Unicorn (Unicorn@Indenial.com)
Sat, 09 Oct 1999 08:04:37 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another true food funny from "Msmit0303"
Reading the true food funny today reminded me of a very funny incident
that happened when I was almost 7 years old (keep in mind that was
almost 30 years ago :)). My mother was preparing dinner and realized
she needed iceberg lettuce. Our grocery store was less than a block
and a half away. I begged and pleaded with her to let me go by myself
to get the lettuce. After much pleading, she said yes. I asked her
how to pick the best head of lettuce, and she told me to squeeze them
and to bring home the hardest one.
I'll never forget the pride I felt after having completed my mission.
I handed the grocery bag to my mother, and pulled out it's contents -
a head of green cabbage.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
According to "The Dictionary of American Food and Drink," tamale pie
made it's first appearance around 1911, when American cooks were
encouraged to use less meat in order to help the war effort, and
naturally the first recipes were meatless. Since then meat has been
added, and it is now a true All-American classic. Unlike many modern
versions, this vintage recipe places the cornmeal dough on the bottom
of the pie as well as on the top.
Tamale Pie
For the crust:
4 cups (1 L) water
1 tsp (5 ml) salt
1+1/2 cups (375 ml) cornmeal
2 Tbs (30 ml) butter
Bring the water and salt to a boil in a large saucepan. Add the
cornmeal gradually, whisking constantly. Continue whisking until the
mixture is thick and smooth. Spoon 3/4 of the mixture into a greased
3 quart (3 L) casserole and press it into the bottom and up the sides
of the casserole. Cover the remaining cornmeal mush and set aside.
For the filling:
2 Tbs (30 ml) butter
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1+1/2 lbs (750 g) lean ground beef
4 tsp (20 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
1 cup (250 ml) canned or fresh tomatoes, chopped
Salt and freshly ground pepper to taste
Melt the butter in a large heavy skillet over moderate heat. Cook the
onion, bell pepper, and garlic, and cook until the onions are soft but
not brown. Add the beef, chili powder, oregano, and cumin, and stir,
breaking up the big chunks of meat, until the beef is browned. Add
the remaining ingredients and cook uncovered for 5 minutes. Spoon the
meat mixture into the cornmeal crust and top with the remaining
cornmeal mush. Bake in a preheated 350F (180C) oven for 30 to 40
minutes, until the top crust is browned. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sat Oct 09 1999 - 09:00:02 EDT