Recipe Corner: Fall 2008

For every newsletter we like to have a member of the Madsen Roofing & Waterproofing family share one of their own recipes. This quarter our Office Manager Rosemary Reynolds is providing one of her favorite Fall recipes. Email Rosemary with questions and feedback!

“Tamale Pie is one of those recipes that fits right in with the season of sweaters, football and the beautiful changing leaves of Sacramento. It’s full of flavor, easy to make and perfect for a gathering but if preparing for just a few will make fabulous leftovers. Enjoy!”

Rosemary's Fall Tamale Pie

Ingredients:
• 1 Cup Chopped Onion
• 1 Cup Chopped Red Bell Pepper
• ¾ Lb. Ground Beef (can substitute for turkey or pork as well)
• 2 8 Oz. Cans Seasoned Tomato Sauce
• 1 12 Oz. Can Whole Kernal Corn, Drained
• 1 Cup Chopped Black Olives
• 1 Clove Garlic, Minced
• 1 Tablespoon Sugar
• 1 Teaspoon Salt
• 2-3 Teaspoons Chili Powder
• 1 ½ Cups Shredded Sharp Cheddar Cheese

Cornmeal Topper:
• ¾ Cup Yellow Cornmeal
• ½ Teaspoon Salt
• 2 Cups Cold Water
• 1 Tablespoon Butter

Instructions:
Pre-heat oven to 375 degrees.
Cook onion and pepper in large sauté pan over medium high heat with a little olive oil until tender. Add meat until lightly browned. Add next 7 ingredients (through chili powder) and simmer for 20-25 minutes until thickened. Add cheese and stir until melted. Pour into greased 10X6X1½ inch baking dish.

Make the cornmeal topper: In a small sauce pan, stir cornmeal and cold water on low heat until thick. Add butter and salt to cornmeal mixture and stir well. Remove from heat and spoon over the rest of the casserole mixture.

Bake casserole 40 minutes or until cornmeal is browned and casserole is bubbling.