Over a Cup: Try this festive 'Fiesta Tamale Pie'

Fiesta Tamale Pie

To make "Fiesta Tamale Pie," you'll need:

• 1 small onion, minced

• 1 clove garlic, minced

• 1 tablespoon fat

• 1 pound ground beef

• ¼ pound bulk pork sausage

• 1 (pound) can tomatoes

• 1 (pound) can whole kernel corn, drained

• 1 ½ teaspoon salt

• 1 ½ teaspoon chili powder

• 18 pitted ripe olives

• 1 cup cornmeal

• 1 cup milk

• 2 eggs, well-beaten

• 1 cup grated cheddar cheese (optional)

Heat oven to 350 degrees. Cook the onion and garlic in fat until they are yellow. Add meats and brown. Drain fat. Add vegetables and seasonings. Bring to a boil. Pour into a 9-by-13-inch baking dish. Press olives into the mixture. Then combine the cornmeal, milk, and eggs, and mix. Spoon over the filling. Sprinkle with cheese, if desired. Bake for 1 hour.

This past week I went through the cards in my metal recipe file.

I was looking for a Mexican casserole that calls for green chilies, since I had some leftover chilies in the refrigerator.

Anyway, it had been awhile since I looked through the file, and I found a good recipe that I haven’t used in awhile. (It doesn’t have green chilies in it, though.)

To make “Fiesta Tamale Pie," you'll need:

1 small onion (minced); 1 clove garlic (minced);

1 tablespoon fat;

1 pound ground beef;

¼ pound bulk pork sausage;

1 (pound) can tomatoes;

1 (pound) can whole kernel corn, drained;

1 ½ teaspoon salt;

1 ½ teaspoon chili powder;

18 pitted ripe olives (I cut them up);

1 cup cornmeal;

1 cup milk;

2 eggs, well-beaten;

and 1 cup grated cheddar cheese (optional).

Note: I usually use diced tomatoes.

Preheat the oven to 350 degrees.

Cook the onion and garlic in the hot fat until they are yellow.

Add the meat and brown.

Pour off the fat.

Add the vegetables and seasonings, and bring to a boil.

Pour into a 9-by-13-inch baking dish.

Press the olives into the mixture.

Then combine the cornmeal, milk, and eggs.

Spoon over the filling.

Sprinkle with cheese, if desired.

Bake for 1 hour.

Barbecue season is here, and it’s always nice to have a potato dish to go with the meat and salad.

Here’s one you might like to try.

To make “Jiffy Potato Casserole,” you'll need these ingredients:

1 can cream of potato soup;

1 can cream of celery soup;

1 cup milk;

1 carton sour cream (about 2 cups);

1 package frozen hash brown potatoes, thawed;

salt and pepper (to taste);

and grated cheddar cheese (optional).

I haven’t made this in awhile, but I think a small package of potatoes will work, or you can grate some potatoes of your own.

Preheat the oven to 350 degrees.

Combine the soups, milk, and sour cream.

Mix until smooth.

Add potatoes and salt and pepper.

Mix lightly but thoroughly.

Pour the mixture into a 9-by-13-inch casserole.

Bake, covered, for about 1 ½ hours.

If you wish to use cheese, sprinkle it on top for the last 30 minutes of baking.

Last week I didn’t have room in the column for a recipe that kids will love baking.

It comes from my daughter-in-law, Brandi Prather, of Bailey.

To make “Biscuit Flowers," your kids will need:

an 8-count roll of biscuit dough, melted butter, sugar, cinnamon (optional), and some M&Ms.

Preheat the oven according to the directions on the biscuit package.

Open the dough and separate the biscuits.

To make each biscuit look like a flower, slit it to make petals.

Dip the “flower” in melted butter and sugar (cinnamon optional).

Place each “flower” on a baking pan.

Bake as directed.

Place an M&M into the center of each “flower”.

Kids will love it. Thanks, Brandi.

If you have a recipe you’d like to share, send it to me at Box 415, Craig 81626 or call me at 824-8809.

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