Stir It Up: Tamale Pie and Peach Kuchen - WFMJ.com News weather sports for Youngstown-Warren Ohio

Stir It Up: Tamale Pie and Peach Kuchen

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Tamale Pie

2/3 cup corn meal
1 1/3 cup water
1 2/3 cup milk
2 tablespoons butter
2 tablespoons canola oil
1 small onion , finely chopped
1 pound ground beef
3/4 cup diced tomatoes, canned or fresh
3/4 teaspoon salt
1/3 teaspoon pepper
1 teaspoon chili powder
1 teaspoon smoked or hot paprika
1 teaspoon cayenne pepper, optional
1 1/2 cup Monterey jack cheese, shredded
salsa and sour cream for serving

Combine cornmeal, water and milk in a sauce pan and cook until mixture boils and thickens.  Add the butter and allow to cool.

Cook onions and ground beef in the canola oil until meat is cooked through and brown.  Add the tomatoes, salt, pepper, chili powder, paprika and cayenne pepper.  Stir until well blended.

Spread half the cornmeal mixture in a baking dish and cover with the meat mixture.  Top with about a cup of the cheese and remaining cornmeal mixture.  Bake at 350 degrees for 45 minutes or until the top is lightly browned, sprinkle with the remaining cheese the last 5 minutes.  Serve warm right from the oven with a good salsa and sour cream.  

Peach Kuchen

Crust:
1 cup flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup butter
Filling:
2 can (one 20 ounce and one 16 ounce) sliced peaches, drained
2 eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons flour
1 cup (8 ounce) sour cram
whipped cream for serving

In a bowl, combine flour, confectioners sugar and salt.  Cut in butter to form a dough.  Pat this dough lightly into an ungreased 11 by 7 inch baking pan.  Arrange peaches over the crush.  In another bowl, beat the eggs then whisk in the sugar, salt, flour and sour cram until smooth.  Pour over the peaches and bake in 450 degrees over for 10 minutes.  Reduce the heat to 325 degrees and bake an additional 35 minutes or until the center is set.  Serve warm with whipped cream or ice cream.  

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