Harold's favorite tamale pie

1 Servings

Ingredients

Quantity Ingredient
1 can (8 oz.) of tomato sauce
3 C.water
1½ teaspoon Salt
1 teaspoon Cumin seed
1 tablespoon Butter or margarine
1 cup Yellow corn meal
2 tablespoons Bacon drippings
1 large Onion; finely chopped
1 pounds Ground chuck
1 quart (4 c.) canned tomatoes; pear shaped
1 tablespoon (or more) chili powder
¼ teaspoon Cumin seed
Garlic powder to taste
Worcestershire sauce to taste

Directions

MUSH

SAUCE

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@...> on Feb 09, 1998

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