May 17, 1956 Pat Martin's Tamale Pie

Pat Martin's Tamale Pie

(This is wonderful, can be made a day ahead)

1 c. yellow corn meal
1 c. cold water
3 c. boiling water
1 t. salt
1 pound hamburg (or half saussage)
1 clove garlic, minced
1 medium onion. sliced
1 green pepper, firmly sliced
2 T. chili powder
Red pepper and salt to taste
1 can tomato paste
Enough liquid from can of ripe olives to make soupy texture
Ripe olives

Soak corn meal in cold water for 20 minutes. Add mixture to salted boiling water, cook until thickened. While this is cooking brown hamburg. Add garlic, onion, pepper, chili powder, red pepper, salt, tomato paste and liquid from ripe olives. Line shallow greased baking dish with 3/4 of cornmeal mixture. Pour in meat mixture. Dot top with large spoonfuls of cornmeal mixture topped with pitted ripe olives. Bale 1/2 hour at 300 degrees. Better second day and is improved with slow cooking.

Pat's Menu for guests: Tamale Pie, tossed salad with French dressing, garlic bread, lemon pie and lots of hot coffee.