main page | family resources | food safety | recipes Recipes Corn Bread Tamale Pie | Orange-Lemon Tea Corn Bread Tamale Pie Preparation Time: 10 minutes if chili is ready Baking Time: 25-30 minutes Ingredients 3 cups refrigerated leftover chili 1 (15 1/2-oz) can whole kernel corn (drained) or 2 cups frozen corn Corn muffin mix (7 or 14 oz) Ingredients for muffin mix according to package directions Nonstick cooking spray Equipment Baking pan or casserole Mixing spoon Mixing bowl Measuring spoons and cups Can opener Spatula Prepare corn muffin mix according to package directions. Mix chili with corn. Put mixture in lightly oiled baking pan or casserole. Spread spoonfuls of corn muffin mix on top of chili. Bake at 425° F for 25-30 minutes (or according to package directions for corn muffins) until corn muffin mix is brown and chili bubbles. Cut into squares or wedges for serving. Refrigerate leftovers. Reheat and eat within 2 to 3 days. Leftovers can be frozen. Serves: 6 if using 7-oz package of corn muffin mix Serving size: 1 1/2 to 2 cups Calories: 360 to 500 Fat: 12-15 g Sodium: 1200 mg Fiber: 6-10 g Bright Idea - to reduce the sodium content of this recipe by 300 milligrams per serving, use frozen corn instead of canned corn. Menu Idea - Corn Bread Tamale Pie, Low-fat grated cheese, shredded fresh lettuce, chopped fresh tomatoes, banana or orange slices, salsa, milk. A child can help by mixing the cold lefover chili with the corn. Orange-Lemon Tea Preparation Time: 15 minutes Ingredients 1 cup instant unsweetened tea 2 cups (14 oz.) jar orange-flavored instant drink 1 small (0.25 oz.) package unsweetened instant lemonade mix 1 cup sugar 2 teaspoons cinnamon 1 teaspoon cloves 1/2 teaspoon nutmeg Equipment Mixing bowls and spoon Measuring cups and spoons Jar opener Airtight jar or bag, 1 quart Be sure all equipment and ingredients are dry. Mix ingredients together well. Put in airtight jar such as a glass jar with a screw lid or plastic bag to keep good flavor in tea. Keep in cool, dark place such as refrigerator or cool cupboard. For hot or cold tea: Use 1 rounded tablespoon for each 8 oz. of water. Put in a cup or mug. Add boiling water for hot tea. For a cold drink, add cold water. Enjoy with a friend. Yield: 32 cups Serving size: 1 rounded tablespoon in 8 oz. water Calories: 80 Excellent source of Vitamin C Good source of Vitamin A main page | family resources | food safety | recipes

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