minced
1 tablespoon chili powder
1/8 tablespoon ground cumin
1/2 pound ground beef
1/8 teaspoon hot pepper sauce
1/4 cup finely chopped celery
1 1/2 teaspoon seeded and minced hot green peppers
1 large tomato, peeled and chopped
1 ear fresh corn
4 green bell peppers
5 pitted black olives
1/4 cup grated Monterey jack cheese
1/3 cup grated mild Cheddar
Cheese
Salt

Procedure:

Gradually stir cornmeal into cold water in a small bowl. Stir this mixture into boiling water in a small saucepan. Heat, stirring constantly, to boiling; reduce heat to medium- low. Stir in butter. Cook, covered, stirring occasionally, for 35 minutes. Remove from heat. While cornmeal is cooking, saut� sausage meat in a large heavy skillet over medium heat, breaking up the lumps with a fork, until it begins to lose its pink color. Add onion and garlic; cook 5 minutes. Stir in chili powder and cumin. Add ground beef and continue to cook, breaking up lumps with a fork, until beef loses its color, about 5 minutes. Add hot pepper sauce, celery and hot green pepper. Cook 5 minutes. Stir in tomato; cook 5 minutes longer. With a sharp knife, cut corn kernels off cob, slicing about halfway through kernels. Using back of knife, scrape cob to remove remaining kernel bits and milky residue. Add corn to tomato/meat mixture. Cook 10 minutes longer. Add salt to taste; remove from heat. Preheat oven to 350 degrees F. Cook peppers in boiling salted water for 2 minutes. Trim off tops with sharp knife. Core and remove seeds. Fill each pepper with meat mixture, packing it down firmly with back of spoon. Leave about 1/2-inch of space at top of pepper. Cover top of each pepper with olive slices. Sprinkle with Monterey jack and Cheddar cheese. Spread a thin layer of cornmeal mixture over top, using 2 teaspoons per pepper. Place peppers in baking dish. Bake 50 minutes; let stand 5 minutes before serving. Serves 2 to 4.

You’ll Need:

1 pound ground beef
1/2 medium onion, chopped
1 can cream of chicken soup
1 pound (1/2 bag) frozen French fries

Procedure:

Brown the ground beef; drain. Mix all ingredients together and bake at 350 degrees F until bubbly, about 30 minutes.

You’ll Need:

1 pound lean ground chuck
Salt and pepper
1 to 2 cloves garlic, minced
1 can cream of chicken soup
Frozen Tater Tots
Shredded Cheddar cheese

Procedure:

Brown the meat in a skillet with seasonings and garlic and drain. Transfer to a medium-size glass casserole. Spoon the soup over the top of meat. Lay frozen Tater Tots over the entire top of casserole. Cover with foil and bake for approximately 25 minutes at 375 degrees F. Remove foil and top with cheese. Bake 5 to 10 minutes. You may add chopped green chiles to this, if desired. Also, you can add chopped onion if you wish. It is also good with either cream of celery or cream of mushroom soup. The recipe can be doubled easily.

You’ll Need:

1 pound ground beef
1 clove garlic, pressed
1/2 cup bread crumbs
3 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons vegetable oil
1 medium onion, sliced
1 (10 3/4 ounce) can beef broth
1 cup dairy sour cream
1 tablespoon flour
1 tablespoon chopped parsley
1 pound cabbage, shredded

Procedure:

Combine beef, garlic, crumbs, mustard, Worcestershire and salt. Form into about 25 meatballs. In a large skillet, heat oil and brown meatballs on all sides. Remove meatballs from skillet. Drain excess skillet drippings reserving 2 teaspoons. Add onions and saut� until soft. Combine beef broth, sour cream and flour. Pour into skillet. Add meatballs. Cover and simmer 30 minutes. Stir in parsley. Steam cabbage 3 to 5 minutes until cabbage is tender-crisp. Arrange cabbage on a serving platter. Spoon meatballs over all. Serve immediately. Makes 4 servings.