Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream. 

Gluten Free Sweet Cornbread (or Mix)

Ingredients

Dry Mix:

2/3 Cup Sugar

½ teaspoon Baking Soda

1 Cup Cornmeal

1 Cup Pamela’s Gluten Free Bread Mix

½ teaspoon Salt

Add To Dry Mix:

½ Cup Butter

2 Eggs, slightly beaten

1 Cup Buttermilk (or Plain Milk Kefir)

Directions

Preheat oven to 375 degrees. Grease an 8x8-inch square baking pan.

Melt butter.

Pour dry mix into a large mixing bowl and stir to combine.

Add melted butter, eggs and buttermilk (or kefir). Stir until thoroughly incorporated.

Pour batter into prepared baking pan.

Bake for 30-40 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool for 5-10 minutes before cutting and serving.

* Note: Dry Mix fits well in a Pint-and-a-half size mason jar.

Winter Bean Soup (or Mix)

Ingredients

Dry Mix:

1/3 Cup Dried Yellow Split Peas

1/3 Cup Dried Green Split Peas

1/3 Cup Dried Baby Lima Beans

1/3 Cup Dried Pinto Beans

1/3 Cup Dried Kidney Bean

1/3 Cup Dried Great Northern Beans

1/4 Cup Dried Minced Onion

1/4 teaspoon Ground Cumin

1/4 teaspoon Granulated Garlic

Add to Dry Mix:

2 Cups Gluten Free Chicken Broth

8 Cups Water

2 Large Carrots, peeled and sliced

2 Large Celery Stalks, sliced

2 Pounds Smoked Ham Shanks or Meaty Ham Bone

Directions

Heat broth, water and Dry Mix to boiling in a large pot (4-quart).

Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Stir carrots and celery into bean mixture. Add ham shanks (or ham bone). Heat to boiling; reduce heat. Cover and simmer for about 2 hours or until beans are tender.

Remove ham shanks (or ham bone). Remove meat from bone. Cut into bite-size pieces stir meat into soup. Heat until hot.

* Note: Dry Mix fits in a Pint size mason jar.

* Adapted from http://www.budget101.com/content.php/371-Winter-Bean-Soup-Mix