prairie cornbread

1 lb. sausage
1 chopped onion
2 pkg. jiffy corn muffin mix
1 can (14.75 oz.) creamed corn
1/4 c. milk
3 eggs, slightly beaten
7 oz. can diced green chilies, drained
1 1/2 c. grated cheddar cheese

saute onion and meat, drain (rinse).
mix cornbread, corn and eggs.  add milk.  pour 1/2 into greased 9x13 pan.  spread meat and onions on top of cornbread.  top with chilies and cheese.  pour remaining cornbread over all.  bake at 350 degrees for 25-30 minutes or until golden brown.

*original recipe from mom

stuffed acorn squash

1 lb. sausage browned and drained

1/2 c. diced celery

1/3 c. diced green pepper

1/3 c. diced onion

1/2 c. sour cream

1/3 parmesan cheese 

fill 2 acorn squash bake.

sprinkle with brown sugar and cinnamon. 

bake 45  minutes at 350 degrees.

sprinkle with parmesan.

bake 2 minutes at 350 degrees.

*original recipe from rachel petersen.