Saturday, September 1, 2012
Chicken Tamale Pie - Retro Recipe Saturday
Today's recipe is a Chicken Tamale Pie from the cookbook 250 Ways to prepare Poultry and Game Birds, copyright 1954. It looked like an interesting recipe, and again my pantry is full, so I am trying to use what I have in my home already. Let's get cooking.
Chicken Tamale Pie
2 to 3 cups corn-meal mush
2 to 3 cups sliced chicken
salt and pepper
1 can tomato sauce
1 can whole kernel corn
2 TB Sugar
2 TB olive oil
1/2 cup raisins, scalded and chopped
10 ripe olives sliced
3/4 cup grated Parmesan cheese for top
Preheat oven to 350 degrees and grease shallow casserole dish.
Spread corn-meal mush in bottom of greased shallow casserole dish.
Arrange the chicken over the mush and sprinkle with salt and pepper.
Combine the rest of the ingredients, except the cheese, and add additional salt and pepper to taste.
Pour over the chicken.
Sprinkle cheese on top.
Bake for 45 minutes
Serve from casserole
Serves 6 to 8
For 3 cups cornmeal mush, cook 1/2 cup cornmeal in 3 cups of boiling water with 1 1/2 tsp salt.
So now for the down and dirty on this recipe. I've been trying to be honest about these Retro Recipes. I have a few suggestions. First, you will notice that there are no seasonings in the recipe, this worked out okay, since I added the cilantro lime diced tomatoes. The the seasoned tomatoes gave the chicken tamale pie enough flavor. I would just adjust the recipe to 1 8 oz. can of tomato sauce instead of a 14 oz. can. In the alternative, you could use a small can of tomato paste mixed in with the diced tomatoes to thicken it. (Maybe the better idea) The one big change that I would make is with the cornmeal mush. It was thick when I put it in the bottom of the pan, but once the other ingredients were added, it became runny. o my suggestion would be to bake the mush for 15 minutes before you add the other ingredients to firm it up. Kind of like you would make polenta.
I hope you enjoyed today's Chicken Tamale Pie from my Retro Recipe Saturday. Let me know what you think of this recipe. I always love hearing from all of you.
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