Chili Pie

1 tbsp vegetable oil
1 small onion, finely chpped
2 cloves garlic, finely chopped
1 lb extra lean ground beef
1 1/2 tbsp chili powder
1 141/2 oz can diced tomatoes
salt
1 15oz can kidney beans, rinsed and drained
1 8oz box corn bread mix
1 larege egg
1/3 cup milk
1 cup grated sharp cheddar cheese

1. Preheat oven to 400'. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meant, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp salt; cook mixture, stirring occasionally, until iquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.

2. White chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9 inch pie plate. Spread batter over chili. Bake until golden, 15-20 minutes. Let stand 5 minutes and serve.

Tips: You can use ground turkey or chicken instead of beef. Or use 2 more cans of beans instead of meat. For more of a bit, try pepepr jack cheese insetad of cheddar. Or add a dash of hot sauce to the meat mixture.

Bean Salad Medley

1 16-oz can kidney beans, rinsed and drained
1 (15 1/4) oz can whole kernel corn, drained
1 can (15 1/4 oz) lima beans, rinsed and drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) wax beans, drained
1 jars (4 1/2 oz each) whole mushrooms, drained
1 medium green bell pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 tsp pepper
3/4 tsp salt

In a large bowl, combine the first 8 ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Makes 24 servings