Del Monte Tamale Pie

Ingredients

• 1 cup of white corn meal
• 3 cups of boiling, salted water
• 1 can of chopped DEL MONTE Canned Ripe Olives
• 1 tablespoon of fat or drippings
• 1 chopped onion
• 1/4 cup of chopped DEL MONTE Canned Green Chile
• 1/2 pound of Hamburg steak
• 1 1/2 teaspoons of salt
• 1 can of DEL MONTE Canned Tomato Sauce

Method

1. 1

   Add corn meal to boiling water, boil for 5 minutes, cook in double boiler for 45 minutes, and add olives.

2. 2

   Melt fat, add onion, green chile, and meat, cook until meat is no longer red.

3. 3

   Add salt and tomato sauce, cook for 5 minutes.

4. 4

   Grease baking dish, spread half corn meal mush, add meat mixture, top with remaining corn meal mush.

5. 5

   Bake for 15-20 minutes.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 133. The excerpt below is the record exactly as published.

1 can of DEL MONTE Canned Tomato Sauce with % cup of water, V2 cup of cornstarch, 2 teaspoons of com sirup, 1 teaspoon of salt, Vs teaspoon of pepper, and 1 tablespoon of chopped onion. Bring to the boiling point, stirring, and cook in the double boiler 35 minutes. Add 1 well beaten egg, cook 3 minutes and pour into a greased loaf pan. When cold and firm cut in slices, roll in crumbs, and brown in fat in a frying pan. TOMATO SAUCE AND NOODLES— Boil V2 package of noodles until tender and drain, saving the stock. Mix noodles with 1 can of DEL MONTE Canned Tomato Sauce, V2 cup of noodle stock, 1 teaspoon of salt, and 1 tablespoon each of chopped onion and celery. Pour into a greased baking dish, sprinkle with V2 cup of crumbs, and bake for 40 minutes. TOMATO SAUCE AND RICE— Cook V2 cup of rice in boiling, salted water. Drain, and add 1 can of DEL MONTE Canned Tomato Sauce, re-heat if necessary, and serve. DEL MONTE Ripe Olives Within a few years the California Ripe Olive has won almost universal popu- larity. Its rich, yet mellow deliciousness, appeals instantly to all those who like good things to eat. Only the very best of selected Mission and Manzanilla olives are packed under the DEL MONTE Brand. And they are prepared in such a way as to preserve the full nut-like flavor of this delicate food and relish. We also pack DEL MONTE Deviled Olive Relish from ripe olives, pimientos and other seasonings, and which is especially delicious in sandwiches, salads, and with meats. Other uses are given below. DEL MONTE Ripe Olives are packed in pint, quart and buffet size cans as well as glass. DEL MONTE Olive Relish in buffet cans only. Ripe Olive Suggestions and Recipes DEL MONTE Canned Ripe Olives, chopped, and added to any meat or vegeta- ble salad make a delicious and healthful addition. Chopped ripe olives in a fish loaf are a great addition in flavor and nutrition. Any canape is improved by a few sliced ripe olives. Put a few sliced ripe olives in the jellied meat or salad for an extender as well as for the added flavor. Add sliced ripe olives to the creamed chicken and you will never again omit them. Chopped ripe olives added to the stuffing for eggs make a change which picnickers will welcome. Put some ripe olives in the children's luncheon. They contain a wholesome fat. COTTAGE CHEESE AND RIPE OLIVE SALAD— Mix equal proportions of well seasoned cottage cheese and chopped DEL MONTE Canned Ripe Olives. A few drops of onion juice may be added if desired. Serve on lettuce with Frencii dressing. BAKED OLIVE LOAF— Mix 1 cup of DEL MONTE Canned Ripe Olives, chopped, 1 cup of boiled rice, 1 cup of crumbs, 1 cup of well seasoned white sauce, 1 egg and the juice of 1 lemon. Bake in a loaf pan 40 minutes. Serve with DEL MONTE Canned Tomato Sauce. BAKED OLIVE-STUFFED TOMATOES— Hollow out tomatoes of uniform size. Chop, and drain the pulp removed. Mix with an equal proportion of chopped DEL MONTE Canned Ripe Olives, season well, refill tomatoes, cover with soft crumbs, and put a piece of butter substitute on each. Bake until toma- toes are tender. OLIVE AND LIVER STEW— Scald 1 pound of calves' liver, cut in cubes, season, and flour slightly. Fry a slice of bacon in the roasting pan and brown the liver. Add 2 cups of hot water and 1 cup of chopped DEL MONTE Canned Ripe Olives, thicken with cornstarch, and cook slowly in the oven or in a double boiler for 1 hour. DEL MONTE TAMALE PIE— Add 1 cup of white com meal to 3 cups of boiling, salted water, boil for 5 minutes, cook in double boiler 45 minutes, and add 1 can of chopped DEL MONTE Canned Ripe Olives. Melt 1 tablespoon of fat or drippings in a frying pan, add 1 chopped onion, V4, cup of chopped DEI MONTE Canned Green Chile, and ^^ pound of Hamburg steak. Cook until the meat is no longer red, stirring frequently. Add 1^/^ teaspoons of salt

Cook this with the app: pantry check, scaling, and the assistant.