Chilean Corn Meat Pie
|Onions||2 Large, chopped|
|Lean beef||1 Pound, coarsely chopped|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Sweetened rhubarb sauce||1⁄2 Cup (8 tbs), drained|
|Hard-cooked eggs||2 , sliced|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Cooked chicken slices/Cooked turkey slices||4 Medium (Thick Slices)|
|Creamed corn||3 Cup (48 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Saute onions in margarine until soft.
Add beef, raisins, parsley, and seasonings.
Cook until meat is done.
Spread meat in bottom of 1 1/2-quart buttered casserole.
Spread on a thin layer of rhubarb sauce; top with slices of egg, olives, and then the slices of chicken.
Heat corn in skillet with remaining ingredients.
Adjust sugar to your taste.
The Chileans Eke it rather sweet.
Pour the cooked corn topping over the meat.
Bake for about 15 minutes until topping is browned and all is piping hot.
Also good in individual casseroles.