Tamale Pie in the Slow Cooker

Ingredients

• 1 pound ground turkey or beef
  
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (10 ounces) enchilada sauce
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 eggs
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream and additional minced fresh cilantro, optional

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
2. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Or put muffin mix on top and transfer to 400 degree oven for 20 minutes.
4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Originally published as Slow Cooker Tamale Pie in Taste of Home August/September 2010, p 57

Nutritional Facts

1-1/4 cups (calculated without sour cream) equals 392 calories, 16 g fat (7 g saturated fat), 107 mg cholesterol, 1,149 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.

Szechwan Chicken with Cashews

I made this 2/25/88, also for Allen's 6th B'day, and again 5/4/94 as marked in the Betty Crocker International Cookbook.  The last entry says "no onion or peppers;  add 1/2 head bok choy and lean straw mushrooms.
2 whole chicken breasts, cut into 1/2 inch pieces.
1 egg white
1 tsp cornstarch1 tsp salt
1 tsp finely chopped ginger root (I grate it)
Dash of pepper
1 Tbl peanut oil
6 scallions (with tops), chopped (reserve 2 Tbl tops)
1 large pepper, cut into 1/2 inch squares
1 can (4 oz) button mushrooms, drained (reserve liquid) or straw mushrooms
2 Tbl Hoisin sauce
2 tsp chili pepper paste or 1 tsp chopped dried red pepper
1/2 cup chicken broth
2 Tbl cornstarch
2 Tbl cold water
2 Tbl soy sauce

Cut up the chicken.  Mix egg white, 11 tsp cornstarch, ginger root, soy sauce and some black pepper in a 2 quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 Tbl oil in wok or skillet until hot.  Stir fry cashews until light brown, about 1 minute; drain on paper towels.  Sprinkle with 1/2 tsp salt.  Heat 2 Tbl oil until hot.  Add chicken; stir fry until chicken turns white, about 3 minutes.  Remove chicken.  Heat remaining 1 Tbl oil until hot.  Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste.  Stir fry about 1 minute.  Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix 2 Tbl cornstarch, 2 Tbl water, and 2 Tbl soy sauce; stir into chicken mixture.  Cook and stir until thickened, about 1 minute.  Stir in cashews; garnish with reserved green onion tops.

Hummus

1 can chick peas (garbanzo beans), drained.  Reserve liquid.
Tahini or 1/2 cup sesame seed blended with reserved liquid and 1 clove garlic, halved (in blender)
3 Tbl lemon juice
1 tsp salt
If you are using the sesame seed combo, blend that first, then add the rest of the ingredients and blend until of uniform consistency.

Guacamole

2 very ripe avocados, mashed
1 small onion, minced
1 green jalapeno chili, minced
1 Tbl lime juice (lemon as subs. if nec.)
1 tsp snipped cilantro (optional)
1/2 tsp salt
1 medium tomato, chopped

Mix avocados, onion, chili, lemon juice, cilantro and salt.  Stir in tomatoes.  Cover and refrigerate at least 1 hour.  Serve with tortilla chips.  Also great on cheeseburgers.  I have substituted salsa in a pinch for everything but the avocado.