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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This typically Texas style casserole dish is a favorite for entertaining because it can be made well ahead of time—two to three days—and then just baked before serving time. The ingredients can be varied to suit your taste and what you have on hand. A salad and perhaps bread make this a tasty meal.
Yield: 4 servings
6 cups water 1 cup white, yellow or blue corn meal 1 teaspoon salt 1 teaspoon butter 2 cups chili, any kind ½ cup whole kernel corn 1 tomato, diced 1 medium onion, chopped ¼ cup stuffed Spanish green olives, sliced thinly ½ cup grated Cheddar and Monterey Jack cheese or to suit taste
1. Place 3 cups water and salt in a saucepan. Mix the remaining water with the cornmeal. When water boils, gradually stir in the cornmeal, stirring constantly. Cook and stir until thick, about 30 minutes. Meanwhile butter a three quart casserole.
2. While still warm, line the bottom and sides of the casserole with the corn meal mush or mixture--smoothing it out to about ½ inch thickness. If baking immediately, preheat the oven to 350 F or if delaying the baking, preheat before baking.