Florence's French Chicken Casserole

2 cans drained artichoke hearts, sliced

3 cups cooked chicken breast, cubed

2 cups cream of chicken soup (may substitute consomme)

1 cup mayonnaise

1 tsp. lemon juice (more to taste)

1/2 tsp. curry powder (more to taste)

1 1/4 cup shredded cheddar cheese

1 1/4 cup croutons

1/2 cup butter, melted

Mix together soup, mayo, lemon juice, and curry.

Layer artichokes in a casserole dish, then chicken, sauce, cheese, croutons, and melted butter. 

Bake at 350 F 30 to 40 minutes until bubbly. Serve with rice, pasta, or by itself. 

Grumpy Cutter's Cowboy Chili Pie

This recipe is from the novel Stone Cross, by Marc Cameron. 

 2 lbs. ground beef

1 onion, diced

3 cloves garlic, minced

1 tbl. oil

2 tbl. chili powder

2 tsp. dried oregano

1 tsp. ground cumin

2 tbl. flour

1 28 oz. can diced tomatoes with juice

1 7 oz. can diced green chiles

2 to 3 cups grated cheddar cheese

salt and pepper to taste

1 8 1/2 corn meal muffin mix

1 12 oz. can whole kernel corn, drained

2 eggs

1/3 cup sour cream

Cook beef, onion, garlic in oil in a large iron frying pan until meat is done. Drain excess oil

Combine chili powder, cumin, oregano, and flour. Sprinkle over meat. Stir while cooking over medium heat for one minute. Mix in chiles and tomatoes with juice. Cover with shredded cheese and set aside. 

Mix eggs and sour cream into corn muffin mix and stir until combined. Add drained corn and stir. Space rounded spoonfuls of corn bread mixture on top of cheese. 

Bake at 375 degrees F. for 20 to 30 minutes, until corn dumplings are browned and mixture is bubbling. Remove from oven and let stand 10 minutes. Serve.