Dinner tonight is going to be the following:

These were taken from Tom Saaristo’s food page.

Mary Steenburgen’s Cornbread Pudding


1/2 cup butter, melted

1/4 cup butter, cut into pieces

2 whole eggs

1 box of Jiffy cornbread mix

1 [15 oz.] can of whole kernel corn

1 [15 oz.] can of creamed corn

1 [8 ounce] container sour cream


Stir everything together and pour into casserole dish. Bake at 325° for glass or 350° for metal. Bake 1 hour.

I could not bring myself to use all that butter. I left out the 1/4 cup of butter. I used 3 cups of Marie Calender’s cornbread mix instead of jiffy mix, added a cup a grated cheddar cheese and used frozen instead of canned corn.

I know…it makes no sense to drop the butter and add the cheese.

Recipe: Tom’s Texas Chili


1 teaspoon solid shortening

3 lbs. London broil cut into 1/4 inch cubes

2 cloves garlic minced

6 Tablespoons ancho chili powder

5 Tablespoons flour

1 Tablespoon dried oregano

1 teaspoon freshly ground cumin seeds

2-3 cans [14.5 oz each] beef broth

coarse salt

freshly ground black pepper

Sour cream and lime wedges, for garnishing


Heat shortening in a 5 quart dutch oven. Add beef and brown. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add beef broth, up to 2 1/2 cans or more, depending on desired consistency. Stir well. Partially cover and allow to simmer 45 minutes, stirring occasionally. Season to taste with salt [cautiously as the beef broth will have salt in it] and pepper. Cover loosely and simmer 45 minutes. Remove from heat and cool. Cover and refrigerate overnight.

To serve: Heat chili. Ladle into bowls. Garnish with wedges of lime and sour cream.

I will not be leaving this in the refrigerator overnight.