Did we enjoy our Superbowl Sunday? To speak for myself, Yes I did! Had a little time to crochet a bit on my current projects. Along with the traditional fare and other munchies we enjoyed a new tasty treat. And with a few new friends to boot. Yum and fun! Oh, except that I had a head ache. But it was mostly fun and that’s what counts right?
(And I don’t know why I put chicken on the menu for Sunday evening dinner. We don’t eat a real dinner after Superbowl treats.)
Here’s what’s on deck for our table this week:
Monday: Corned beef (a special treat–it was on $ale!!) and potatoes and veggies.
Tuesday: Corned beef hash (dice up the leftover potatoes and corned beef and fry up nice and brown.)
Wednesday: Dinner @ church.
Thursday: Moose roast (not sure how I’ll prepare this yet) with a rice or noodle side dish and random veggies.
Friday: Kids’ night: Breakfast: pancakes or muffins, eggs, fruit.
Saturday: Tamale pie (recipe below.) Except that I will dice Thursday’s leftover moose roast and use it, instead.
Sunday: Baked turkey, mashed potatoes and gravy, green beans.
Check out the Org Junkie’s blog for other recipes and organization ideas.
Tamale Pie (adapted from a recipe clipped from a newspaper a looooooong time ago!)
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
1 pound hamburger
1/2 cup chopped carrot
1-15 ounce can tomato sauce
1 can corn, drained
1 cup chopped ripe olives
1-4 ounce can chopped chilis (if you like it mild) or jalapenos (if you like it with kick)
1 Tablespoon sugar
1 teaspoon salt
2 to 3 teaspoons chili powder
1.5 cups grated cheese
1 cup yellow corn meal
1/2 teaspoon salt
1 teaspoon ground cumin
2 cups cold water
1 Tablespoon butter
Brown meat with onion, green pepper, and garlic. Drain fat. Add carrots, tomato sauce, corn, olives, sugar, salt, chili powder, and pepper. Simmer for 20 minutes until thick. Add cheese and stir till melted. Pour into a glass baking dish. (The recipe says to use a 10″ x 6″ pan, I think I doubled the recipe and used a 13″ x 9″ pan before?)
To make cornmeal topper: Stir cornmeal, salt, and cumin into cold water. Cook and stir until thick. Add butter. Spread over top of meat mixture.
Bake at 375 degrees for 40 minutes.
When I make this recipe, I like to increase it and make two 13″ x 9″ pies. One gets eaten that night and one is frozen. To reheat a frozen tamale pie, bake at 375 degrees for 1.5 to 2 hours or until heated through.