Categories: Beans 
      Yield: 4 servings 
  
    1/2 c  Onions, diced                       2 ts Sugar 
    1/3 c  Green peppers, diced              1/2 ts Salt 
      8 oz Ground turkey                       1    Egg, beaten 
      8 oz Canned black beans, drained       1/3 c  Milk 
      8 oz Tomato sauce                        2 tb Vegetable oil 
      1 pk Taco seasoning mix                  1 c  Canned corn, drained 
      1 c  Cornmeal                            4 oz Grated cheddar cheese 
  
  Preheat oven to 350Ü.  Spray a 9" pie plate with nonstick cooking spray and 
  set aside. 
   
  Spray a medium sized skillet with nonstick cooking spray.  Saut‚ onions and 
  green pepper until tender, about 3-5 minutes.  Add turkey and cook until no 
  longer pink, breaking the meat up into small chunks as you cook. Stir in 
  beans, tomato sauce, and taco seasoning mix.  Set aside. 
   
  In a medium bowl, combine cornmeal, sugar, and salt.  In a separate small 
  bowl mix the egg, milk, and oil.  Add egg mixture to cornmeal mixture and 
  combine well.  Stir in drained corn.  Press the cornmeal mixture into the 
  prepared pie plate like a crumb crust.  Spoon the bean mixture on top of 
  the cornmeal "crust".  Bake 20 minutes.  Sprinkle the top of the pie with 
  grated cheese and bake an additional 5 minutes, or until the cheese is 
  melted.  Let stand 5 minutes before serving. 
   
  This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand 
  Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The 
  original recipe of course calls for Chedarella rather than any old grated 
  cheddar cheese! 
  × OLX 2.1 TD × If you are a vegetarian, can you eat animal crackers? 
                         Spicy Pinto Beans 
   
                          by Gayle Hudson 
   
  4 cups pinto beans (or mixture of dry beans), washed and sorted 1 yellow 
  onion, chopped 1 (28 oz.) can whole (or crushed) tomatoes with juice 3 
  cloves garlic, sliced (or to taste) 2 ribs celery, sliced thin 2 smoked ham 
  hocks, or about 1 cup chopped ham 1 tbsp chili powder 1 tsp salt 1 tbsp 
  ground cumin 1 package instant chicken broth (seasoning), or enough chicken 
  stock to fill crock pot with ingredients 1/3 cup Pace Picante sauce 
  (medium), optional 
   
  Soak beans in water and the salt overnight in enough water to cover (keep 
  in mind that beans will expand and should not be exposed above water line). 
  In morning, drain, but do not rinse. Add remaining ingredients, stirring 
  well to combine thoroughly; picante sauce will give beans a spicy, hot 
  flavor. Add enough water or chicken stock to fill to top. Do not use 
  instance chicken seasoning if you use chicken stock. 
   
  Bring to boil in crock pot (this takes at least one hour at highest 
  settings...to speed up process, heat water/stock in microwave, then return 
  to pot), then reduce temperature to 350 for the day. 
   
  To serve in the evening, I usually start the beans at 6 a.m., bring to boil 
  by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and serve over 
  rice or cornbread. Also very good when reheated. 
   
      Jim Middleton 
    Unexpected end of recipe Converted by MMCONV vers. 1.20