1 1/2 c  Yellow cornmeal

      1 ts Salt

      4 c  Cold water

      2 tb Butter/margarine

      1 c  Shredded sharp Cheddar

           -Cheese
      5 c  Double-Header Chili (recipe

           -follows), heated
           Toppings:
      1    (8 oz) container sour cream

      2 c  Shredded Romaine or iceberg

           -lettuce
      1 c  Shredded sharp Cheddar

           -Cheese
      2    Plum tomatoes, diced

      2    Green onions, sliced

    1/2    Ripe avocado, diced

    1/2 c  Pitted sliced ripe olives

  This dish is a hearty chili turned into a party dish by adding a cornmeal
  layer and a garnish of cut-up vegies.
  Prep time: 30 minutes plus cooling Cooking time: 25 minutes
  Cornmeal layer: whisk cornmeal, salt and water together in large saucepan.
  Bring to boil over medium-high heat, whisking constantly. Cook until
  thickened, 1-2 minutes.  Remove from heat and stir in butter and cheese
  until melted.
  Immediately pour cornmeal mixture into shallow 3-quart casserole.  cool
  until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and
  cornmeal layers separately.  Assemble casserole, cover and bake in preheatd
  375~ oven 1 hour or until heated through.)  Preheat oven to 375~.  Spread

  top of casserole with chili. Cover and bake 25 minutes or until heated
  through. Garnish with toppings.
  Makes 8 servings.
  Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates,
  1,093 mg sodium, 124 mg cholesterol.

  **
  Double-Header Chili
  A no-fuss feast taht makes 2 meals, with or without beans.
  Prep time: 10 minutes Cooking time 2 to 2-1/2 hours
  4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped

  onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2
  Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1
  tsp ground pepper
  Preheat oven to 325~.  Combine all ingredients in heavy Dutch oven.  Cover
  tightly and cook 2 to 2-1/2 hours, until meat is very tender.  (Can be made
  ahead.  Cover and refrigerate up to 3 days.  Or freeze up to 1 month)
  Makes 11 cups.
  Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756
  mg sodium, 107 mg cholesterol.
  CHILI with BEANS:  Combine 5-1/2 cups chili with 1 can (19 oz) red kidney
  beans, drained and rinsed, in large saucepan.  cook over medium heat until
  heated through, 10 minutes.  Makes 7 cups.
  Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690
  gm sodium, 84 mg cholesterol.
  [ Ladies' Home Journal, Maya 1991 ]
  *>* this comes from the bottom of the files of Shelley Rodgers <=-