Tamale Pie (Meat Extender)

Ingredients

• 2 cups corn meal
• 1 1/2 lb. Hamburger steak
• 2 teaspoons salt
• 2 cups tomatoes
• cups boiling water
• 1 onion
• 1 tablespoon fat
• 1/2 teaspoon cayenne pepper
• 1 small chopped sweet pepper
• 1 teaspoon salt

Method

1. 1

   Make mush by stirring corn meal into boiling salted water.

2. 2

   Cook in double boiler or fireless cooker 1 1/4 hours.

3. 3

   Brown onion in fat, add Hamburger and stir until red color disappears.

4. 4

   Add tomato, pepper, salt.

5. 5

   Grease a baking dish, put in layer mush, then the seasoned meat, and then another layer of mush over the top.

6. 6

   Bake 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 2. The excerpt below is the record exactly as published.

TAMALE PIE (MEAT EXTENDER). 2 cups corn meal iL lb. Hamburger steak 21% teaspoons salt 2 cups tomatoes cups boiling water % teaspoon cayenne pepper or 1 onion 1 small chopped sweet pepper i tablespoon fat 1 teaspoon salt : Make mush by stirring corn meal into boiling salted water. Cook in double boiler or fireless cooker 114 hours. Brown onion in fat. add Hamburger and stir until red color disappears. Add tomato, pepper, salt. Grease a baking dish, put in layer mush, then the seasoned meat, and then another layer of mush over the top. Bake 30 minutes. BEEF STEW. il pound beef 1 cup carrots cut up small 4 potatoes cut in quarters 1 teaspoon salt Y% peck peas or 1 can Cut the meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for 1 hour. Add the peas and carrots and cook for one-half hour, then add the potatoes. If canned peas are used, add them 10 minutes before serving. Serve when potatoes are done. DIFFERENT STEWS. Here is the way you can change the stews to make them different and to suit the season: 1. The meat.—This may be any kind and more or less than a pound may be used. Use the cheap cuts, the flank, rump, neck, or brisket. The long, slow cooking makes them tender. Game and poultry are good. 2. Potatoes and barley may be used or barley alone, or rice, hominy, or macaroni. 3. Vegetables.—Carrots, turnips, onions, peas, beans, cabbage, toma- toes are good, canned or fresh. Use one or more of these, as you wish. 4. Parsley, celery tops, onion tops, seasoning herbs, or chopped sweet peppers add to the flavor. ®. Many left-overs may be used—not only meat and vegetables, but rice or hominy. HOW TO COOK THE STEWS. All kinds of stews are cooked in just about the same way. Here are directions which will serve for making almost any kind. Cut the meat in small pieces and brown with the onion in the fat cut from the meat. Add the salt and pepper, seasoning vegetables (onion, celery tops, etc.), 2 quarts of water, and the rice, or other cereals, if it is to be used. Cook for an hour, then add the vegetables except potatoes. Cook the stew for half an hour, add the potatoes cut in quarters, cook for another half an hour, and serve. The fireless cooker may well be used, the meat and the veg: etables being put in at the same time. Left-overs or canned vegetables need only to be heated through. Add them 15 minutes before serving. Dried peas or beans should be soaked over night and cooked for 3 hours before adding to the stew; or, better, cook them over night in a fireless cooker. MEAT PIES. Another good way to use a little meat. Have you ever used rice, corn-meal mush, or hominy for a crust? This is less work than a pastry crust and saves wheat. 4 cups cooked corn meal, rice, 1g teaspoon pepper. or hominy. il tablespoon fat

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