Recipe: Chicken-Tamale Pie (using cooked chicken, 1950's)

CHICKEN-TAMALE PIE

1/4 cup butter or margarine, divided use
1 medium onion, chopped
1 clove garlic, chopped
4 cups cooked chicken meat, in large pieces
2 to 3 tsp. chili powder
1 cup sliced pitted ripe olives
1/2 tsp. ground coriander
1 (10 oz.) can tomato puree
3 1/2 tsp. salt, divided use (or to taste)
1/2 tsp. ground black pepper
6 cups chicken broth, divided use
2 tsp. salt
2 cups corn meal

In 1 tablespoon melted butter in large skillet, saute onion and garlic until tender.

Add chicken, chili powder, ripe olives, coriander, tomato puree, 1 1/2 teaspoons salt, black pepper, and 1/2 cup chicken broth. Cover; simmer 15 minutes.

Bring the remaining 5 1/2 cups chicken broth to a boil; add 2 teaspoons salt; slowly stir in corn meal. Add 3 tablespoons butter; cook, stirring constantly, 5 minutes.

Start heating oven to 300 degrees F.

Butter 3-quart casserole; line it with half of corn meal mush. Pour in chicken mixture; cover with rest of mush.

Bake in the oven at 300 degrees F for 1 1/4 hours.

Makes 6 hearty servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's