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Show TESTED RECIPES MEXICAN T AM ALE PIE 1 cup cornmeal 4 cups boiling water 1 teaspoon salt 1 medium onion, shopped 1 green pepper, chopped 3 tablespoons lard or drippings 2 cups cooked or canned tomatoes 1 No. 2 can corn, drained 2 cups ground cooked meat 2 teaspoons salt Dash cayenne 1 teaspoon chili powder. Combine cornmeal, water and 1 teaspoon salt in top of double broiler; cook 45 minutes, stirring occasionally. Chop onion and pepper pep-per and brown in lard or drippings. Add tomatoes, corn, meat, salt, cayenne and chili powder; cook until un-til thickened. Line greased baking dish with half the cornmeal mush, pour in meat mixture, cover with remaining mush and bake in moderately mod-erately hot oven. (375 deg. P.) 30 minutes or until top is slight browned. 8 to 12 servings. . ROAST HALE HAM MUSTARD SAUCE Shank half ham 1-3 cup butter or margarine 1 tablespoon enriched flour V2 cup vinegar Vs cup consomme 2 cup horseradish mustard V2 cup sugar 2 egg yolks, well beaten Place the shank half ham, fat side up, on a rack in an open roasting roast-ing pan. Insert a meat thermometer thermome-ter into the center of the largest muscle so that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300 deg. P) until thermometer ther-mometer registers 150 deg. F.. allowing al-lowing about 30 minutes per pound. Prepare mustard sauce by melting the fat and adding all the remaining remain-ing ingredients except egg yolks. Cook slowly until thickened. Gradually Grad-ually add hot mixture to beaten egg yolks and continue cooking slowly for about 2 minutes. Serve hot with ham. Approximately 4 servings per pound. |