Readers answer call with two tamale pies
Published 9:00 pm Tuesday, May 3, 2005
Don’t you just absolutely and positively love it when a plan comes together? I sure do.
And so will Norma J. Rohwer of Lynnwood, who had hoped to make a tamale pie for Cinco de Mayo on Thursday. And then realized it might be just a tad too late to ask for a recipe for that particular critter. “However, I will be glad to receive a recipe whenever I can,” she bravely said in an April 22 Forum column.
Alas, the hourglass of newspaper timing was, inevitably, trickling down to just about nothing at that point.
Not to worry, though. With only a few short days to dig through and come up with a recipe, then send it along and hopefully get it into print, Forum readers nevertheless rushed to the rescue. Just as I knew they would.
Since Rohwer didn’t nail down a recipe in any particular way – and also, in accordance with our longstanding Forum policy in such situations – we’ll use the time-honored eeny, meeny, miny, mo system.
So here we go, starting with this recipe shared by Everett cook and longtime Forum helper-outer Mary F. Rice-Ousey, who tells us, “I got real excited when I read in the Forum that someone needs a tamale pie recipe. I have one I’ve used for at least 50 years. It went to potlucks, Scout meetings and neighborhood get-togethers – made in a deep skillet and then right to the table.”
And Marian Brocious of Lake Stevens says, “I saw the SOS for a good (easy) tamale pie recipe. This is one I have used for over 20 years and never had any complaints.”
50-years-plus tamale pie
1medium onion, chopped
1pound hamburger
About 21/2 cups chopped tomatoes
1can (about 15-16 ounces) whole-kernel corn, undrained
1teaspoon salt
1tablespoon chili powder
1/4cup uncooked cornmeal
Cornbread topping:
1/2cup flour
1/2cup cornmeal
11/4 teaspoons baking powder
1/2teaspoon salt
1/2cup milk
1egg
3tablespoons oil
Cook onion and hamburger in skillet until meat is lightly browned and onion is soft. Blend in tomatoes, corn, salt, chili powder and cornmeal; simmer slowly for 5 to 10 minutes.
Meanwhile, prepare the topping: In mixing bowl, stir together the flour, cornmeal, baking powder and salt, mixing thoroughly; add milk, egg and oil, and stir until mixture is a smooth batter. Pour evenly over hot hamburger mixture and bake at 425 degrees for 25 to 30 minutes.
No-complaints tamale pie
1pound ground beef
1cup chopped onion
1cup chopped green bell pepper
2cans (8 ounces each) tomato sauce
1can (12 ounces) whole-kernel corn, drained
1/2cup chopped olives
1clove garlic, minced
1tablespoon sugar
1teaspoon salt
1tablespoon chili powder
Dash pepper
6ounces Velveeta cheese
Topping:
3/4cup uncooked cornmeal
1/2teaspoon salt
2cups cold water
1tablespoon butter or margarine
In large skillet, cook ground beef, onion and green pepper until meat is lightly browned. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese, stirring until melted. Turn mixture into greased 9-inch-square baking dish.
For the cornmeal topping, stir cornmeal and salt into cold water. Cook and stir until it starts to thicken. Add butter or margarine and quickly pour and spread over meat mixture. Bake at 375 degrees for 40 minutes. Makes one 9-inch-square pan.
The next Forum will appear in Friday’s Time Out section.
