Cheese, Onion and Potato Casserole.

My Mum used to make this for us as children.

You will need
Casserole Dish.
Cheese (Any cheddar is best)
Potatos (Old or New)
Onions
Milk and Water
Paprika or any Seasoning Powder (Optional)

Method:
Put grated cheese in the bottom of casserole dish, follow with sliced onion, then a layer of thinly sliced raw potatos. Repeat this, Grated cheese, Onion, Potato. Finish with a layer of grated cheese. Add Milk and water in equal quantaties, almost to cover the other ingredients. Sprinkle paprika on the top. Put in the oven about 180 C. Takes one to two hours to cook depending on size of casserole. It is finished when potato is soft, Top is brown and most of the liquid has soaked into the dish. Some people prefer to have extra liquid while others prefer less. I have not given quantities as it all depends on the casserole dish and your own preferences.

Sheila's 10 minute chili (from Sheila Cave)

In large pot combine the following, placing stove on high heat:
One (largest) container of V8 tomato juice
1 large container of chi-chi's mild salsa or equiv salsa of choice
2 cans of Hunts or Heinz fire grilled n roasted tomatos
2 cans (drained) butter beans
2 cans (drained) chili beans
1 can (drained) kidney beans
1 can (drained) black beans
1 can (drained) pinto beans
1 can (drained) red beans
1 small onion of choice (yellow or white) chopped up or minced
1 tsp. of garlic salt
1 pkg. of chili seasoning (your choice on brand)


(At this point if you want to keep it vegetarian, serve as is above otherwise in a separate fry pan, fry up 2 pds. of ground hamburger, turkey, venison, or pork)
Drain meat after cooking and add to the base above.


Serve with crackers and sprinkled with cheddar cheese if you choose. This is a very healthy chili packed with antioxidants and is very flavorful with all of the beans.