Combine:
1 cup yellow corn meal (self rising)
1 cup milk
2 eggs
1/2 cup bacon drippings
1 can cream style corn

Set aside

Saute:
1 1/2 pounds of ground beef (I use deer)

Grease an iron skillet, sprinkle 1 tablespoon of corn meal in bottom, Pour in half of cornmeal mixture, sprinkle eveningly with meat, top with one large onion diced, 8 oz. cheddar cheese shredded, 4 jalapeno peppers chopped, then pour remaining batter on top.

Bake for 50 minutes at 350 F.

This is good with chili or by itself…..easy to make!

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Bake 2 butternut squash until soft inside, pleace peeled squash in a bowl, set aside

In a pan:
Melt 1/4 cup of butter
Add 1/4 cup of flour and wisk

When dissolved add in 3 1/2 cups of milk and freshly ground nutmeg

When this becomes thick, place 1/2 of mixture in a blender. When it cools, add 3/4 cup of fresh basil leaves, salt and pepper and blend until smoothe.

Add this back into the pan and wisk together until smoothe and blended.

Place squash in a food processor, add 3 ammeretti cookies, salt and pepper and puree’.

Butter your casserole dish, place layer of cream mixture in bottom, add layer of noodles, layer of squash, layer of cream, layer of mozzorella cheese (shredded), layer of noodles, squash, cream and so on….end with the layer of mozzorella cheese. Put aluminum foil on top and bake at 400 degrees until all noodles are tender and it is hot and bubble all the way through.

Add a layer of shredded mozzorella cheese on top when you take it out of the oven. Let it sit until it thickens a little.

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