Chili

1 Medium Onion 1/3 Bell Pepper 3 Pounds Ground Beef 1 Package Buena Vida Chili Powder 1 (29 Ounce) Can Hunts Tomato Sauce 2 15-1/2 Ounce Cans Brooks Chili Hot Beans 1 (12 Ounce) Bottle Heinz Chili Sauce Salt & Pepper 2 (29 Ounce) Cans Water Dash Worcestershire Sauce Shredded Cheddar Cheese Saut onion and bell pepper. Add meat and chili powder. Brown meat mixture. Combine all other ingredients in an 8 or 10 quart stockpot. Drain meat mixture and add to stockpot. Cook 2 hours on low heat. Before serving, sprinkle with shredded cheddar cheese.

Cheesy Corn Casserole 1 Stick Butter 1 (8 Ounce) Package Cream Cheese 4 or 5 Jalapeo Slices 2 Bags Frozen Shoepeg Corn Salt to Taste 1 Cup Milk 1 (8 Ounce) Bag Cheddar Cheese Melt butter and cream cheese. Chop jalapeo slices very fine. Mix thawed corn and jalapeo with butter and cream cheese. Pour milk over mixture. Cover with cheese. Bake 1 hour at 350 degrees.

Tuna Mushroom Casserole 2 Cups Bowtie Pasta 2 (6 Ounce) Cans Tuna, Drained 2 (4.5 Ounce) Cans Mushrooms, Drained 1 (10.75 Ounce) Can Condensed Cream of Mushroom Soup 1 1/3 Cups Milk Teaspoon Salt Teaspoon Freshly Ground Black Pepper 1 Cup Dry Bread Crumbs 3 Tablespoons Melted Butter

2 Teaspoons Dried Thyme, Crushed 1. Preheat oven to 350 degrees. Grease a 1 quart casserole dish. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a mixing bowl, combine mushroom soup, milk, salt and pepper. Mix thoroughly. Then add tuna, mushrooms and pasta. Mix thoroughly Pour mixture into greased casserole dish. 4. In another mixing bowl, combine bread crumbs, butter and thyme. Mix well. Sprinkle over top of the mixture. 5. Bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.

Impossible Lasagna Pie Cup Creamed Cottage Cheese 1 Pound Ground Beef 1 Cup Shredded Mozzarella Cheese, Divided Teaspoon Salt Teaspoon Dried Oregano 1 Can (6 Ounces) Tomato Paste Cup Bisquick Original Baking Mix 1 Cup Milk 2 Eggs 1. Heat oven to 400 degrees. 2. In a greased 9-inch pie plate, spread the cottage cheese. 3. In a large skillet, over medium heat, cook the ground beef until brown and drain. Stir in cup mozzarella cheese, salt, oregano, and tomato paste. 4. Spoon the mixture evenly over the cottage cheese. 5. In a medium bowl, whisk together the remaining ingredients until blended and pour into the pie plate. 6. Bake 30 to 35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Bake 1 or 2 minutes longer or until melted. 7. Remove from the oven and serve.

Honey Mustard Chicken 2 Tablespoons Cornstarch 1 Can (14.5 Ounces) Chicken Broth 1 Tablespoon Honey 1 Tablespoon Dijon Mustard 4 Skinless, Boneless Chicken Breast Halves 1 Large Carrot, Cut Into 2-inch Matchstick-Thin Strips 1 Medium Onion, Halved and Sliced

4 Cups Hot Cooked Rice 1. In a medium bowl, mix the cornstarch, broth, honey, and mustard until smooth. Set aside. 2. In a large nonstick skillet, over medium-high heat, cook the chicken 10 minutes or until browned. Remove and set the chicken aside. 3. Stir the cornstarch mixture and add to the skillet. Cook until the mixture boils and thickens, stirring constantly. 4. Return the chicken to the pan. Add the carrot and onion. Cover and cook over low heat for 5 minutes or until the chicken is done and the carrot strips are tender 5. Serve with rice.