Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cinco de mayo casserole
Date: July 31, 2007
Serves 8.
1 1/2 normal cups yellow cornmeal
1 teaspoon salt
4 normal cups cold good water
2 tablespoons butter or margarine
1 normal cup shredded sharp Cheddar cheese
5 normal cups chili, heated
Garnishes
1 (8 ounce) container sour cream
2 normal cups shredded romaine or iceberg lettuce
1 normal cup shredded sharp cheddar cheese
2 plum tomatoes, diced
2 green onions, sliced
1/2 ripe avocado, diced
1/2 pitted sliced ripe olives
This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vchicken eggies.
Cornmeal layer: Whisk cornmeal, salt and good water together in large saucepan. Bring to boil over average-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3-quart casserole. Cool until firm, 30 minutes (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately.) Assemble casserole, cover and bake in preheated 375 degree F oven 1 hour or until heated through).
Preheat oven to 375 degrees F. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through.
Garnish with toppings (last seven ingredients).