Corn Pudding

contributed by Carrie-Nell Jessop

Ingredients:

1 can whole kernel corn (undrained)

1 can cream style corn

1 stick melted butter

8 oz. sour cream

1 box Jiffy Corn Muffin Mix

1/2 cup sugar

salt and pepper to taste

-Preheat oven to 350

-melt stick of butter

-stir sour cream into melted butter until combined

-mix all ingredients in baking dish

-bake for 1 hour or until golden brown on top

-ENJOY!

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Crockpot Navajo Beef and Chile Stew

contributed by Jan Margheim and Laurel Turner

3/4 pound lean beef stew meat, cut into 3/4 inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 14-1/2 ounce can ready cut tomatoes with juice

1 7 ounce can diced green chiles, drained

1 8-1/2 ounce can whole kernel corn, undrained

1-1/2 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a crockpot, mixing well. Cover and cook on low 7 to 8 hours or until meat is tender. Turn control to high. Stir in cornmeal. Cover and cook on high 20 to 25 minutes.

Dump Soup

contributed by Susan Hudman Benson

Ingredients:

1 lb hamburger meat, browned and drained

1 can each of the following:

kidney beans, pinto beans, and black beans undrained.

1 can each of:

corn,  carrots

1 can of tomato soup

1 can of cream of mushroom soup

1 pkg taco seasoning

1 pkg ranch dressing.

Instructions:

placed browned and drained beef in crock pot, add all beans, undrained. Add tomato soup and cream of mushroom. Add packages of taco seasoning and ranch dressing mix. Stir together,  let simmer 3-4 hours