Economical south-of-the-border flavor in a one dish meal. Franks, corn and beans topped with cornmeal  Makes 6 to 8 servings

1 cup Onion, chopped 250 mL
1/2 cup Green peppers, chopped 125 mL
2 tbsp Butter 30 mL
4 to 8 Frankfurters 4-8
16 oz Pork & Beans in Tomato sauce 450 mL
12 oz Whole kernel corn, drained 375 mL
8 oz can Tomato sauce 250 mL
1/4 cup Pitted ripe olives, chopped 50 mL
1 Clove garlic, minced 1
1 tbsp Sugar 15 mL
2-3 tsp Chili powder, vary to suit preferences 10-15 mL
1-1/2 cups Cheddar cheese 375 mL
3/4 cups Yellow cornmeal 175 mL

In large skillet, cook onion and green pepper in butter till tender but not brown.  

Cut franks in 1/2-inch pieces.  Stir into skillet along with beans, corn, tomato sauce, olives, garlic, sugar, chili powder, and dash pepper.  Simmer, uncovered till thickened, about 30 minutes.  Add cheese, stir till melted.  Turn mixture into greased 12 x 7-1/2 x 2 inch dish. 

Place 2 cups cold water in saucepan.  Stir in cornmeal and 1/2 tsp. [2 mL] salt.  Cook and stir till very thick (1/2 to 1 minute after mixture comes to boiling).  Spoon over hot frank mixture, in a criss-cross design. 

bake uncovered at 375°F [190°C] about 25 minutes.

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