| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Danish |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onions; finely chopped |
| 2 |
c |
Celery; finely chopped |
| 1 |
|
Green pepper; finely chopped |
| 1/4 |
c |
Parsley; chopped |
| 1/2 |
c |
Sharp cheese; grated |
| 2 |
lb |
Lean ground beef |
| 2 |
cn |
Tomatoes |
| 2 |
c |
(scant) tomato juice |
| 1 |
cn |
Creamed yellow corn |
| 2 |
c |
Yellow cornmeal |
| 3 |
ts |
Salt or to taste |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ds |
Cayenne pepper |
| 1 |
ds |
Tabasco |
| 1 |
cn |
Ripe olives; pitted, chopped |
| 1 |
|
Clove (large) garlic; finely chopped |
INSTRUCTIONS
Cook meat in bacon drippings with onions, garlic, celery, green pepper,
parsley, canned tomatoes, and seasonings for about 30 minutes, no longer.
Gradually add cream corn, then stir in grated cheese. After it is melted,
add cornmeal very gradually, stirring so it will not be gummy. Stir in
tomato juice (add slowly as mixture should be moist, not runny; you may not
need full amount). Add ripe olives to the mixture. Pour into a buttered
casserole, and bake, uncovered, for 35 minutes in a 350 degree oven. Serve
piping hot.
This is truly a one dish dinner, and is especially good with green tossed
salad and garlic bread. This recipe can be made several days prior to
serving; just store in refrigerator, unbaked, and let stand at room
temperature before baking. Wonderful for a crowd and can be easily
multiplied.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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