1930's Canadian Tamale Pie Recipe
welcome friends welcome back to Sundaymorning and the old cook book show today
we're going to revisit the mixing bowlpublished by the ladies aid of the
Welland County General Hospital WellandOntario and this is 1930 Welland is a
city or it's now a city that is downtowards Niagara Falls maybe an hour and
a half to two hour drive depending ontraffic away from where I live and well
Andy is one of those cities that interms of international trade and
transport is fairly important becausethe Welland Canal bisects it it goes
right through it and the Welland Canalis a shipping channel that if you need
to get your boat past Niagara Falls youhave to go through Welland so if you
want to go from the Atlantic Ocean toChicago or the Atlantic Ocean to Detroit
you've got to go through Welland and soit brings me to this recipe called
tamale pie and then at the end I'm alsogoing to contrast the 1930 tamale pie
recipe in this Canadian cookbook withthe 1930 tamale pie recipe in this
community cookbook from Santa MonicaCalifornia now the reason I find tamale
pie kind of interesting in this book isI was born in 1966 and I remember when
my cousin's came up to visit for thesummer from Arkansas in 1976 they
brought with them and this is gonnasound really funny they brought with
them old El Paso taco shells and tacostuff and as a 10 year old boy I was
completely blown away because it wastotally incomprehensible to me that from
the same continent as where I livedthere was this whole world of flavors
that I had never tasted beforeand I know you're laughing because it's
old El Paso but what I'm trying to sayis even into the 1970s and early 1980s
Mexican or Southwest or tex-mex wasn't athing in Toronto there may have been
pockets of it but it wasn't somethingthat was prevalent it wasn't a flavor
that you could say hey let's you know godown to the restaurant and get it there
may have been one or two in the city butI certainly had never expect
in stem and so I have to imagine in 1930tamale pie would kind of fall into the
same area in Welland Ontario so I'vestarted it I've got cornmeal in here
I've put in some cold water and now Iput in some boiling water and it says to
cook this for an hour over a doubleboiler so we've reached kind of loose
porridge consistency I'm gonna turn thatoff I've got a frying pan coming up to
heat and I'm gonna put in a little bitof fat
it says to yoosu it I didn't have anysuet so I'm gonna use lard I think lard
is fine for this time period and forthis recipe
and once that lard has melted we go inwith a diced onion and we just want to
fry that off it says until it Browns theonions looking good so it says now to
put in a pound of ground beef or porkI'm gonna use beef and we fry this off
which looks nice and brown okay the meathas browned up nicely next skin is some
tomato canned tomato and salt pepper andthese are to taste it says I believe
that says to taste and then last and theonly real spice in this is some cayenne
pepper to taste so well sprinkle some inI don't know Chef John come up with this
now it says to spread a layer ofcornmeal in the bottom of a casserole
dish and so I'm gonna say 1/2 becausewe're going to then put in a layer of
the meat so spread that out and now themeat goes on top into a layer and then a
last layer of cornmeal
now it says to bake it for 45 minutesbut it doesn't say what temperature to
bake it at and there's the timer goingoff for the cake that I have in the oven
I've got a Meyer lemon cake in the ovenso I'm gonna take the cake out and I'm
gonna stick this in at 350 degrees forabout 45 minutes so stick around for the
taste test
hello friends Glenn's tamale pie hasgiven completed we took it out of the
oven a few minutes ago to let it coolbut we have had an intense debate about
whether or not it was a bowl or platedoes the bowl or point is it for sowho
so we don't really know yet so we haveboth ready so here we go let's take a
look cuz it seems like there's still alot of tomato liquid and other yes and
yet as you scoop it out no oh I'm gonnasay bowls a bowl yes a bowl that's so
here's an interesting so a lot moreliquid than I expected
yes well the the Welland version the onethat I made you put layers in the one
from California has a couple of otherextra ingredients it has a can of corn
or kernel corn garlic green pepper andchili powder and a can of ripe olives so
a little more flavor - a little moreflavor and you mix it all together
instead of having layers you mix it alltogether and you put it in a casserole
and you stick it in the ovenso it's their clothes I mean this one
only has chili powder instead of cayenneas an extra flavor so I'm kind of
surprised and I wonder what you knowtamale pie is today because again it's
it's not something that is somethingthat I make no okay so that's great I
want something that - it's still hotthough careful mm-hmm it said Cayenne to
taste your taste was a lot maybe alittle bit too much okay so it's an
interesting dish I think if I if I didit this again I would make the cornmeal
mixture a little stiffer to get nicelayers mm-hmm
or I'd just go ahead and mix it alltogether just stir it all together and
put it in the casserole because I thinkthat would be really good too okay I'm
giggling I'm giggling because I havethis image of oh not to be them Bob
bibimbap right even bat love even backfor the Len likes to eat all of his
parts separately he doesn't like itmixed I don't like it mixed together we
were sitting in a restaurant and we werein Chicago in a Korean restaurant in
Chicago yeah and and was serving us cameover and told Glenn that he was not
hating it correctly and gave it a goodstir for him and she just took it out of
my hand and I stirred it and then handedit back to me I'm like well I like it
that way but I did so which is why Ithink it's funny they're like I would
just stir it all up cuz you're not astirred up all I'm no I'm kind of guy
sometimes peas corn broccoli everythingneeds to be separate on the plate yes no
I think in this case I would I wouldexcite a stir it all together so I you
know I I do find this interesting that Ido find it interesting that this dish is
in this cookbook no well worth it forthis time period and that really it's
not all that different from the onethat's in the cookbook from Southern
California it's that that that basiccooking is kind of the same same no
matter where you go slight variationsright it's the it's and the irony is
that would be that samemy family makes the best oh but my
region makes the best my region byregion by region difference right if
anywhere in the world and it's alsotamale pie is not a recipe that I've
seen in any other community cookbookfrom Ontario in this time period so I
wonder if it's someone who someone movedif someone had relatives somewhere else
yes or is it because of where Welland isand it had a lot of shipping and a lot
of people passing through it yeah and somore information more information being
shared which is which is quiteinteresting that being said if you make
a modern version of a tamale pie thatyou really love tell us all about it in
the in the comment section I'd love toknow what you make in 2020 as a tamale
pie but I'm gonna enjoy eating this Ithink over the next couple days so
thanks for stopping by see you againsoon
you
1930's Canadian Tamale Pie Recipe. Welcome Friends! Today on the Old Cookbook Show, we are going to make a 1930's Depression era Canadian version of a Tamale Pie Recipe. Tamale Pie probably wasn't something that a lot of Canadians were eating in the 1930's - so this Tamale Pie Recipe was a bit of an exotic anomaly in this cookbook. Ingredients: 1½ cups cornmeal 1½ tsp salt 2 cups cold water 4 cups boiling water 1 ounce suet 1 onion, chopped 1 pound ground beef or pork 1 cup canned tomatoes Salt and pepper to taste Cayenne pepper to taste Method: Preheat oven to 350ºF Mix cornmeal, salt, and cold water; add boiling water. Stir well and cook in a double boiler for 1 hour. Render suet, and cook onion until it browns. Then add meat and brown it, add tomatoes and cook 5 minutes. Add salt, pepper and cayenne to taste. In a greased casserole, add an inch layer of cornmeal. Add the meat in a layer, and then a final layer of cornmeal. Cover and bake for 45 minutes. Remove cover and brown. 1930 ‘The Mixing Bowl’ The ladies Aid Welland County General Hospital #LeGourmetTV #GlenAndFriendsCooking Have you joined our Channel? 99 cents a month to help us continue making great content: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url