Ingredients:

1 C Cornmeal
1/4 C Oil
2 t Baking Powder
1/2 t Salt
2 Eggs
1 C Sour Cream
1 C Cheddar Cheese, grated
1 C Cream Style Corn
4oz Green Peppers, diced

Directions:

Mix everything except peppers and cheese together. Pour half the batter into greased cast iron pan. Sprinkle peppers and cheese evenly over batter. Pour rest of batter on top and bake in a 475 degree F oven until brown and firm.

Ingredients:

2 C Flour
1/4 C Margarine
1 t Salt
1/2 C Warm Water

Directions:

Mix flour and salt and cut in margarine. Add water and mix to make stiff dough. Knead on a lightly floured surface.

Divide dough into 10 pieces and shape into balls. Roll out paper thin. Bake on very hot ungreased griddle 20 seconds each side.

Ingredients:

20 Medium Tomatoes
4 Medium Onions
6 Medium Jalepeno Peppers, diced
1 clove Garlic, crushed
1 t Garlic Salt
1 1/2 C White Vinegar
1/4 t Cumin
1/2 t Cayenne Pepper

Directions:

Prepare tomatoes and cook for 30 minutes; puree. Add next three ingredients and simmer for 15 minutes. Add remaining ingredients and mix well.

Ingredients:

2 C Cooked Chicken, cubed
1/4 C Onion, chopped
4 C Cheddar Cheese, grated
1 C Sour Cream
8 Flour Tortillas
1 1/2 C Tomatoes, chopped
1/2 C Black Olives

Directions:

Preheat oven to 350 degrees F. Lightly greas a 9″x13″ baking pan. Mix chicken, onion, 1 C cheddar, and 3/4 C sour cream. Disperse evenly among tortillas. Roll into enchiladas.

Ingredients:

8 C Water
450 g Pinto Beans
1/2 Onion
2 t Salt
1/2 t Garlic Salt
3 t Cumin
1/2 C Cheese

Directions:

Sort and wash beans. Place first four ingredients in a slow cooker and cook on low for 5-6 hours, until beans are tender. Drain liquid and blend until smooth. Add seasoning and cheese and serve hot.

Ingredients:

2 lbs Hamburger
1 1/2 Medium Onions, chopped
1/2 t Paprika
1/3 C Flour
1/2 t Cumin
1 1/2 t Brown Sugar
1 1/2 T Chili Powder
1 C Celery
28 oz Tomato Juice
1 C Water

Directions:

Combine hamburger, one onion, garlic and paprika. Cook until done; drain.

Combine celery and 1/2 an onion and cook until celery is tender. Combine all ingredients together and bring to a boil. Cook until desired consistency is reached, approx 20 minutes.

Ingredients:

1 lb Ground Beef
1/2 Medium Onion
1 can Niblet Corn
1 pkg Taco Seasoning
1 can Tomato Sauce
1 can Chilli
1 C Water

Directions:

Cook ground beef and drain. Add onion and cook until transparent. Add chili and corn, undrained. Add tomato sauce and mix well. Combine taco seasoning with water and add. Bring to a boil and serve with sour cream, cheddar cheese, and taco chips.