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Tamale pie request gets quick replies

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By Judyrae Kruse
Herald Columnist
Judyrae Kruse is taking some well-earned time off. Here is an encore column from May 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. 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
1 medium onion, chopped
1 pound hamburger
About 2½ cups chopped tomatoes
1 can (about 15 to 16 ounces) whole-kernel corn, undrained
1 teaspoon salt
1 tablespoon chili powder
¼ cup uncooked cornmeal
Cornbread topping:
½ cup flour
½ cup cornmeal
1¼ teaspoons baking powder
½ teaspoon salt
½ cup milk
1 egg
3 tablespoons 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
1 pound ground beef
1 cup chopped onion
1 cup chopped green bell pepper
2 cans (8 ounces each) tomato sauce
1 can (12 ounces) whole-kernel corn, drained
½ cup chopped olives
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
1 tablespoon chili powder
Dash pepper
6 ounces Velveeta
¾ cup uncooked cornmeal
½ teaspoon salt
2 cups cold water
1 tablespoon 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.
Story tags » Cooking

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