TAMALPIE.TXT                                                     D-46

                           TAMALE PIE

  1 cup chopped onion                1 cup chopped green pepper
  3/4 - 1 lb ground chuck            2 8 oz cans seasoned tomato sauce
  1 12 oz can whole kernel corn,     1 cup chopped ripe olives
    drained                          1 Tbs sugar
  1 clove garlic, minced             2 - 3 tsp chili powder
  1 1/2 cups sharp cheddar cheese,   1 tsp salt
    shredded                         dash of pepper
 CORN MEAL TOPPER
  3/4 cup yellow corn meal           1/2 tsp salt
  2 cups cold water                  1 Tbs butter or margarine

 1. Heat the oven to 375 degrees and grease a 10 X 6 X 1 1/2 inch (or
    larger) baking dish.

 2. In a large skillet or pot, cook the onion and pepper in a little
    olive oil until just tender.

 3. Add the meat and brown.  Drain off liquid.

 4. Add the tomato sauce, corn, olives, garlic, sugar, chili powder,
    salt, and pepper.

 5. Bring to a boil, reduce heat, and simmer for 20 - 25 minutes until
    mix thickens up a bit.  Remove from heat.

 6. Stir in the cheese until melted.  Pour into the baking dish.

 7. In a pot, stir the cornmeal and salt into the water.  Cook and stir
    until thickened.

 8. Remove from heat, stir in the butter until melted and mixed well.
    Spoon by small amounts to cover the meat mix.

 9. Bake for 40 minutes.

 HLRCHIKN.TXT

              HONEY, LEMON, AND ROSEMARY GLAZED CHICKEN     (Sherry)

  1 cut up chicken                   1/3 cup honey
  1/4 cup lemon juice                2 tsp dried rosemary, crushed
  1/4 tsp crushed red pepper

 1. Heat oven to 350 degrees.

 2. Combine the honey, lemon juice, rosemary, and pepper in a bowl.

 3. Brush on chicken.

 4. Bake for 1 hour, brushing occasionally with the glaze.