1 lb. ground beef ½ cup chopped onion 2 tbsp. fat or drippings 1½ tsp. salt ½ tsp. pepper ½ tsp. chili powder (more if desired) 2 cups cooked tomatoes (no. 2 can) 2 cups cooked kidney beans (no. 2 can), drained
Brown beef and onion in fat in heavy skillet. Season with salt, pepper, and chili powder. Stir in tomatoes and kidney beans. Cover and simmer gently about 1 hr., stirring occasionally. Serve hot over Corn Muffins (recipe below). 6 servings.
Corn Muffins: Heat oven to 450° (hot). Mix 1¼ cups Bisquick, ¾ cup corn meal, ½ tsp. salt, 2 tbsp. sugar, 1 egg, and ¾ cup milk and beat well with rotary beater. Fill greased medium muffin cups ⅔ full. Bake 15 to 20 min. Makes 12.
Special Coffee Cakes
Apple Chip Brunch Cake
Heat oven to 400° (mod. hot). Add 2 tbsp. sugar, 2 tbsp. melted shortening to Coffee Cake (recipe [page 8]). Fold in 1 cup finely chopped pared apples. Spread in greased 9″ round layer pan, or 9″ square pan. Sprinkle with topping made by blending until crumbly, 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. Bisquick, and 2 tbsp. soft butter. Bake 20 to 25 min.
Prune, Apricot, or Pineapple Coffee Cake
Heat oven to 400° (mod. hot). Make Coffee Cake (recipe [page 8]). Spread into greased 8″ round layer pan or 9″ square pan. Spread with 2 tbsp. butter, melted. Sprinkle with ¼ cup white or brown sugar (¾ tsp. cinnamon for prune topping). Arrange over top, 1 cup chopped, drained, cooked prunes or apricots or 1 cup drained crushed pineapple. Bake 20 to 25 min.