Mary Manville's Tamale Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
3 onions, peeled and chopped
2 tbsp olive oil
2 lbs ground chuck beef
1 tsp salt
3 tbsp chili powder
1/2 tsp oregano
1/2 tsp basil
2 tbsp sugar
1 large can tomato puree or 1 (No. 2 1/2) can tomatoes plus 1 (6 oz.) can tomato paste
1 cp yellow corn meal
1/2 cp cold water
1 tsp salt
3 cps boiling water
1 cp pitted ripe olives
1/2 cp crumbled pepperoni (hot Italian sausage
1/4 cp grated cheese
1 - Cook onions in oil until golden.
2 - Add meat.
3 - Cook and stir until lightly browned.
4 - Sorinkle salt, chili powder, herbs and sugar over meat while cooking.
5 - Don't let it cook dry.
6 - Add tomato puree or tomatoes and paste.
7 - Simmer 1 hour, stirring occasionally.
8 - Taste.
9 - Add more salt if needed.
10 - Mix corn meal with cold water and salt.
11 - Stir into boiling water.
12 - Cook, stirring over low heat, about 10 minutes.
13 - As it cooks spoon some of the liquid from the meat skillet into the corn meal mixture so it will have the chili flavor.
14 - Startt oven at moderate (350 degrees F.).
15 - Grease 2 1/2-to-3-quart casserole.
16 - Put layer of corn-meal mixture in prepared casserole.
17 - Add meat sauce and dot with olives.
18 - Spread remaining corn-meal mixture on top.
19 - Sorinkle with pepperoni and grated cheese.
20 - Brown 15 minutes or until bubbly.
Makes 8 generous servings
Best prepared the day before: complete casserole but do not top
with pepperoni and cheese. When cool, refrigerate. Next day, to serve,
sprinkle top with pepperoni and cheese, heat 1 hour in moderately
hot (300 degrees F.) oven, or use hotter oven until dish is browned and