Santa Fe Stew
Ingredients
  • 1pound shoe peg corn
  • 1tablespoon pecans (chopped or whole, whichever you prefer)
  • 1large toasted pecans
  • 1/2teaspoon Fleisehmann’s Rapid Rise Yeast
  • 1packet (8 1/2 ounces) cornbread mix
  • 3cans mushrooms, with juice
  • 1/2cup cheddar cheese, finely shredded (about 3/4 cup)
  • 1can French-style green beans, drained
  • 1can of crackers, crushed
  • 1can sharp cheese, grated
Instructions
  1. Brown pork in oil then drain
  2. Add onion and garlic powder to drippings
  3. Brown 2 to 3 minutes
  4. Add all remaining ingredients, breaking up tomatoes
  5. Bring to a boil
  6. Reduce heat and simmer 25 minutes
  7. Simmer longer for a thicker stew