Monday, September 22, 2008

...a day late

Well, I had intended to post yesterday, but, got SO stinkin' busy, that I never had time. Hubby works Sunday through Thursday, and #1 son was home, so, I tried to be 'Susie Homemaker' all afternoon. WHY do I do that??? I wear myself out!
I left the house about 1:30 to get a few things from the store for supper. When I got back I tore into #1 son's laundry for him *I think he knows mom will do it, but, that's OK* and got started in the kitchen! I made:
Chocolate Chunk Cookies *double batch with a bit of Peanut Butter added*
Apple Pie

Tamale Pie and jalapeno poppers


I know the apple pie wasn't really an appropriate dessert to follow Mexican food, but, I had to use up the apples.
Dang, I was BEAT by the time I got OUT of that kitchen at almost 8, after I made hubby's lunch and got the coffee pot ready.
Today, I've got lots of cleaning to get done. I also need to get out there and try to sell some of my AVON extras, for some spending money on the trip!
I'd like to share my Tamale Pie recipe with you, in case you'd like to try it. If you do, please let me know how you like it. This was a yahoo group share by Cathy, a military mom, that I've since lost contact with...
---TIP: Read the instructions through FIRST! LOL---
1 1/2 lbs ground beef (I think I end up using more)
1 small onion, chopped
2 cloves garlic, finely chopped
16 oz Enchilada Sauce (I use the 29 oz can of Old El Paso)
1 can whole kernel corn
1 cup sliced ripe olives
1 t. salt
Cook beef, onion and garlic in large pan until beef is browned, drain any extra grease, if needed. (I use a 5 qt, just so I have plenty of room)
Stir in enchilada sauce, corn, olives and salt. Set aside and let simmer while you make the crust part.

2 1/4 C. yellow corn meal
2 C. water
1 can (12 oz) evaporated milk
1 t. salt
1 can (4 oz.) diced green chiles (I use more)
1/2 C. shredded cheddar cheese
sliced jalepenos (optional)

Preheat oven to 425F, grease 9 x 13 baking dish

Combine corn meal, water, evaporated milk and salt into medium saucepan. Cook over medium heat, stirring frequently, for 5-7 minutes or until thickened up. Stir in chiles. Spread a little more than half into your prepared baking pan/dish. Go up the sides a bit with it, also. Cover the remaining crust, so, it won't dry out while you add the filling. (I've found out that mine dries out anyway, so, I just add a little water/milk to get it a little more runny, so, I can spread it over the top.)

Once you have the bottom crust (and up the sides, don't forget!) in, bake that for about 10 minutes. (This is mostly to set it) Remove from the oven and spoon your filling into the corn meal crust. Spread the reserved corn meal mixture over the beef filling.

Bake for 15 - 20 minutes. Sprinkle with cheese. Bake for an additional 5 - 10 minutes or until cheese is melted.

I hope you enjoy this. Be sure to tweak it for your own tastes the next time!
count your blessings...

1 comment:

Martha said...

All I can say is yummy. You are such a good Mom!