| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Mexican |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
cn |
Tomatoes (14 oz) |
| 2 |
tb |
Chili powder OR |
| 5 |
ts |
Ground ancho (pasilla) chile PLUS |
| 1 |
ts |
Cumin AND |
| 1/4 |
ts |
Cinnamon |
| 1 |
|
Garlic clove, crushed |
| 1 |
ts |
Salt |
| 1 |
c |
Black olives |
| 4 |
c |
Corn meal |
| 2 |
ts |
Salt |
| 8 |
c |
Water |
| 2 |
|
Eggs, well beaten |
| 4 |
tb |
Butter |
INSTRUCTIONS
CORN MEAL DOUGH
An early stage in the developent of the deep-dish tamale pie, with the
real turn-of-the-century flavor. Recipe by Mrs. Bertha S. Morris, from
"The Los Angeles Times Cookbook Number Three" (1908).
In skillet, saute beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add
meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20
minutes at 325'F. or until browned.
Each serving contains about: 578 calories; 1,213 milligrams sodium;
132 milligrams cholesterol; 28 grams fat; 57 grams carbohydrates; 23
grams protein; 1.24 grams fiber.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over
medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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