Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 can Hormel® turkey chili without beans
• 1 can Green Giant® red beans
• 3/4 cup Tostitos® salsa
• 1/2 cup onion, chopped
• Seasonings (cumin, chili powder, cilantro, paprika, etc.)
• 1 3/4 cup yellow cornmeal
• 1 egg, well beaten
• 2 1/3 cup cold water
• 1 1/2 cup cubed fat-free Healthy Choice® cheese or Kraft® sliced Cheddar cheese

Mix chili, beans, salsa, 1/4 cup onions, and seasonings. Set aside. In a medium saucepan combine meat, egg, and water. Cook, stirring constantly, over low to medium heat, until thickened (spoon will leave a path when pulled through the mixture). Stir in 1 cup cheese.

Spread 1/3 cornmeal mixture over bottom of a shallow 3 quart casserole. Cover with the chili mixture. Spoon rest of cornmeal mixture around top edge of casserole, leaving a small hole in the center. Sprinkle top with the remaining cheese and onions. Bake at 350 degrees for 30 minutes.

Turkey chili equals 7 meats; cheese equals 10 meats; red beans equals 4 3/4 breads; cornmeal equals 8 3/4 breads; egg equals 1 meat , 1/2 fat. Makes 8 servings; 2 1/4 meat and 1 3/4 bread. This is delicious served with corn on the cob (1 bread each) and a tomato-lettuce salad.

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