Tamale Pie

This is still Tori. :) I got the original Tamale Pie recipe from Kati and I've just added 1 extra ingredient. This is probably my favorite recipe. I make this about once a week. :O) Kati thinks I'm silly, but seriously this is sooooooo freaking good! (****For the best result I like to use the Marie Calender corn bread mix for the cornmeal)

Tamale Pie:

-Preheat oven to 375*

Saute the following ingredients:
*1 1/2 lb ground beef
*large onion chopped
*1 clove garlic crushed (I use 2-3 cloves..and wait until beef is almost completely cooked before adding so it doesn't burn)
*1 large can of diced green chilies (this is the extra ingredient that I add)

Stir in the following ingredients and cook for 5 minutes:
*1 16 oz chopped tomatoes (I use the Italian chopped stewed tomatoes because I have a ton of them)
*1 can of corn or 1-2 c. frozen corn
*1 tsp salt
*6 tsp chili powder
*1/2 tsp pepper

Mix and stir into the above ingredients and cook for 10 minutes:
*1/2 c. cornmeal
*1 c. water
*1 c. sliced black olives (I use a whole can of olives that I slice)

-Pour into 9 x 13 baking dish.

-Cornmeal topping: ( normally I double this...because I love the topping. When I do that I reserve some of the beef mixture and put it in an 8 x 8 pan so that I can freeze a small pan)
-In a medium sized sauce pan scald *1 1/2 c. milk
*1/2 tsp salt
*2 Tbsp butter
*gradually add 1/2 c cornmeal. Stir in until it thickens.
*stir in 1 c. of shredded cheddar cheese.
*stir in 2 beaten eggs
-Pour on top of casserole and bake for 40-50 minutes.

Russian Chicken

This is Tori. I haven't figured out how to post under my own name, so I'm using Kati's until I can do it myself. I'm a dork, I know! :) I make this Russian Chicken about once every two weeks.

Russian Chicken:

*16 oz of Russian, French or Catalina (I've tried all three and I prefer the Catalina) salad dressing
*2-3 lbs of Chicken pieces (I bet you could use pork instead and it's be yummy)
*1/2-1 tsp of Pepper (to taste)
*1 pkg of Onion soup mix
*10 oz of Apricot preserves (I've also used orange marmalade and it was really yummy)
*1/2-1 tsp Salt

**For immediate Cooking:
Pre-heat oven to 350 degrees, and place all ingredients into a large baking dish. Turn chicken to coat. Bake until chicken juices run clear, 45-60 minutes (just depends). You'd want to use THAWED chicken for this method.

***Crock pot Cooking: (This is how I always do it!)
I put the FROZEN (or you can use thawed but I've always used frozen this way) chicken in the crock pot and then in a separate bowl I mix the other ingredients together and pour over the chicken. Set the crock pot to low and let it cook away for 6-8 hours.

****For Freezing:
Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. You'd want to start off with THAWED chicken.

--Serve over rice. Crock pot method is the way to go! :) Enjoy!

Tori's Meatloaf

*3 lbs Hamburger
*Italian bread crumbs (no exact amt, use enough so that mixture isn't too soggy, want it to be that of meatball texture)
*2 Eggs
*1 tsp Salt
*1 tsp Pepper
*1 Medium chopped onion
*1-2 Tbsp Worcestershire sauce
*2 (15 oz) Cans tomato sauce (divided)
*1 Green bell pepper chopped
*1 c. Light brown sugar (divided)

-In a large mixing bowl mix first 9 ingredients together using only 1 can of the tomato sauce (save the second can for sauce!). Add in 1/2 c. of brown sugar and mix well.

-Spray cooking pan with nonstick cooking spray. (Don't have to do this step...I've done it both ways)

-Preheat oven to 350*. I just plop meat mixture in the casserole dish and smooth it out so the top is even and then poke the holes across the top. Bake it for about 45 minutes, and then pull it out and spoon most of the grease out of it. Before putting it back in the oven pour the topping on it.

-Topping:
*1 Can of tomato sauce
*1/2 c. Light brown sugar
**Heat sugar and sauce together until it's well incorporated. (Can heat in the microwave!)
**Pour on top of the meatloaf and put back in the oven. Bake for another 45 minutes or until the meat is cooked through. I like to let it bake until the top gets a little thick and carmaelized. This is our favorite meatloaf recipe. I found the original online somewhere and changed a few things to make it my own. Enjoy!!!