Recipe - Southwest Meat Pie

6 Bacon slices
1 pound Lean ground beef
1 cup Corn, canned
One fourth cup Green bell peppers finely
Chopped
One fourth cup Onions finely chopped
One fourth cup Cornmeal
One half teaspoon Oregano
1 teaspoon Chili powder
1 teaspoon Salt
1/8 teaspoon Black pepper
8 ounce Tomato sauce
1 lg Egg
One fourth cup Milk
One half teaspoon Dry mustard
One half teaspoon Worcestershire sauce
1 One half cup Cheddar cheese, shredded
One fourth cup Sliced black olives
One fourth cup Green chiles chopped
Pie crust:
1 cup Allpurpose flour
2 tablespoon Cornmeal
1/3 cup Bacon fat or shortening

1. Fry bacon until crisp; break into large pieces. 2. Chill 1/3 cup bacon
drippings until firm to use for crust, or use vegetable shortening instead.
3. Brown ground beef in large skillet, drain well. Stir in corn, green
pepper, onion, corn meal, oregano, chili powder, One half teaspoon salt, pepper,
tomato sauce and half the mild green chiles. Keep warm while preparing pie
crust. 4. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in
bacon drippings with two knives or pastry blender until mixture is the size
of small peas. Sprinkle 34 tablespoons water over mixture; stir with fork
until dough holds together. Form into a ball and flatten to One half inch thick.
Keep edges smooth. Roll out on a floured surface to a diameter 1One half inch
larger than inverted 9inch pie plate. Fit into pie plate and fold edges to
form a rim, then flute edges. 5. Place the ground beef mixture into pie
crust. Bake in preheated 425degree oven for 25 minutes. 6. Combine egg,
milk, One half teaspoon salt, dry mustard, Worcestershire sauce, half the cut or sliced up
olives, 2 tablespoons mild green chiles and shredded cheese. Spread on top
of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or
until cheese is melted and bubbly. Let stand 10 minutes before slicing.

Recipe By : Jo Anne Merrill

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip