–MUSH–
1 cn (8 oz.) of tomato sauce
3 C.water
1 1/2 ts Salt
1 ts Cumin seed
1 tb Butter or margarine
1 c Yellow corn meal
-SAUCE-
2 tb Bacon drippings
1 lg Onion; finely chopped
1 lb Ground chuck
1 qt (4 c.) canned tomatoes; pear
-shaped
1 tb (or more) chili powder
1/4 ts Cumin seed
Garlic powder to taste
Worcestershire sauce to
-taste
Joanne Dean
Cumin seed is a distinctive spice of Mexico, brought there by the Spanish,
who in turn had received it from the Moors. Be sure to get the white cumin
of Mexican or European groceries, not the black cumin of Indian groceries.
Mush: Combine the tomato sauce, water, salt, cumin seed, and butter in the
top part of a double boiler; bring to a boil over direct heat. Gradually
stir in the corn meal, then place the pot over boiling water. Cover and
cook for 45 minutes.
Sauce: Heat the bacon drippings in a large skillet, add the onion and
ground beef, and saute until the meat is nicely browned, stirring
frequently with a fork. Add the tomatoes and seasonings, cover, and simmer
gently for 30 to
40 minutes.
Make a nest of mush on each plate and pour the sauce over it.
Yields
1 Servings
