Goulash and Two-Minute Cornbread
2 pounds hamburger
1 green pepper, diced
1 onion, diced
1 tomato, diced
1 can chili beans, drained & rinsed
2 teaspoons minced garlic
6 ounces tomato paste
29 ounces tomato sauce
1 quart tomato juice
1- 10 ounce can Rotel diced tomatoes, undrained
2 Tablespoons spaghetti seasoning
2 teaspoon garlic powder
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 pound box macaroni, cooked and drained
Brown hamburger and drain off all the grease.
Add all the ingredients, except the macaroni. Let this simmer until the vegetables are tender, stirring frequently, while you cook the macaroni.
Stir in the cooked macaroni. 
Two-Minute Cornbread
2 cups self-rising cornmeal mix
1 1/2 cups buttermilk (or whole milk)
1/2 cup melted butter
2 eggs
2 Tablespoons bacon grease
Preheat oven to 425°. Place an 8” cast-iron skillet in the oven with two tablespoons of bacon grease.
While the oven and skillet are heating, mix all the ingredients thoroughly in a large bowl. When the oven reaches 425°, remove the skillet, coat the bottom and sides of the skillet with the melted grease, and stir the extra melted bacon grease into the cornbread mixture. Place in the oven for 20 to 30 minutes or until the center is done and the top is golden brown. 
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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