| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
8 oz. of tomato sauce |
| 3 |
|
C.water |
| 1 1/2 |
t |
Salt |
| 1 |
t |
Cumin seed |
| 1 |
T |
Butter or margarine |
| 1 |
c |
Yellow corn meal |
| 2 |
T |
Bacon drippings |
| 1 |
|
Onion, finely chopped |
| 1 |
lb |
Ground chuck |
| 1 |
qt |
4 c. canned tomatoes pear |
|
|
shaped |
| 1 |
T |
or more chili powder |
| 1/4 |
t |
Cumin seed |
|
|
Garlic powder to taste |
|
|
Worcestershire sauce to |
|
|
taste |
INSTRUCTIONS
Joanne Dean Cumin seed is a distinctive spice of Mexico, brought there
by the Spanish, who in turn had received it from the Moors. Be sure to
get the white cumin of Mexican or European groceries, not the black
cumin of Indian groceries. Mush: Combine the tomato sauce, water,
salt, cumin seed, and butter in the top part of a double boiler; bring
to a boil over direct heat. Gradually stir in the corn meal, then
place the pot over boiling water. Cover and cook for 45 minutes.
Sauce: Heat the bacon drippings in a large skillet, add the onion and
ground beef, and saute until the meat is nicely browned, stirring
frequently with a fork. Add the tomatoes and seasonings, cover, and
simmer gently for 30 to 40 minutes. Make a nest of mush on each
plate and pour the sauce over it. Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 09, 1998
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