Eggplant Divine

1 eggplant
1/2 cup corn meal
1 egg, well beaten
1 (14 1/2-ounce) can diced tomatoes, reserve liquid
1 medium onion, sliced
1/4 cup finely chopped jalapeno pepper
Salt and pepper to taste
2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees. Slice eggplant 1/4-inch thick. Place each slice in corn meal, then egg, and then again in corn meal. Fry until brown in vegetable oil on each side, turning once. Place a layer of fried eggplant in dish. Combine tomatoes, onion, jalapeno pepper, salt and pepper to taste. Pour half of mixture over eggplant in casserole. Repeat layers of eggplant and tomato mixture. Then combine the reserved liquid and Worcestershire sauce. Pour over all of the casserole. Bake 45 minutes. Top with cheese, if desired. Yield: 8 servings

Creamed Corn Southwest

1/4 cup onion, chopped
5 tablespoons vegetable oil
2 (16-ounce) cans cream style corn
1 egg, well beaten
2 cups milk
1/2 cup cornmeal
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
1 teaspoon garlic salt
1 (4-ounce) can chopped green chiles, drained

Preheat oven to 350 degrees. Saute onion in oil. Add the corn, egg, milk, cornmeal, jalapeno pepper, salt, pepper, garlic salt and green chiles, mixing well. Pour into a buttered baking dish. Bake 1 hour. Yield: 6 to 8 servings.

Poppy Seed Chicken

2 cups crushed Ritz crakers, divided
1/2 cup butter, melted and divided
2 cups cooked chicken, diced
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) carton sour cream
Poppy seed

Preheat oven to 350 degrees. Combine the crackers and melted butter. Place half of the crackers in a greased 13x9-inch baking dish. Combine the cooked chicken, mushroom soup, chicken soup and sour cream, blending well. Pour chicken mixture over the crumbs in the casserole. Top with the remaining cracker crumbs. Sprinkle with poppy seeds, as desired. Bake 30 minutes. Yield: 6 to 8 servings.

Slow Cooked Enchiladas

1 pound ground beef
1 cup chopped onion
1 (4-ounce) can chopped green chiles
1 (14 1/2-ounce) can pinto beans, with liquid
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican cheese
8 to 10 corn tortillas

In skillet, cook beef and onion until done. Add green chiles, beans, chili powder, cumin, enchilada sauce, salt and black pepper. Bring to a boil and then turn down heat to simmer 10 minutes. Layer in greased crock pot, beginning with sauce and tortillas, ending with a layer of cheese. Cook on LOW 5 to 7 hours. Yield: 8 servings

Onion Smothered Round Steak

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds tenderized round steak
Ice Water
1/4 cup cooking oil
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups water
1 package dry onion-mushroom soup mix

Preheat oven to 325 degrees. In large bowl, combine the flour, salt and black pepper. Place steak in ice water. Heat cooking oil in skillet on medium-high heat. Dip steak into flour and then gently place into hot oil, frying on each side about 8 minutes. While browning, combine soup, water and onion-mushroom soup mix in a small saucepan. Heat thoroughly. Place steak in large casserole dish; top with soup mixture. Cover and bake 1 1/2 to 2 hours. Yield: 6 to 8 servings.

Broccoli Cornbread

4 eggs, well beaten
1 (12-ounce) carton small curd cottage cheese
3/4 cup butter, melted
2 (81/2-ounce) packages Jiffy Cornbread mix
1 (10-ounce) package frozen chopped broccoli
1 onion, chopped
Pinch of salt

Preheat oven to 400 degrees. In medium size mixing bowl, combine beaten eggs and cottage cheese. Add melted butter, cornbread mix, broccoli, onion and salt, mixing well. Pour into a greased 13x9-inch baking dish. Bake 40 minutes or until golden brown. Yield:15 servings

Mexican Casserole

2 pounds ground beef
1 onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon chili powder
2 (15 ounce) cans Ranch Style beans
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (10 ounce) can tomatoes and green chiles
12 corn tortillas, torn in half
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Saute ground beef and onion until done, draining well. Add garlic
salt, salt and chili powder. Add beans, soup and tomaotes; simmer 5 minutes. Place a small amount of mixture in the bottom of a greased 13x9-inch baking dish. Layer tortillas over sauce and pour half the mixture over tortillas. Sprinkle 1/2 cup Cheddar cheese on top. Repeat layers ending with cheese. Bake 35 to 40 minutes. Yield: 6 to 8 servings.