Recipe for...Territorial Casserole


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Territorial Casserole This recipe is rated : 0 Recipe Ingredients 1 1/4 pounds lean ground beef, crumbled 1/2 cup chopped onion 3 tablespoons dry taco seasoning mix 1 (14 1/2 ounce) can Mexican-style tomatoes (discard 2 tablespoons liquid) 2 (15 ounce) cans pinto beans 1/3 cup ripe olives, sliced 3 tablespoons chopped fresh parsley 4 ounces shredded Monterey jack cheese 1 can refrigerated cornbread twists 1 egg yolk, slightly beaten 1 tablespoon water Cooking Procedures Saut� beef and onion in a 12-inch cast iron skillet over medium heat; drain. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese. Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of skillet. Brush twists with a mixture of egg and water. Bake at 350 degrees F for 15 minutes, or until lightly browned.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: LETTER III 19 two, for croquettes, pancakes, etc. When I have as many as three or four whites, I use them for making a delicate white of egg pudding of which hereafter. A small remnant of a vegetable dish added to a soup it must harmonize, to be sure, with the rest is a good thing often ; but the best vegetable to add is tomato, occasional addiwhich never spoils a rice, macaroni, vermicelli, tions to soup or vegetable soup. Another very nice addition is "roses" of cauliflower, or bits
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