Chili Pie

This is the perfect way to “wind down” the last of the chili, or make a meal of the last little bit.  Place about 3 cups of chili in 9 X 9 baking dish or 8” iron skillet.  Make ½ recipe of Corn Bread, pg.      .  Pour corn bread batter over and bake @ 400 for 25 minutes.  Sprinkle grated cheddar on top and bake another 5 minutes to melt the cheese.

Whether the chili is canned or your favorite secret recipe, Chili Pie will be a crowd pleaser.

                                Corn Bread

1 C Corn meal                                                    1/3 C Sugar
1 C Flour                                                            1 tsp. Baking Soda
1/3 C Corn Oil                                                   1 tsp. Cream of tartar
1 Egg                                                                  Dash of Salt
                                                                           ¾ C Clabbered Milk *

Combine egg, oil, and sugar, beat well.  Add dry ingredients at one time, without blending individually.  Stir in clabbered milk and pour into greased 9”X 9” baking dish or 8” seasoned iron skillet.
Bake @ 400 for 25-35 minutes until golden brown and passes the tooth pick test.

Shepherd's Pie

                     
1 Lb. Gr. Meat or Stew Meat                  Garlic
1 Qt. Tomatoes                                        Oregano
1 Lb. Green Beans                                   Salt & Pepper
5 - 6  Med. Potatoes                                Splash of milk
1 Onion diced                                          Butter
                                                                ½ C Grated Cheddar

In 3 qt. sauce pan boil potatoes to mash.  While potatoes are boiling.
In skillet, brown gr. meat or stew meat with onion garlic, oregano, salt and pepper.  When meat is browned add tomatoes and green beans.  If beans are fresh, they should be precooked.  Simmer 10-15 minutes.  Mash potatoes adding milk and butter.
Place mashed potatoes on top of skillet ingredients, still in skillet.  Sprinkle grated cheese and bake @350 for 25 minutes.

This was a popular meal when there was a houseful to feed.

A Pot o' Somethin'

Seems chicken and celery are on sale, nearly nation wide.  With the weather so cold, and so many folks not feeling too good, it's time to "hunker down" and get creative.

Double the mileage you get out of chicken with baking it first, for one meal, then saving the stock.  If it's bone in chicken, you may want to take it off the bone before serving so you can use the bones in creating a
 "Pot o' Somethin."

With chicken bones, stock, 4-5 stalks of celery and one onion, the creativity is endless.  I like to use sage in my chicken soups, and that is a great spice to have on hand.  Sage is good in helping the body regulate temperature for fighting the germs going around.

Dumplings or noodles are an easy addition with just some flour and a couple of eggs, but don't stop there.  Add some veggies.  Carrots are so good with chicken and offer Vitamin A.  Zucchini adds some wonderful color and nutrition.  If dumplings or noodles are not your choice, spaghetti squash, rice or even beans are a wonderful addition.  Remember though, beans require soaking before cooking time.  Pintos or limas cooked in chicken stock are wonderful, then add some canned tomatoes.  The sky truly is the limit.

Remember, you were created in the image of our Creator!  Use that gift to stretch the food budget!