Here is what everyone cooked last month.
Chili with Corn Dumplings
1 ½ lb ground beef
¾ c chopped onion
15 oz can whole kernel corn (do not drain)
16 oz can stewed tomatoes (do not drain)
16 oz can tomato sauce
2 T. chili powder
1 t red pepper sauce
1 1/3 c Bisquick original
2/3 c cornmeal
2/3 c mile
3 T chopped cilantro (we added this but I think it's just for looks so you could skip it)
Brown beef and onion in a large pot. Reserve ½ c corn and add the rest with liquid, tomatoes, tomato sauce, chili powder and pepper sauce to the beef mixture. Heat to boiling, reduce, cover and simmer 15 minutes.
Mix bisquick and cornmeal. Stir in milk and cilantro along with the ½ c corn. Drop by tablespoons onto the simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook ten minutes longer.
Jasmine made mini muffins and Jasmine's Frankfurt Noodle Bake
Jasmine's Frankfurt Noodle Bake
1 lg can tomato soup
1/3-1/2 c water
1 can drained corn
1 tbs sweet relish
1 tsp mustard
1 pkg hotdogs sliced
4c cooked spiral macaroni
Stir ingredients together. Pour into baking dish. Bake at 350F for 30 minutes.
Tyler made sausage, boxed potatoes and peas.
Jessica made Chicken pot pie using pie crust. I wasn't home and no one took her picture so look back to last month because Adam made this same thing.
Chicken Pot Pie with pie crust
2-3 c cooked chicken cubed
2 cans cream of chicken soup undiluted
16 oz cooked mixed vegetables
2 9" pie crusts uncooked
Preheat oven 400F. Mix chicken, soup and vegetables in a large bowl. Pour into pie shell and top with second crust. Bake 30-40 minutes. We used frozen pie crusts and left them in foil pans, removing the top one with 7-10 minutes left to bake.