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INGREDIENTS

GROUP II
1/4 ts Onion powder
1 tb Tomato paste
1/4 ts Cumin
1/2 ts Chili powder
1 ts Sea salt (optional)
1/4 ts Garlic powder
1/2 Bell pepper, chopped
2 c Cooked AM 7 Bean & Barley
1/4 c Chopped parsley
1 ts Chili powder
1 1/2 c AM Cornmeal
2 tb Vegetable oil
1 ts Sea salt (optional)
2 1/2 c Cold water
1/4 c Grated cheese
1/2 c Onions ; chopped
1/4 c Sliced ripe olives
1/2 c Celery ; chopped
GROUP I
3 tb Water
1/2 c Canned corn

Recipe

INSTRUCTIONS

Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet, saute onion in oil and combine all Group I ingredients. Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed. Stir constantly to prevent sticking. Adjust seasonings to taste. Combine the ingredients of Group II except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly. Oil a 8" x 8" pan and spread 2/3 of the cornmeal mixture over the bottom and sides. Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top. Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30 minutes or until golden brown. Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

NOTES

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Tamale Pie

GROUP II 
1/4 ts Onion powder 
1 tb Tomato paste 
1/4 ts Cumin 
1/2 ts Chili powder 
1 ts Sea salt (optional) 
1/4 ts Garlic powder 
1/2  Bell pepper, chopped 
2 c Cooked AM 7 Bean & Barley 
1/4 c Chopped parsley 
1 ts Chili powder 
1 1/2 c AM Cornmeal 
2 tb Vegetable oil 
1 ts Sea salt (optional) 
2 1/2 c Cold water 
1/4 c Grated cheese 
1/2 c Onions chopped
1/4 c Sliced ripe olives 
1/2 c Celery chopped
  GROUP I 
3 tb Water 
1/2 c Canned corn

Mash cooked 7 Bean & Barley.  Mix tomato paste with water.  In skillet,  saute onion in oil and combine all Group I ingredients. Let these cook  over medium heat; if the beans were hot to begin with, no more than five  minutes cooking is needed.  Stir constantly to prevent sticking.    Adjust seasonings to taste.  Combine the ingredients of Group II except  for cheese in a heavy pan, and cook over medium heat until cornmeal  thickens and comes to a boil, stirring constantly.  Oil a 8" x 8" pan and  spread 2/3 of the cornmeal mixture over the bottom and sides.  Pour the  bean mixture into the cornmeal crust and spread rest of cornmeal mix on  top.    Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30  minutes or until golden brown.    Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold  Reprinted by permission of Arrowhead Mills, Inc.  Electronic format courtesy of: Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

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Nutrition

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Serving Size: 1 Recipe (553g)
Recipe Makes: 1 Recipe

Calories: 474
Calories from Fat: 277 (58%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 6.5g
Cholesterol 22.6mg		7 %
Sodium 1388.7mg		48 %
Potassium 1156mg		30 %
Total Carbohydrate 45.6g		13 %
	Dietary Fiber 9g	36 %
	Sugars, other 36.6g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 474

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