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Hot tamale pie

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    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
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  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

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    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>

From Georgene Trewatha in Campbell, Mo.

Prep Time and Total Time: 30 min

Corn meal mush
6 cups water
2 cups plain yellow corn meal
2 T butter or margarine
2 tsp salt
1 cup of grits

Mix all ingredients together in saucepan and bring to a boil. Cook for 20 minutes on low, stirring frequently. Cover and set aside so the mixture can thicken.

Filling
1 1/2 lbs lean ground chuck
1/2 cups chopped onions
1/4 cup chopped green bell pepper
1/2 cup canned tomatoes, drained
3-4 T chili powder
salt and fresh ground pepper to taste
1 tsp hot sauce
1/2 - 1 cup chili (optional)
1 cup white canned corn, drained
1/4 cup shredded cheddar cheese

1. Heat oven to 350 F. Fry onions in greased skilled until translucent. Add ground chuck and cook until brown and juices run clear. Add green pepper, tomatoes, corn, hot sauce, spices and chili and simmer for 3 minutes.
2. Grease a two or three quart casserole dish. Spread corn mush on bottom and sides of dish, about 1/2 inch thick.
3. Drain off excess juices and pour meat mixture on top of corn mush.
4. Cover with remaining mush and cheese and bake for 30 minutes, until nice and hot.

Yield:  6 servings
Comments: Great served with green beans or salad.

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