MaKayla Schilling

Chili 

Cornbread

Southwestern Salad

Chili

1 pound of ground beef

1 packet of chili seasoning 

1 can of pork ’n’ beans

1 can of kidney beans

1 can of tomato soup (15 oz)

Brown beef in large skillet. Drain fat form skillet. Add the rest of ingredients to beef, let it simmer until ready to eat.

Cornbread

6 T unsalted butter, plus some for the baking dish

1 cup of cornmeal

3/4 c all purpose flour

1 T sugar

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

2 large eggs, lightly beaten

1 1/2 cups of buttermilk

Preheat oven to 425 degrees F. Lightly grease an 8 - inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a spate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots. Pour the batter into the prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20-25 minutes. Remove the cornbread form the oven and let it cool for 10 minutes before serving.

Southwestern Salad

1 head of lettuce

2 roma tomatoes

2/3 cup sharp cheddar cheese, grated

2/3 cup of corn

2/3 cup tortilla chips, crushed 

Mix all salad ingredients together in large serving bowl. Toss with dressing or serve on the side.