Stone Soup

Recipe - Mexican Cornbread

Serves 6

Ingredients
1 cup butter, melted*
1 cup white sugar*
4 eggs
1 can (15 ounces) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

*Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.

Preparation
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Some Suggested Toppings
Jalapeño jelly
Honey
Butter

Via www.allrecipes.com submitted by Judy Spence

Recipe - Chicken Chili

Serves 4

Ingredients
1 pound boneless and skinless chicken breasts
1 can (10 ounces) garbanzo beans
1 can (15 ounces) spicy black beans
1 can (15 ounces) chili beans
1 can (15 ounces) Mexican-style stewed tomatoes
3/4 cup bottled salsa*
Chili powder, sweet or hot, to taste

*Chunky bottled salsas are the best. Avoid a salsa fresca or picante sauce.

Preparation
In a large pot, boil chicken breasts until tender; about 20 minutes, and drain. When chicken is cool enough to handle, tear into shreds.

In the same pot or a dutch oven, mix the chicken with the three types of beans, tomatoes, and salsa. Season to taste with chili powder.* Simmer mixture for 1 hour.

*For a thicker chili, drain beans, though not to an extreme as you will want some moisture.

Some Suggested Toppings
Jalapeños
Sour cream
Shredded cheese
Chopped green onions
Tortilla chips
Hot sauce
Cilantro