Recipe - Beef Pot Pie With Cornmeal-Cheese Crust

1 pound Chuck steak; cut in pieces
1 tablespoon Oil
1 Bell pepper; chopped
1 md Onion; chopped
1 cn (7.5oz) tomatoes; undrained
One fourth cup Tomato paste
1 (up to)
2 Jalapenos; chopped
1 tablespoon Chili powder
1 teaspoon Sugar
2 cup Cold water
One fourth teaspoon Salt
1 Recipe cornmeal crust (see
recipe)
One half cup Shredded cheese

Brown beef in oil. Cook pepper and onion in drippings until tender. Add
beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE:
This may be too much water, start with much less and add more if
necessarythe recipe wasn't clear!). Bring to a boil, reduce heat and
simmer 1 hour until beef is tender. Spoon into a 10x6x2inch baking dish.
Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20
minutes. Sprinkle with cheese and let stand 5 minutes before serving.

FROM RACHEL YANCEY

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.