| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Main dish, Londontowne |
4 |
Servings |
INGREDIENTS
| 2 |
|
Onions, chopped |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Canned tomatos, chopd/draind |
| 1 |
cn |
Corn niblets |
| 1 |
tb |
Chili powder (more to taste) |
| 1/2 |
ts |
Pepper |
| 1 |
|
Clove garlic, minced |
| 1 |
lb |
Lean ground meat |
| 1 |
cn |
Tamales cut in 1" chunks |
| 1 |
cn |
Olives, sm, chopped/sliced |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Sharp cheddar cheese, grated |
INSTRUCTIONS
Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.
Mrs. Donald K. Dement
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”