Creole Sauce & Rice (w/Cornbread Casserole*)
Ingredients:
-1 lb. ground beef
-1 onion
-1 small bell pepper (or 1/2 large bell pepper; I can never seem to find small bell peppers.)
-1 can tomato paste-2 1/2 cans water (using the now-empty tomato paste can)
-1 T sugar
-salt, pepper, garlic (powder or dry minced - I use dry minced.)
Directions:
-Cook meat until it's brown & very crumbly (remember from previous posts that I am NOT a fan of big gobs of meat or veggies!).
-Mince the onion & bell pepper (again, big gobs are yucky! My Cuisinart chopper is very handy for this).
-Add the onion & bell pepper to the meat & cook until the onions are clear.
-Add all other ingredients & combine well. (It takes a little bit of stirring for the tomato paste to blend.)
-Reduce heat, cover, & simmer for 1 1/2 to 2 hours until thick. (The longer it cooks, the better it tastes. It should NOT look like spaghetti sauce, it should have a more "spreadable" consistency.)
-Serve over cooked rice, topped with parmesan cheese (of course, being a HUGE cheese fan, I use lots of parmesan!), with a side of English peas & cornbread casserole. A pear salad or fruit salad are nice desserts with this meal.
Ingredients for Cornbread Casserole:
-1 box of Jiffy cornbread mix
-1 can cream corn
-1 egg
-1/3 c. milk
Directions for Cornbread Casserole:
-Preheat oven to 400 degrees.
-Line a 9"x5" loaf pan with foil & grease with cooking spray.
-Combine all ingredients in a medium bowl. (It will be lumpy, but all ingredients should be incorporated well.)
-Pour the batter into the loaf pan & bake 15-25 minutes. It's done when the top of the loaf has turned a golden brown in spots.
*Note: Whereas the Creole Sauce & Rice recipe originated (for me) with Granny, I got the Cornbread Casserole recipe from Mrs. Judy from GCBC! Thanks to you both!
P.S. Follow this link to Heavenly Homemaker for a parade of wonderful recipes!
