It’s that time of the year where warm, hearty meals truly hit the spot. Today we’re sharing with you two simple recipes from Lehman’s Diamond Jubilee Cookbook (no longer in print). We hope you’ll feel warm and content with this yummy, filling chili and corn bread.
PrintSlow Cooker Chili Soup
- Total Time: 8 hours 15 minutes
Ingredients
Units
Scale
- 2 lbs. meat
- One 32 oz. can tomato juice
- Two small cans tomato soup
- One can baked beans
- 1/2 jar salsa
- Four large squirts of ketchup
- 2 T. brown sugar
- 1 tsp. salt
- 1/4 tsp. Mrs. Dash (garlic herb)
- Pepper, chili powder, onion and Accent salt, to taste
Instructions
- Brown meat in a large skillet; drain.
- Mix all ingredients together; stir.
- Put in a slow cooker on low all day (approx. 8 hours – may vary depending on your slow cooker).
- Prep Time: 15 min
- Cook Time: 8 hours
Keywords: lehmans cookbook, chili, slow cooker, slow cooker chili, lehmans diamond jubilee cookbook
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PrintCorn Bread
- Total Time: 55 minutes
Ingredients
Scale
- 1/2 C. oil or butter
- 1/2 C. white sugar
- 2 eggs
- 1 C. cornmeal
- 2 C. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 C. buttermilk, with 1 tsp. baking soda dissolved in it
Instructions
- Cream butter and sugar. Add eggs.
- Then combine cornmeal, flour, salt and baking powder.
- Add flour mixture alternately with milk-soda mixture.
- Bake at 350°F for 35 to 40 minutes.
- Prep Time: 15 min
- Cook Time: 40 min
Keywords: corn bread, cast iron, lehmans cookbook, lehmans diamond jubilee cookbook
