Recipes from Fix a Little Feed a Lot
Being prepared for hospitality.
1 pint Meat Sauce Mix
1 cup whole kernel corn, drained
1 can diced green chilies
1 tsp chili powder
1-1/2 cup canned tomatoes
1/2 cup grated Cheddar cheese
1 batch of Cornbread mix for Topping
Preheat oven to 375 degrees. Lightly grease a 2 quart casserole dish. In a medium bowl, combine Meat Mix, corn, green chilies, chili powder, and tomatoes. Stir well. Spread into bottom of casserole dish. Top with grated cheese. Prepare Cornbread Topping and spoon over meat mixture. Bake 35 to 4 Minutes, until golden brown.
Serve with:Your choice of salsa, sour cream, black olives, avocados, etc.
Makes 6 to 8 servings.
1 pint Meat Sauce Mix
1 Tbsp Taco Seasoning
1 can (15 oz.) dark red kidney beans
or pinto beans, drained
2 pkg. (10 oz.) refrigerated pizza dough
or 1 recipe bread dough
1 cup shredded Monterey Jack
cheese or Mexi-blend
Milk - for brushing on top
Preheat oven to 375 degrees F. Line a 15-inch by 10-inch baking pan with parchment paper.
Add half of the beans into meat mix.
Mash remaining beans and add to meat mixture.
On lightly floured surface, roll one sheet of pizza dough or bread dough into a 12-inch by 10-inch rectangle.
Spoon half of the cheese down center of dough square.
Spoon half of meat mixture over cheese.
Moisten dough edges with milk.
Bring side edges of dough together over filling; stretch and pinch to seal well. Fold ends up and over seam; seal well.
Repeat with remaining sheet of dough, cheese and meat to make another Stromboli roll.
Place rolls, seam sides down, on prepared pan.
Prick tops with fork; brush with milk. Bake 25 to 30 minutes until light brown.
Yield: 8 servings.
Stuffed Green Peppers
1 pint Meat sauce Mix. Thawed
2 cups cooked white rice
bell peppers, seeds and membranes removed
(or 4 if you cut them in half and stuff the halves )
1/2 cup grated cheddar cheese
Bring 6 to 8 cups water to a boil in a large saucepan. Place green peppers into water a few at a time and boil about 10 minutes. Drain. In a small saucepan combine meat sauce mix and rice. Heat thoroughly. Fill peppers with warmed meat sauce rice mixture. Top with grated cheese. Bake in a shallow pan 0 to 15 minutes Peppers can be prepared in advance and frozen in meal size portions. You can use fewer peppers by cutting them in half before cooking. Mound the meat/rice mixture in the half pepper cup and top with cheese.