Corn Bread

1-¼ cup flour
¾ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
1 egg, beaten

Preheat oven to 400 degrees.

Combine dry ingredients in a bowl. Add wet ingredients. Stir to combine. Pour into an 8 x 8 baking pan. Bake for 20 - 25 minutes. Cool in pan for a few minutes, then turn out onto rack.

Chili

Ingredients:

1 pound lean ground beef (or turkey)
1 (29 ounce) can crushed tomatoes
1/4 - 1/2 cup barbecue sauce
1/4 cup ketchup
1 can kidney beans, drained and rinsed
1 can mixed beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. Combine all ingredients in slow cooker. Cook on low for 8 - 10 hours. Or combine all ingredients in a large pot on the stove. Bring to a boil, then reduce heat to low. Simmer for 1-1/2 hours.
   

Serve with sour cream, grated cheddar cheese, crushed tortilla chips (yum) and corn bread on the side.

Pesto Lamb Lasagna

Modified from the Pesto Lasagna recipe in the Best of Bridge's - The Best of the West.

Tomato Sauce
1 onion, chopped
1/3 cup olive oil
28 oz. can (796 ml) crushed tomatoes
500g (1 lb) ground lamb (found in a tube in the freezer section)

Pesto - Classico Basil Pesto (small jar)

Bechamel Sauce
3 Tbsp. butter
1/4 cup flour
1/4 tsp. nutmeg
salt and pepper to taste
2 cups milk

fresh lasagna sheets (uses 3)
1 lb. mozzarella cheese, sliced
1/2 cup freshly grated parmesan cheese

Instructions:
Brown lamb (drain). Add tomatos and onions. Simmer until thickened. Set aside.

To make the bechamel sauce: Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened.

To make lasagna: Ladle 1/3 of bechamel sauce into bottom of 9"x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and top with sliced mozzarella and grated parmesan.

Bake at 350 F. for 40 minutes. Serves 12.