3     cups medium ground cornmeal

    3    cups self-rising flour

    1/2    cups sugar

    1/4    teaspoon salt

    16    ounces sour cream

    3    cups milk

    2    eggs

GREASE a 12-inch iron skillet with shortening.

PLACE in oven to heat while preheating oven to 400 degrees. Mix dry ingredients well in large bowl.

ADD wet ingredients, mixing well. Pour into hot iron skillet and bake 35 minutes. Remove from oven. Let set for 5 minutes.

TURN out on a plate and serve.

 Sharon Lane

Orange-Pecan

Cornmeal Cake

Serves 8 to 10.

Topping:

    2    tablespoons butter

    1/4    cup packed brown sugar

    1/4    cup pancake syrup

        Fresh orange segments

        Pecan halves

Cake:

    1    7-ounce package sweet yellow cornbread mix

    1/8    teaspoon nutmeg

    2    tablespoons sugar

    1/2    cup milk

    1    egg yolk

    1/4    cup butter, melted

    1/2    cup sour cream

FOR THE TOPPING, melt butter in microwave-safe bowl; whisk in sugar and syrup until well blended; pour into well-sprayed 9-inch round cake pan.  

ARRANGE orange slices and pecans decoratively over syrup mixture. Set aside.  

FOR CAKE, whisk cornbread mix, nutmeg and sugar; make a well and stir in milk, egg, butter and sour cream; stir just until blended.  

GENTLY pour batter over topping.  Bake at 350 degrees 25 to 45 minutes just until baked through or until a toothpick inserted in center comes out clean.

LOOSEN edges of cake; let stand 10 minutes, then invert onto serving plate.

 Judy Grigoraci

2008 Chili Verde World Champion Winner

    2    pounds pork tenderloin cut in small cubes

    1    cup onion, medium chopped

    14    ounces chicken broth (Swanson)

    10    ounces green salsa (canned or bottled)

    20    ounces canned whole green chilies - seeded and chopped

Spice Mix Ingredients:

    3    teaspoons garlic (minced or mashed)

    2 1/2    tablespoons chicken base

    1    teaspoon celery salt

    1    tablespoon flour

    2    teaspoon oregano

    1    tablespoon cumin

    3    tablespoon jalapeno pepper - diced

    1    tablespoon dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)

    1    tablespoon green chili powder

        Tabasco (green)

        Salt

BROWN pork and drain. Add onion and broth.

SIMMER 1 hour, stirring often to avoid sticking.

ADD spice mix ingredients and 10 ounces of green chili salsa.

SIMMER 1 hour.

ADD 20 ounces chopped green chilies. Salt to taste. Add dash of green Tabasco

SIMMER for another hour.

Lauren Ray