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Southwestern Casserole

This recipe is rated : 1

Recipe Ingredients

1 c. onion, chopped
1/2 sweet pepper, chopped
2 cloves garlic, minced
2 tsp. vegetable oil
3/4 lb. lean ground turkey
8 oz. can tomato sauce
1 c. frozen corn, thawed
1 c. milk
1/2 c. cornmeal
2 tbsp. chili powder
3/4 c. light cheddar cheese, shredded

Utensils:

* measuring cups
* measuring spoons
* knife (You'll need help from your adult assistant.)
* oven (You'll need help from your adult assistant.)
* 2-quart casserole pan

Cooking Procedures

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2. In a large skillet, saut? onion, pepper, and garlic in vegetable oil for approximately 3 minutes.
3. Add turkey to skillet and cook until browned. Drain excess fat from turkey.
4. Pour tomato sauce, corn, and milk into the skillet.
5. Stir well and heat through.
6. Stir in cornmeal and chili powder.
7. Pour into well-greased 2-quart casserole pan and cover with aluminum foil.
8. Bake for 45 minutes. Uncover and bake for 20 minutes more.
9. For the last 5 minutes of baking, sprinkle cheese over the dish.
10. It's ready when a knife inserted in center comes out clean. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ny of these breads. The dough is soft and may be cut down and kneaded in the bowl by using rice flour on the hands. All of these breads are better baked in small portions or small loaves. Stiffly beaten whites of eggs folded into the dough before molding give a lighter bread. It is well to moisten the surface with milk or with a mixture made by beating the yolk or the white of an egg in 1 tablespoon of cold water. To give a smooth surface, this should be repeated before baking. YEAST

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