Recipes 12-23-25

Chili-Beef Casserole
1 lb ground beef
1/4 teaspoon salt
1/4 cup minced dry onions
1 can tomato soup
1 can chili beef soup
1 tablespoon chili powder
1 (6 or 7 oz.) pkg regular corn chips
1 cup shredded cheddar cheese
Brown beef and onion in 10” fry pan; stirring well. Add tomato and chili beef soup, lower temp and bring mix to a simmer, stirring well. Blend in salt and chili powder. In a 2 quart casserole pan, layer half of the corn chips. Spoon in the meat mixture, place remaining corn chips on meat and sprinkle with cheese. Bake at 350 degrees until cheese is melted (about 25 minutes). Serve hot. 6-8 servings.

Breakfast Casserole
6 slices bread, no crust
1/2 stick margarine
1 1/2 cup shredded sharp cheddar cheese
5 eggs, well beaten
2 cups half and half
1 lb hot sausage
1/2 teaspoon salt
Cook sausage and drain well. Melt margarine in 9x13 Pyrex dish. Tear bread in pieces and sprinkle over margarine. Sprinkle cooked sausage over bread crumbs. Sprinkle cheese over sausage. Beat eggs with half and half and salt. Pour over mixture. Cover. Chill overnight. Bake at 350 degrees for 45-50 minutes.

Cabbage with Meat
Brown 1 lb ground chuck Drain off grease. Cook with large onion, garlic, salt, pepper, green pepper and tomato (optional). Add small amount water to make a little brown sauce cook about 5 minutes. Option: Can use few drops of Kitchen Bouquet. Then stir all together and cook until cabbage is done. Adjust seasoning to your taste. Can use a little hot pepper flakes. Serve with mashed potatoes and corn bread.

Chocolate Bread Pudding
2 cups milk, scalded
1 tablespoon butter
1 square unsweetened chocolate
1 cup bread crumbs
2 eggs, separated
1/2 cup sugar
Melt butter and chocolate in scaled milk and pour over bread crumbs. Beat egg yolks, blend in sugar and salt to crumb mixture. Fold in stiffly beaten egg whites, pour into greased casserole dish and bake in 350 degree oven until set.