Grandma's Christmas Eve Tamale Pie

We all know Grandma, she is the best cook but never follows a recipe, this is her guesstimate of how she makes it but do it to taste.

Crust
4 C broth from meat
3 C water
3 t salt
1 T chili powder

Bring to a boil and add white cornmeal, 3 C with water to make a thick paste. Stir in then cover pan and cook until thick. Turn off stove and simmer a few minutes.

Meat filling
2 pork roasts or a cheaper cut of beef
2 bags tamale meat
(you can just use beef and pork roasts)

Boil meat 3-4 hours - simmer. Refrigerate overnight to harden the fat, Take out meat and grind and grind and grind, sift broth to use in crust

Add to Meat
3 large onions (grind with meat)
1 can elpato
3-4 cloves garlic
Las Palmos red chili sauce, to taste
Salt and Pepper to taste
Cayenne pepper to taste
Cumin, to taste

Put down crust, then meat then cheese and olives. Bake at 350 until heated.

Pork Chops and Rice

This is Moms, that we grew up on and is Alex and Rileys all time favorite, absolutely kid approved.

4 to 6 pork chops
1 1/2 cups rice
1 package Lipton noodle soup mix
4 cups water

Brown pork chops and set aside. Brown rice in a skillet; add water and soup mix, bring to a boil and boil until soup mixture is dissolved, reduce heat and add browned pork chops. Cover and let simmer until water is gone, about 20 minutes.

By: JoAn