Mexican Chip Casserole by Doris Heath
1 lb. ground beef
1 medium onion
1 garlic clove, minced
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can Mexicorn
1 can chopped green chilies
1 package (10 oz.) corn chips
1 can (10 oz.) enchilada sauce
1-2 cups shredded Colby-Jack cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well.
In an ungreased shallow 3-qt. baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees until heated through (15-20 minutes).
YIELD: 6 servings
Yes, there are only two of us. Yes, in less than seven hours after coming out of the oven, there were only two pieces left... which are gone now.
Cheddar Pear Pie by Cynthia LaBree
4 large ripe pears, peeled and thinly sliced.
1/3 c. sugar
1 T. Cornstarch
1/8 t. salt
1 unbaked pastry shell (9 inches)
1/2 c. shredded cheddar cheese (I used a sharp, aged cheddar)
1/2 c. all purpose flour
1/4 c. butter, melted
1/4 c. sugar
1/4 t. salt
In bowl, combine pears, sugar, cornstarch and salt. Pour into pastry shell. Combine topping ingredients until crumbly; sprinkle over filling. (NOTE: I always combine all dry ingredients and mix well before adding moist ingredients. Don't know if that really matters... but, I'm obsessed with it. What can I say?)
Bake at 425 degrees for 25-35 minutes or until crust is golden and cheese is melted. Cool on a wire rack for 15-20 minutes. Serve warm. Store in the refrigerator. YIELD: 6-8 servings.
Wishing lots of warm comfort for all!!