Name: Beef Pot Pie with Cornmeal-Cheese Crust
Ingredients: 1 lb Chuck steak; cut in pieces; 1 tb Oil; 1 Bell pepper; chopped; 1 md Onion; chopped; 1 cn (7.5-oz) tomatoes; undrained; 1/4 c Tomato paste (up to); 2 Jalapenos; chopped; 1 tb Chili powder; 1 ts Sugar; 2 c Cold water; 1/4 ts Salt; 1 Recipe cornmeal crust (see recipe); 1/2 c Shredded cheese

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	8	Servings

INGREDIENTS

1	lb	Chuck steak; cut in pieces
1	tb	Oil
1		Bell pepper; chopped
1	md	Onion; chopped
1	cn	(7.5-oz) tomatoes; undrained
1/4	c	Tomato paste (up to)
2		Jalapenos; chopped
1	tb	Chili powder
1	ts	Sugar
2	c	Cold water
1/4	ts	Salt
1		Recipe cornmeal crust (see recipe)
1/2	c	Shredded cheese

INSTRUCTIONS

Brown beef in oil. Cook pepper and onion in drippings until tender. Add
beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE:
This may be too much water, start with much less and add more if
necessary--the recipe wasn't clear!). Bring to a boil, reduce heat and
simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish.
Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20
minutes. Sprinkle with cheese and let stand 5 minutes before serving.
FROM RACHEL YANCEY
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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