Tuesday Taste Tempter 1.15.08

Tuesday Taste Tempter 1.15.08

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes have been submitted by Martha White Kitchens. (www.marthawhite.com)

Country-Style Chili Con Cornbread

Chili
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
1 (28-ounce) can diced tomatoes, undrained
2 (16-ounce) cans red kidney beans, drained
1 cup water
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon ground red (cayenne) pepper or to taste

Topping
1 1/2 cups Martha White® Self-Rising Corn Meal Mix
3/4 cup milk
1/4 cup Crisco® Vegetable Oil
1 egg, beaten
1 1/2 cups (6 ounces) shredded Cheddar cheese

In large saucepan, combine sausage, ground beef, onion, bell pepper and garlic. Cook over medium-high heat until sausage and ground beef are thoroughly cooked, stirring occasionally. Drain.
Stir in all remaining chili ingredients. Reduce heat to low, cover and simmer 1 to 1 1/2 hours.
Additional water may be added if necessary.
Heat oven to 400 degrees. Spoon chili into ungreased 13×9-inch or other shallow 3 quart baking dish. In medium bowl, combine corn meal mix, milk, oil, egg and 1 cup of the cheese; blend well. Spoon batter over chili in baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake at 400 degrees for 30 to 35 minutes or until golden brown.
8 servings

Cumberland Apple Crisp

Fruit Mixture
3/4 cup sugar
2 tablespoons Martha White® Self-Rising Flour
1 teaspoon cinnamon
8 cups sliced peeled Golden Delicious apples
1 tablespoon lemon juice

Topping
1 cup Martha White® Self-Rising Flour
1 cup firmly packed brown sugar
10 tablespoons butter or margarine
1 cup rolled oats
1 cup chopped pecans

Heat oven to 350 degrees. Grease 13×9-inch (3-quart) baking dish. In large bowl, combine sugar, 2 tablespoons flour and cinnamon; mix well. Add apples and lemon juice; stir to coat evenly. Pour into greased baking dish.
In medium bowl, combine 1 cup flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture.
Bake at 350 degrees for 30 to 35 minutes or until topping is golden brown.
8 servings

Fruit Muffin Mix Pancakes
1 egg
3/4 cup milk
1 (7 ounce) package Martha White® Fruit Muffin Mix (any flavor)

Heat griddle or large skillet to medium heat (350 degrees). Grease lightly with oil. In medium bowl, beat egg. Add milk, egg and muffin mix; stir just until large lumps disappear. For thinner pancakes, add additional milk. Batter will be slightly lumpy.
For each pancake, pour about 1/4 cup batter on to hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
8 pancakes

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