Tamale Lentil Casserole

This is a yummy Mexican-style dish I found in the Betty Crocker Cookbook.  It's a good one for when you want to go vegetarian, and I love using dry lentils because you don't have to soak them beforehand.  I served a green salad with this to round out the meal.

1 TB vegetable oil

1 large onion, chopped (1 cup)

1 medium green pepper, chopped (1 cup)

2 cloves garlic, finely chopped

3 cups water

1 1/4 cups dried lentils (10 oz.), rinsed

1 can (14 oz.) tomato sauce

1 package taco seasoning mix

Cornbread Topping (below)

1.  Heat oil in 3-quart saucepan over medium-high heat.  Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

2.  Stir in water, lentils, tomato sauce, and seasoning mix; reduce heat to low.  Partially cover and simmer 35 to 40 minutes or until lentils are tender.

3.  Heat oven to 400 degrees.  Grease 2-quart casserole dish.

4.  Prepare Cornbread Topping.  Spoon lentil mixture into casserole dish.  Spread topping evenly over lentil mixture.  Bake uncovered 15 to 20 min. until topping is golden brown.  

Cornbread Topping

1 package (8 1/2 oz.) cornbread muffin mix (like Jiffy)

1 can (8 1/2 oz.) cream-style corn

1/2 cup shredded Cheddar cheese

1/2 cup. milk

1 large egg

Mix all ingredients until moistened.

Melting Pot Spinach Artichoke Fondue

Loved it at Melting Pot, loved it at home!
4oz Chicken Boullion
1 clove gralic minced
2 heaping Tbsp. chopped steamed spinach (I used frozen)
1 heaping Tbsp. chopped canned artichoke hearts
6 oz white cheddar cheese
6 oz Butterkase cheese
1 Tbsp flour
Tobasco to taste
1 oz parmesan

Pour boullion into fondue pot or double boiler. Add garlic, spinach, and artichoke. Mix cheese in bowl and sprinkle with flour to coat. Add slowly to pot. Add tabasco to taste and sprinkle with parmesan. Serve with veggies, apples, bread etc. Enjoy!