2 pounds ground beef
l medium onion, chopped
2 cans (15 ounces each) Italian tomato sauce
l can (16 ounces) kidney beans, rinsed and drained
l can (14-1/2 ounces) stewed tomatoes
l can (12 ounces) whole kernel corn, undrained
Shredded cheddar cheese
Cook beef and onion until the meat is no longer pink; drain. Add the tomato sauce, beans, tomatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Serve with tortilla chips. Yield: 10 servings.
Toasty Sourdough Clubs
12 slices sourdough bread
6 slices cheddar cheese
1/2 pound thinly sliced deli turkey
1/4 teaspoon garlic powder
1/2 pound thinly sliced deli ham
12 bacon strips, cooked and drained
2 tablespoons butter, softened
On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted. Add lettuce and tomato to the sandwiches after they’re grilled. Yield: 6 servings.
Cookie Sheet Apple Pie
3 3/4 cups all-purpose flour
1 1/2 teaspoons alt
3/4 cup shortening
3 eggs, lightly beaten
1/3 cup milk
8 cups sliced peeled tart baking apples
1/2 cups sugar
l teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
l cup crushed cornflakes
l egg white, beaten
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk; mix to form dough. Chill for 20 minutes.
Divide dough in half; roll one half to fit the bottom and sides of a greased 15x10x1 inch baking pan. Arrange apples over crust. Combine sugar, cinnamon, nutmeg and cornflakes; sprinkle over apples. Roll remaining dough to fit top of pan and place over apples. Seal edges; cut slits in top.
Brush with egg white. Bake at 400º for 15 minutes. Reduce heat to 350º; bake for 25-30 minutes or until golden brown. Yield: 16-20 servings.