good for breakfast or dinner
I either use mexican or monterey/cheddar

One of those recipes you can “make your own”.
You can adjust sugar, jalapeno juice and diced jalapeno to your personal preference. The original recipe did not call for sugar at all…I like mine sweeter. Son-in-law likes it spicier so they add more jalapeno. Just mix together in a glass casserole dish and pop into the microwave at the last minute prior to serving. It is also easy to adjust the amounts for a smaller family.

Serve with English muffins, biscuits, toast or sweet roll. Dish can be made up early and put in refrigerator and then heated the next morning. Serve with picante sauce on the side. I make this up on Christmas Eve to heat and serve on Christmas morning.

Sprinkle with additional cheese if desired. Serve with picante sauce on the side.

Great for a Sunday night supper.

My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.

Haven’t tried.
This sounds difficult…I like my Easy Chicken Pot Pie recipe in this book.

So good you will not ever make from “scratch” again. You can customize this by using any brand of spaghetti sauce or any flavor.

“Antique Recipe”
Mother used to make this often…it was the only “Mexican” food we ate back then, other than her homemade chili or tamales from the guy on the corner next to Sears & Roebuck!!
Mother called the “crust” part of this recipe “corn meal mush”…now-a-days it is called “polenta”! Sounds much fancier that way!!!