Corn Pone Pie From Loren Martin Recipe




Corn Pone Pie From Loren Martin Ingredients

1 lb ground beef, sausage or
1 turkey
1/4 cup chopped onion
1 each can (17 oz) whole kernel
1 corn, drained
1 each can (14.5 oz) mexican
1 stewed tomatoes, drained
1/2 tsp pepper
1 each pkg cornbread mix, 6 oz
1 each can black olives, chopped
1 and drained

A Recipe for
Corn Pone Pie From Loren Martin

 

Work is the curse of the drinking class.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.



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This is a recipe for Corn Pone Pie From Loren Martin from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




Corn Pone Pie From Loren Martin

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.

Mignon McLaughlin, The Second Neurotic's Notebook, 1966






Corn Pone Pie From Loren Martin Directions

Brown meat and onion in large skillet, stirring until meat crumbles;
drain well. Stir in corn, beans, stewed tomatoes, olives and pepper;
cook over medium heat until the ingredients are thoroughly heated.
Pour into an 11 X 7 X 1 1/2 inch baking dish. Set aside. Mix
cornbread according to package directions; pour over meat mixture.
Bake at 400F for 25 minutes, or until golden brown.

Adapted from: Progressive Farmer, September, 1994; original recipe
submitted by Hallie Kimbrough, Lumberton, Texas.

Serves: 4

 

 

 

 

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