• Cook meat, onion, and green pepper in a large skillet til meat is lightly browned and veggies are tender.
• Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder, and pepper.
• Simmer 20 – 25 minutes, or until thick. If in a hurry toss a tablespoon of cornmeal into the mixture.
• Stir some of the cheese into the mixture and turn into a greased 9x9x2 baking dish.

For the Cornmeal topping

• In a medium sauce pan, stir cornmeal and ½ tsp. salt into cold water. Cook and stir til thick.
• Add butter, mix well and spoon over hot meat mixture.
• Top with remaining cheese.
• Bake casserole in a moderate oven (375º) for about 40 minutes. Makes 6 servings.

• Preheat oven to 400 degrees.
• Rinse and sort cranberries, removing any that might be damaged or spent. Drain well and blot dry.
• Generously butter an 8 inch cake pan or an 8 inch square baking dish.
• Arrange the cranberries in the bottom of the baking dish.
• Using a microplane or zest grater, remove 1 teaspoon of the zest from the orange. Juice the orange.
• In a small bowl, combine half of the sugar (1/2 cup) and the orange zest. Mix well, using your fingers if necessary, until the zest is evenly distributed in the sugar.
• Sprinkle the sugar/orange zest mixture evenly over the cranberries.
• Drizzle several tablespoons of fresh orange juice over the cranberries and sugar in the pan.
• In a small bowl, combine the flour, remaining sugar (1/2 cup), baking powder, salt, and nuts. Stir together until well blended.
• In another bowl, whisk the egg until well blended. Add 1/4 cup milk, 1/4 cup orange juice, and melted butter. Stir to combine.
• Add the wet ingredients to the dry, stirring only until the dry ingredients are moistened.
• Drop batter, by spoonfuls, on to the cranberries. Spread to even out, making sure to spread the batter to the edge of the pan.
• Bake at 400 degrees for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Invert the cake onto a serving plate immediately upon removing from oven.

• Preheat oven to 375º.
• In a medium sauce pan, sauté garlic in butter over medium-high heat for about 1 minute.
• Stir in flour and continue to stir while cooking for 2 minutes.
• Combine the chicken broth, cumin, salt and pepper. Add to the butter/flour mixture, stirring constantly.
• Bring to a simmer while continuing to stir.
• Remove from heat and stir in the sour cream, salsa verde and cilantro.
• Grease a 9x13 inch baking dish.
• Add about ½ cup sauce to the bottom of the pan. Spread until bottom of the dish is evenly coated.
• On a flat surface, lay out a tortilla. Add chicken, shredded cheese, and avocado, filling to the end of the tortilla.
• Roll the enchilada and place, seam side down, in the baking dish. Repeat until all tortillas and filling are used up.
• Pour the remaining sauce over the enchiladas. Cover with remaining cheese (1 to 1-1/2 cups) and bake, uncovered, for 20 minutes, or until cheese is bubbling.

• Pop the popcorn using your favorite method. Place popped corn into a large bowl and set aside.
• Combine the sugars, corn syrup, water and salt in a heavy pan.
• Bring to a boil, stirring occasionally. Continue cooking and stirring until the mixture reaches soft ball stage (230 degrees F).
• Remove from heat and stir in the butter
• Pour the caramel mixture over the popped corn and stir until all the caramel is distributed.
• Serve and enjoy!