I just now saw this; sorry for the delayed response. You have a great idea, and I think I'll give that a try. I'm not sure if the muffin mix would firm up on the bottom with all the sauce, but it's worth a try. Thank you for the suggestion! Jennifer
On 11/12/09, leverenz <[email protected]> wrote: > I wonder if you could make up some cornmeal muffin mix putting half of it > on the bottom of a pie tin and baking for a while, then add your filling > putting the rest of the muffin mixture on the top and then finish baking it. > This way you are only mixing up the mix which does not take too long > usually just until blended. > ----- Original Message ----- > From: "Jennifer Chambers" <[email protected]> > To: <[email protected]> > Sent: Wednesday, November 11, 2009 9:53 PM > Subject: Re: [CnD] help with ingredient tamale pie > > > Your topping sounds very easy, Dee, and I like the fact that it gets a > bit crusty on both the top and the bottom. The only problem I would > have is the stirring for six minutes. I have hand problems and just > could not manage that. Does nyone have a cornmeal topping for tamale > pie that doesn't require boiling and stirring? > > Dee, I hope if you try my recipe that you do like it. It freezes > quite nicely, and you can reheat it in the microwave for 7 to 8 > minutes, then let stand 2 minutes. (I forgot to mention that in the > original post.) Jennifer > > On 11/11/09, leverenz <[email protected]> wrote: >> Jennifer >> This sounded pretty darn good. I was surprised how easy the topping was >> to >> make because most of my other recipes kind of call for adding the cornmeal >> slowly to the boiling liquid and stirring vigorously to avoid lumps, which >> I >> do but... this recipe had me bringing 2 cups of mil, 2 cups of chicken >> broth >> (I use 2 cups of water and 2 chicken bullion cubes) and 1-1/2 cups of >> cornmeal to a boil on medium, reducing the heat and stirring for about 6 >> minutes until it thickened, then you mix in a couple of tablespoons of >> butter. It was really easy and good. I can't wait until the next time I >> have left over chili. The cornmeal never got quite like bread. It did >> get >> a bit crusty but stayed very smooth and that was both at the bottom and >> top >> of casserole. You can bet I will be experimenting with this one. >> Dee >> >> ----- Original Message ----- >> From: "Jennifer Chambers" <[email protected]> >> To: <[email protected]> >> Sent: Tuesday, November 10, 2009 9:09 PM >> Subject: Re: [CnD] help with ingredient tamale pie >> >> >> Dee, I recently wanted to make a tamale pie, which I had not done in >> years, and I realized I just didn't feel like making the cornmeal >> topping, then suddenly didn't feel like making the traditional tamale >> pie, so I invented the following: >> >> 1 pound hamburger, browned and drained >> 1 14-ounce can black beans, rinsed >> Spike or seasoned salt to taste >> Seasoned pepper to taste >> Onion powder to taste >> 1/2 teaspoon sweet basil, optional >> 1 15-ounce can whole kernel corn, drained >> 1 14-ounce can black olives, drained and split into pieces >> One small jar Ragout thick and chunky spaghetti sauce >> 2 cups shredded Mozzarella cheese >> Italian bread crumbs >> >> Season and brown the beef; drain thoroughly. Spray a 9-inch by >> 13-inch cake pan with cooking spray. Put the hamburger, beans, corn, >> olives and Ragout sauce in the pan and mix together. Spread cheese >> atop the meat mixture. Spread enough bread crumbs over the top so >> that the entire surface is covered. Bake, uncovered, at 400 degrees >> for about 45 to 50 minutes, until heated through and there is a bit of >> a crusty feeling to the top. Let stand about 15 minutes before >> serving. >> >> NOTE: You can add or change ingredients according to your personal >> taste; just be certain you have enough room in the pan so that it >> doesn't bubble over during cooking. >> >> Jennifer >> >> On 11/10/09, leverenz <[email protected]> wrote: >>> ah, I would have not considered that. I am going to use chicken base >>> which >>> is much like bullion cubes or crystals. >>> I am butchering a recipe. I have left over beef stew so instead of the >>> chili tamale pie I thought I would make this casserole using my stew you >>> know.. cornmeal muffins without the muffin part? *smile* Sure it will >>> turn >>> out sort of like polenta which to me is the Italian name for cornmeal >>> cakes? >>> Dee >>> >>> ----- Original Message ----- >>> From: "Jan" <[email protected]> >>> To: <[email protected]> >>> Sent: Tuesday, November 10, 2009 2:49 PM >>> Subject: Re: [CnD] help with ingredient tamale pie >>> >>> >>> If you're using canned or bouillon chicken broth, you don't necessarily >>> have to add salt. >>> >>> -----Original Message----- >>> From: [email protected] >>> [mailto:[email protected]] On Behalf Of leverenz >>> Sent: Tuesday, November 10, 2009 3:42 PM >>> To: c n d >>> Subject: [CnD] help with ingredient tamale pie >>> >>> >>> Hi, >>> I am making a recipe in a couple of hours that calls for a cornmeal >>> topping but I do not have the amount of salt so I need some ideas of >>> about how much since I don't use cornmeal all that much the recipe is >>> calling for 2 cups of chicken broth, 2 cups of water and 1-1/2 cups >>> cornmenal and salt? how much do ya think? thanks >>> Dee >>> >>> Any idiot can face a crisis; it is this day-to-day living that wears you >>> out.. Anton Chekhov >>> >>> Scanned by the Barracuda Spam Firewall at CPWS Broadband >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> Scanned by the Barracuda Spam Firewall at CPWS Broadband >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> Scanned by the Barracuda Spam Firewall at CPWS Broadband >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
