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until onions are translucent, about 3 minutes. Add tomatoes, corn, bell pepper, cumin, chili powder, salt, Worcestershire sauce and stock. Simmer, uncovered 20 to 25 minutes.
In a bowl, mix together commeal, Hour, sugar, salt and baking powder. In another bowl, combine egg whites, milk and oil; add to cornmeal mixture. Mix lightly.
Place meat mixture in a 10 x 10 x 2-inch baking dish. Spoon combread mixture over meat and spread lightly to cover surface. Bake, uncovered, 30 to 40 minutes, or until combread is golden brown.
Beef or Venison StroganofT
3/4 cup Stroganoff and 3/4 cup macaroni per serv ing.
1/2 cup all-purpose flour
1/2 tsp freshly ground black pepper
2 pounds boneless beef round steak or venison, all visible fat removed, cut into bite-size pieces
2 T acceptable vegetable oil
1 large onion, slice 1/4-inch thick
1 3/4 cups homemade Beef Stock
1/4 cur dry sherry
1 pound fresh mushrooms, thickly sliced
1 12-ounce package macaroni
1 cup Double-Thick Yogurt (see below)
2 tablespoons ketchup
I T Worcestershire sauce
1/4 teaspoon salt
In a large bowl, mix flour and pepper. Add meat and toss to coat evenly.
In a large, nonstick skillet or Dutch oven, heat oil over mediumheat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.
While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook
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