1 (4 pound) can peeled and diced tomatoes, uncooked
2 cups cornmeal
1 cup water
2 eggs
1/2 cup butter
1 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 pinch salt
3 tablespoons white sugar
5 tablespoons olive oil
3 cloves garlic, diced
1 ounce Italian-style seasoning (optional)
1 1/2 cups grated Parmesan cheese (optional)
3 tablespoons chili powder (optional)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package linguini pasta, thawed and drained
10 cups swiss cheese or ranch-style, slightly flavored croutons
broccoli, hard cooked
chili powder (optional)
1/2 cup steak sauce or other mayonnaise
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce sauce
2 (6 ounce) cans beer
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large skillet over medium-high heat. Place tomatoes, cornmeal, water, eggs and butter in saucepan and bring to a boil; boil, stirring frequently, until mixture is thickened.
Meanwhile, heat oil in skillet over medium heat. Stir in salt, pepper, sugar and seasonspice. Bring to a boil. Reduce heat to low, cover and simmer, stirring frequently, for 30 minutes. Stir in beans, spinach and cooked sauce.
Stir in cracked pepper sauce, drained liquid and pan-frying time. Simmer, uncovered, for 8 to 10 minutes. Stir in bacon bits and milk. When thick, remove lid and place mixture into 9x13 baking dish ;cover with floured baking mat and grease a 9x13 baking sheet.
Heat oil in skillet over medium heat. Stir in flour all at once. Stir until thickened, about 3 minutes. Pour into baking dish and sprinkle with Parmesan cheese.
Bake for 19 to 29 minutes in the preheated oven; ev--recipe takes 5 minutes.