MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: MultiMeat Pie
 Categories: Beef, Poultry, Pork, Fruits, Herbs
      Yield: 11 Servings

  1 1/2 lb Ground beef
    1/2 ts Salt
    1/8 ts Cinnamon
    1/8 ts Ground cloves
    1/8 ts Ginger
      2 c  Cooked chicken; chopped
      2 c  Cooked pork; chopped
      4    Dates; chopped
    1/4 c  Chicken stock
      2 lg Hard-boiled egg
      1 tb Currants
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Mace
      4    Mushrooms; in thin slices

MMMMM-----------------------POLENTA CRUST----------------------------
  1 1/2 c  Polenta
      2 oz Parmesan cheese
      2 tb Butter
  7 1/2 c  Milk & water; mixed

        Ground black pepper

  MMMMM---------------------------SAUCE-------------------------------
      1/4 pt Water
        2 tb Crunchy peanut butter
      1/2 cl Garlic; crushed
        2 tb Balsamic vinegar
      1/2 tb Lemon juice
      1/2 ts Anchovy essence

  PREPARE THE POLENTA THE NIGHT BEFORE: In a large saucepan,
  bring the milk and water to the boil and stir in the salt.

  While stirring with a wooden spoon, trickle the polenta
  into the boiling liquid in a steady stream and continue
  stirring until the mixture has thickened.

  Lower the heat and simmer gently for about 20 minutes,
  stirring very frequently.

  Add the butter, grated parmesan cheese and pepper.

  Lightly grease a shallow roasting pan and pour in the
  polenta mixture. Cool then chill overnight.

  FOR THE PIE: Grease a deep pie dish. Cut out a circle (or
  square) of the polenta-- enough to make a pie crust top
  reaching to the edges of the pie dish. Set it aside.

  Cut a similar piece for the bottom of the dish. Line the
  sides of the dish with the remaining polenta. (So the
  entire *pie crust* will be made of polenta).

  In a small bowl mix the ground beef, 1/8 tsp cinnamon,
  ground cloves and ginger, salt and pepper. Steep for 15
  minutes.

  In a second bowl, mix the chicken, dates, currants 1/4
  teaspoon cinnamon, nutmeg and mace and chicken stock.
  Allow to steep. In a third bowl combine the pork and all
  the sauce ingredients. Allow to steep for 15 minutes.

  Around the outer edge of the pie case pack in the steeped
  beef. Just inside the beef, pack in the steeped chicken/
  fruit mix. Just inside the chicken, pack in the steeped
  pork.

  This should leave a *hole* in the centre for the two hard
  boiled eggs.

  Sprinkle sliced mushrooms across the top of the meats.

  Brush the topsides of the polenta with a little melted
  butter and cover the pie mix with the polenta top
  (previously set aside). Brush the top of the polenta with
  melted butter.

  Bake the pie for 15 minutes at 425+.F/218+.C, reduce the
  heat & cook for about another 30 minutes at 350+.F/175+.C
  (until the polenta is evenly browned - do not allow to
  burn).

  Serve with cooked artichoke hearts, stir-fried broccoli
  florets and cooked ramen noodles.

  You could also serve beans and a lettuce/cilantro salad as
  a side dish.

  By Sandra Hyde on June 17, 2002

  Recipe from: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... The Mexican Tamale Association has strict rules about that.

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)