Tamale Pie Menu for 4
THE MENU
Tamale Pie
Fire and Ice Tomatoes
Ambrosia Parfaits
THE RECIPES
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Tamale Pie
Serves 6.
For Filling:
½ cup chopped onion
1 pound lean ground beef round or chuck
2 tablespoons olive oil
1 can (15 ounces) diced tomatoes, undrained
1 can (12 ounces) kernel corn or Mexican style corn
Salt and pepper to taste
2 teaspoons chili powder
For Cornmeal Crust:
3 cups boiling water
1 cup yellow cornmeal
1 teaspoon salt
1 egg, lightly beaten
½ cup chopped ripe olives
½ cup grated Cheddar cheese
Preheat oven to 400° degrees F.
Sauté chopped onion and ground beef in olive oil until beef is browned; add tomatoes, corn, salt, pepper, and the chili powder.
Set aside.
In a saucepan, boil water; slowly stir in cornmeal and 1 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and stir in the beaten egg; add chopped ripe olives. Spread half of the cornmeal mixture into the bottom of a 2-quart casserole; top with beef filling. Drop spoonfuls of the remaining cornmeal mixture on top of filling. Sprinkle with the grated cheese.
Bake at 400° for 20 to 25 minutes, or until nicely browned.
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Fire and Ice Tomatoes
Makes 2 quarts.
6 large tomatoes
1 large green bell pepper cut in strips
1 red onion, sliced in rings
¾ cup vinegar
1 ½ teaspoons celery salt
½ teaspoon black pepper
1 tablespoon plus 1 teaspoon sugar
1 ½ teaspoons mustard seed
1/8 teaspoon red pepper, (cayenne)
¼ cup cold water
Skin and quarter tomatoes. Place with green pepper and onion in a large heatproof bowl with tight-fitting lid. Place remaining ingredients in a saucepan and bring to boil. Immediately pour over vegetables. Chill, stirring occasionally. Serve cold.
Keeps up to 2 weeks in the fridge.
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Ambrosia Parfaits
Serves 4.
½ cup orange sections
½ cup pineapple chunks
½ cup sliced bananas
½ cup flaked coconut -- toasted if desired
2 tablespoons chopped pecans
1 package instant vanilla pudding, prepared -- (4-serving size)
Whipped topping – optional
In a medium bowl, mix orange sections, pineapple, and sliced banana. In a separate bowl, combine pecans with coconut. In a parfait glass, alternate layers of fruit, coconut pecan mixture, and pudding. Garnish with a little coconut and an orange section or whipped topping.
THE MENU
Tamale Pie
Fire and Ice Tomatoes
Ambrosia Parfaits
THE RECIPES
-------------------------------------------------
Tamale Pie
Serves 6.
For Filling:
½ cup chopped onion
1 pound lean ground beef round or chuck
2 tablespoons olive oil
1 can (15 ounces) diced tomatoes, undrained
1 can (12 ounces) kernel corn or Mexican style corn
Salt and pepper to taste
2 teaspoons chili powder
For Cornmeal Crust:
3 cups boiling water
1 cup yellow cornmeal
1 teaspoon salt
1 egg, lightly beaten
½ cup chopped ripe olives
½ cup grated Cheddar cheese
Preheat oven to 400° degrees F.
Sauté chopped onion and ground beef in olive oil until beef is browned; add tomatoes, corn, salt, pepper, and the chili powder.
Set aside.
In a saucepan, boil water; slowly stir in cornmeal and 1 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and stir in the beaten egg; add chopped ripe olives. Spread half of the cornmeal mixture into the bottom of a 2-quart casserole; top with beef filling. Drop spoonfuls of the remaining cornmeal mixture on top of filling. Sprinkle with the grated cheese.
Bake at 400° for 20 to 25 minutes, or until nicely browned.
--------------------------------------------------
Fire and Ice Tomatoes
Makes 2 quarts.
6 large tomatoes
1 large green bell pepper cut in strips
1 red onion, sliced in rings
¾ cup vinegar
1 ½ teaspoons celery salt
½ teaspoon black pepper
1 tablespoon plus 1 teaspoon sugar
1 ½ teaspoons mustard seed
1/8 teaspoon red pepper, (cayenne)
¼ cup cold water
Skin and quarter tomatoes. Place with green pepper and onion in a large heatproof bowl with tight-fitting lid. Place remaining ingredients in a saucepan and bring to boil. Immediately pour over vegetables. Chill, stirring occasionally. Serve cold.
Keeps up to 2 weeks in the fridge.
----------------------------------
Ambrosia Parfaits
Serves 4.
½ cup orange sections
½ cup pineapple chunks
½ cup sliced bananas
½ cup flaked coconut -- toasted if desired
2 tablespoons chopped pecans
1 package instant vanilla pudding, prepared -- (4-serving size)
Whipped topping – optional
In a medium bowl, mix orange sections, pineapple, and sliced banana. In a separate bowl, combine pecans with coconut. In a parfait glass, alternate layers of fruit, coconut pecan mixture, and pudding. Garnish with a little coconut and an orange section or whipped topping.
