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TAMALE PIE (TAKEN FROM p. 270, “LAUREL’S KITCHEN”-
MODIFIED)
Ingredients
I.
2
2
3
2
c.
c.
tbsp.
tbsp.
Cooked pinto beans
Cooked kidney beans
Tomato paste
Chile powder
II.
1
tbsp.
Virgin olive oil
Onion (chopped)
Cloves garlic
Green pepper (diced)
Cilantro or parsley
Olives (sliced)
Fresh corn
1
3
1
1
1
1
1
/2 c.
/2
/4 c.
/4 c.
/2 c.
lg.
Stalk celery
III.
1
2
1
1
1/2 c.
Corn meal
1/2 c.
/2 tsp.
tsp.
spring water
Chile powder
Light salt
1.
Combine dry beans and cook in spring water until tender. This will
make approximately 4 cups of cooked beans.
2
.
.
Sauté group II and add to group I. Simmer slowly for 30 minutes.
3
Stir group III and cook in a heavy skillet. Bring to a boil, stirring con-
stantly and remove from the heat.
4.
Pour bean mixture into a deep baking dish (8x9); spread batter by
spoonful on top of beans. Bake in a pre-heated oven at 350 degrees
F. for 40 minutes.
THIS CAN ALSO BE MADE WITH LEAN GROUND BEEF OR
LEAN GROUND PORK
7
9
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