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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
TAMALE PIE

CORNMEAL CRUST:
1 1/2 cups cornmeal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes, optional
1 teaspoon onion flakes, optional
MEAT FILLING:
2 pounds lean ground beef
3 cloves garlic, minced
1 bell pepper, chopped
2 large onions, chopped
3 (8-ounce) cans tomato sauce
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon pepper sauce
3 tablespoon chili powder
3 tablespoons cumin
1 tablespoon Worcestershire sauce
1 cup sliced olives

Crust - Combine cornmeal, salt, pepper and flakes. Bring 3 cups of water to a boil; slowly stir cornmeal mixture into boiling water. Reduce heat and cook mixture at a low boil, stirring constantly for 10 minutes or until a thick mush forms. Line bottom and sides of a well-greased 9-inch by 13-inch casserole dish with cornmeal mixture.
Meat Filling - In a heavy skillet, cook ground beef, garlic, bell pepper and onion until beef is browned. Add tomato sauce and next six ingredients. Simmer 30 minutes. Add olives and pour into cornmeal crust. Bake 25 to 30 minutes at 350 degrees. Serves 8 to 10.





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