Name: Pork Tamale Potpie with Corn Bread Crust
Ingredients: 1 c Chopped onion; 1 c Chopped green bell pepper; 2 tb Vegetable oil; 1 1/2 lb Lean ground pork; A 12-ounce can tomato sauce; 2 tb Tomato paste; A 10-ounce package of frozen corn; thawed; 1 tb Ground cumin; 1/2 ts Ground allspice; 2 ts Chili powder; 1 tb Worcestershire sauce; 1 ts Tabasco plus additional to taste; 1 tb Yellow cornmeal; 1 c All-purpose flour; 1 c Yellow cornmeal; 3 tb Sugar; 2 ts Double-acting baking powder; 3 tb Unsalted butter; melted and cooled; 3/4 c Milk; 1 lg Egg; beaten lightly; 1/2 c Grated Monterey Jack; A 4-ounce can green chili peppers; drained and chopped

It is a calling to do what only single men and women in Christ can do in this world, namely, to display by the Christ-exalting devotion of your singleness the truths about Christ and His kingdom that shine more clearly through singleness than through marriage. As long as you are single, this is your calling: to so live for Christ as to make it clearer to the world and to the church 1. that the family of God grows not by propagation through sexual intercourse, but by regeneration through faith in Christ; 2. that relationships in Christ are more permanent; and more precious, than relationships in families; 3. that marriage is temporary and finally gives way to the relationship to which it was pointing all along: Christ and the church – the way a picture is no longer needed when you see face-to-face; 4. and that faithfulness to Christ defines the value of life; all other relationships get their final significance form this. No family relationship is ultimate; relationship to Christ is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs		February 19, Gourmet/bon	1	servings

INGREDIENTS

1	c	Chopped onion
1	c	Chopped green bell pepper
2	tb	Vegetable oil
1 1/2	lb	Lean ground pork
		A 12-ounce can tomato sauce
2	tb	Tomato paste
		A 10-ounce package of frozen corn; thawed
1	tb	Ground cumin
1/2	ts	Ground allspice
2	ts	Chili powder
1	tb	Worcestershire sauce
1	ts	Tabasco plus additional to taste
1	tb	Yellow cornmeal
1	c	All-purpose flour
1	c	Yellow cornmeal
3	tb	Sugar
2	ts	Double-acting baking powder
3	tb	Unsalted butter; melted and cooled
3/4	c	Milk
1	lg	Egg; beaten lightly
1/2	c	Grated Monterey Jack
		A 4-ounce can green chili peppers; drained and chopped

INSTRUCTIONS

FOR THE PORK MIXTURE
FOR THE TOPPING
Make the pork mixture:
In a large skillet cook the onion and the bell pepper in the oil over
moderately low heat, stirring, until the onion is softened, add the pork,
and cook the mixture over moderate heat, stirring and breaking up any
lumps, until the pork is no longer pink. Stir in the tomato paste, the
corn, the cumin, the allspice, the chili powder, the Worcestershire sauce,
1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to
taste, simmer the mixture, stirring occasionally, for 30 minutes, and add
the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart
casserole. The mixture may be made 1 day in advance and kept, covered and
chilled.
Make the topping:
Into a bowl sift together the flour, the cornmeal, the sugar, and the
baking powder, add the butter, the milk, and the egg, and stir the batter
until it is just combined. Stir in the Monterey Jack and the chili peppers
and drop the batter by the large spoonfuls around the edge of the
casserole.
Bake the potpie in the middle of a preheated 400&deg;F. oven for 10
minutes, reduce the heat to 350&deg;F., and bake the potpie for 30 minutes
more.
Serves 6.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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