Tuesday: Beans

Menu: Chili, cornbread, cottage cheese and peaches


Slow-Cooked Chili
2 pounds ground beef
2 16 oz. Cans kidney beans, rinsed and drained
2 16 oz. Cans pinto beans, rinsed and drained
2 16 oz. Cans black beans, rinsed and drained
1 quart tomatoes, undrained
1 8-ounce can tomato sauce
2 onions, medium, chopped
1 green pepper, medium, chopped
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper

In a large skillet, brown beef; drain.  Transfer to a slow cooker.  Add the remaining ingredients.  Cover and cook on low for 8-10 hours or on high for 4 hours.  Garnish individual servings with cheese if desired.

Cornbread
1 cup cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup oil
1 egg
Preheat oven to 400 degrees.  Grease a 9x9 pan.  In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt.  In a small bowl combine milk, oil, and egg.  Add liquid ingredients to dry ingredients and mix till just combined.  Spread batter in pan and bake for 20-25 minutes or until lightly brown.
For Muffins: Spoon batter into 10 to 12 greased or paper-lined muffin cups filling 2/3 full. Bake in preheated 400 degree oven for 15 minutes.

Sweet Corn Muffins from Albers Cornmeal box (Makes 18 to 20 muffins)

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup ALBERS Yellow Corn Meal

1 Tbsp. baking powder

1/2 tsp. salt

1 1/4 cups milk

2 large eggs, lightly beaten

1/3 cup vegetable oil

3 Tbsp. butter or margarine, melted

Preheat oven to 350 degrees. Grease or paper-line 18 to 20 muffin cups. 

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

FOR CORN BREAD:

Pour batter into greased 8-inch square baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean.

HIGH ALTITUDE (3500 TO 6000 FEET):

Corn Muffins: bake for 20 to 24 minutes

Corn Bread: No change needed