Crisscross Ham Tamale Pie

Name: Crisscross Ham Tamale Pie
Yield: Makes 6 to 8 servings
Cuisine: United States
Ingredients: 1½ tsp. chili powder; 2 tblsp. flour; 1 green pepper; 2 c. tomato juice; 1 (1 lb.) slice ready-to-eat ham or 2½ c. cubed baked ham; 3 tblsp. salad oil; ¾ c. chopped onion; 1 clove garlic, minced; 1 egg, beaten; 1 (4 oz.) can mushroom stems and pieces; 2 c. cooked lima beans (fresh, frozen or canned); 1 (14 oz.) pkg. corn muffin mix; ½ c. milk

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Widely praised Farm Journal recipe from our Country Cookbook

Ingredients

1 (1 lb.) slice ready-to-eat ham or 2½ c. cubed baked ham
3 tblsp. salad oil

Americas
United States
Main course
Pie

Method

Cut ham into 1" cubes.
Heat oil in large skillet. Add onion and garlic. Cook 5 minutes. Add the cubed ham. Sprinkle with chili powder and flour. Continue to cook over moderate heat 10 minutes. Stir occasionally.
Wash pepper. Remove core. Cut into eighths; add to ham along with tomato juice, mushrooms with liquid and lima beans. Bring to boil; reduce hea