Title: Beef Pot Pie with Cornmeal-Cheese Crust
Categories: Meat
Yield: 8 Servings

1 lb Chuck steak; cut in pieces
1 tb Oil
1 Bell pepper; chopped
1 md Onion; chopped
1 cn (7.5-oz) tomatoes; undrained
1/4 c Tomato paste
1 -(up to)
2 Jalapenos; chopped
1 tb Chili powder
1 ts Sugar
2 c Cold water
1/4 ts Salt
1 Recipe cornmeal crust (see
-recipe)
1/2 c Shredded cheese

Brown beef in oil. Cook pepper and onion in drippings until tender. Add
beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE:
This may be too much water, start with much less and add more if
necessary--the recipe wasn't clear!). Bring to a boil, reduce heat and
simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish.
Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20
minutes. Sprinkle with cheese and let stand 5 minutes before serving.

FROM RACHEL YANCEY

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.