HOT POT.
Heat half the
In large skillet, combine Hillshire Farm beef hot links, green pepper and onion.
Cook until green pepper and onion are tender-crisp.
Stir in next 5 ingredients.
Simmer, uncovered, for 10 minutes, stirring occasionally.
Layer tamales and corn in casserole dish.
Pour hot tamale juice over this.
Bake 1 hour at 300\u00b0.
Last 5 minutes, top with cheese and melt.
Brush outsides of the hot dog buns with butter and
Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed).
Place the Hot Dog in a steamed poppyseed bun.
Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.
Put oleo in cast-iron skillet on medium heat.
Place 2 all beef hot dogs into oleo and heat to golden brown.
Put hot dogs into warm bun with fresh onion and mustard.
ow add 1 cup sugar, hot-tamale jelly beans and continue to
Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
Mix all ingredients for sauce and pour over tamale balls.
Cook over medium heat 50-60 min., covered.
saute until tender.
Add beef and cook until crumbly.
Brown ground beef, salt to taste and drain.
Add all ingredients except the corn bread, simmer 15 to 20 minutes.
Make cornbread according to package directions.
Pour meat mixture into square pan.
Dollop cornbread mixture on top of meat.
Bake at 425\u00b0 for 20 to 30 minutes or until brown.
Makes 6 servings.
Chop vegetables and saute in 2 to 3 tablespoons olive oil (with meat if used) until onion and pepper begin to get soft (or meat is browned).
Add beans, soup, tomato paste and spices and mix well.
Simmer over medium heat, stirring occasionally for 15 to 30 minutes.
Pour into casserole dish.
Prepare cornbread according to box directions and spread cornbread mixture over top of tamale.
Bake at 425\u00b0 until cornbread is brown on top and done throughout (about 30 to 45 minutes).
Saute beef in hot shortening until the red color is gone but not brown.
Add the onion, chili powder, salt, pepper and tomatoes.
Cook slowly while making the second part.
Bring 4 cups water to rolling boil.
Add 3/4 tsp. salt.
Add cornmeal to 1 cup cold water and add to boiling water.
Cook to a soft mush.
Spread half of mush in large deep greased baking dish.
Add meat mixture and cover with remaining mush.
Bake at 375\u00b0 1-1/2 hours and serve hot.
Brown beef. Add onion, green pepper and celery.
Cook 10 minutes.
Add sauce, corn and chili mix to the cooked mixture. Pour in a 13 x 9-inch pan.
Mix corn bread as directed on package. Spread over top of mixture. Bake at 400\u00b0 for 45 minutes.
Grate or sprinkle your favorite cheese over top.
Put back in oven to melt cheese.
br>Cook and stir ground beef in a Dutch oven over
Mix together ground meats, cornmeal, flour, tomatoes, chili powder, garlic and 2 tablespoons salt.
Form mixture into small balls the size of a large marble.
In a large roaster, pour in tomato juice and remaining salt.
Let simmer for 10 minutes.
Drop in tamale balls and let cook for 2 hours. Check sauce during cooking and add tomato juice or water, if needed.
Remove balls from sauce and serve.
Makes about 100 balls.
-cup water in the recipe for this purpose and didn
Brown ground beef and onions in skillet.
Drain any grease and add tomatoes, corn and tomato paste.
Put in bottom of 2-quart casserole dish.
Brown onion and ground beef.
Drain.
Add Manwich to meat mixture.
Mix up cornbread in bowl.
Spread 1/2 in bottom of casserole dish.
Pour meat mixture on top.
Pour remaining batter on top.
Bake until brown.
Crumble beef into heated skillet and cook
Brown ground beef and onion.
Drain; add other ingredients and simmer until well blended.
Add water if too dry.
Pour into greased casserole.
Cover with a thin layer of corn bread batter (2 cups self-rising meal, 1 egg and 1 cup milk).
Bake in a 425\u00b0 oven until browned on top.