1 pound Ground Beef
2 pound Ground Sausage
1 small Onion (chopped)
1 clove Garlic (minced or 2 tablespoons powder)
1 10 ounce can Diced Tomatoes
2 10 can Enchilada Sauce
1 Green Pepper (chopped)
1 16 ounce can Whole Kernel Corn
1 4 ounce can chopped Black Olives (optional)
1 4 ounce can chopped Jalapenos (hot) or Green Chilies (mild)
3 tablespoons Chili Powder
1 teaspoon Black Pepper

In a 10” Dutch oven cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender. Break beef mixture into desired consistency while cooking i.e., fine or chunky and drain. Stir in tomatoes, corn and remaining ingredients and heat to a boil. Add ground beef to sauce.

1 cup Cornmeal
1 cup Milk
2 Eggs (beaten)
1 cup Cheddar Cheese
1 cup Mozzarella Cheese

While sauce is heating mix the beaten eggs, milk, and corn meal until smooth, but do not over beat. Spoon the corn meal mixture evenly over meat sauce. Sprinkle the cheese on top and bake 30 to 45 minutes or until cheese is golden brown. Allow to cool 15 minutes before serving.

Warm the second can of enchilada sauce in an 8” Dutch oven. Spoon over individual portions of Tamale Pie, or better still a dash of hot sauce! Serve with Spanish rice and refried beans to round out this meal.




Henri’s Filipino Chicken

1 whole Chicken, Fryer (cut into 8 pieces)
1 medium Onion (sliced)
2 cloves Garlic (crushed)
1 dash Good Vinegar (Red Wine or Cider)
6-8 whole Cloves
2-3 Bay leaves
Paprika
3-4 tbsp Vegetable Oil
1 15 oz can of Chicken Broth (homemade is better)
Salt & Pepper (to taste)

Preheat a 12” Dutch oven, add oil and sauté the onions and garlic just long enough to flavor the oil. Add chicken and cook till golden brown. At this point we are just browning the chicken. Add a dash of vinegar and continue to brown. Add chicken broth, cloves, bay leaves, salt and pepper. Cover and simmer over medium high heat stirring occasionally. Add a little water if necessary to maintain liquid level (just enough to cover 1/4 of chicken). Cook 20 to 30 minutes. Sprinkle paprika over chicken during last 10 minutes.

Serve over rice and grilled pineapple slices on side.