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Slow Cooker Tamale Pie


2 cup chicken broth or bouillon
1 cup yellow cornmeal
1 tbsp chopped fresh cilantro
1/2 lb pork sausage
1 lb stew meat cut into cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper
1 seeded and chopped
1/2 cup chopped sun-dried tomatoes
1 can (8 oz) drained whole kernel
1 corn
1 can (2 1/2 oz) sliced ripe
1 olives drained
1/2 tsp salt
1/8 tsp pepper

Bring broth or bouillion to boil in medium saucepan. Stirring
constantly, slowly add cornmeal. Simmer miuxture 5 mintues, stirring
often. Stir in cilantro. Using a greased spatula, spread cornmeal
m,ixture on bottom and about 2 inches up sides of slow-cooker. In
largew bowl, combine sausage, stew meat, onion, celery, chile pepper,
sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully
spoon into center of cornmeal-lined pot. Cover and cook on LOW 7 to
8 hours. Garnish with ripe olives, if desired. Makes 6 or 7 servings.

Source: Mable Hoffman s All New Crockery Favorites. From:
[email protected] Date: Sun, 19 Nov 1995 19:03:32 ~0500





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