Vincent Price Cooking Club- Recipe Two

For this post, I made the Chili Pie recipe from Mary and Vincent Price’s Come into the Kitchen Cookbook. This recipe was very, very easy because you use packaged cornbread mix. As I mentioned in the first VPCC, I am a vegetarian so I omitted the ground beef. It was still delicious! Chili Pie could easily become a staple. I will definitely be making this again and again. As someone originally from the South, I grew up eating cornbread, so I love this!

Chili Pie

1 pound ground beef

1 onion, chopped

1 tablespoon oil

1 cup cooked red beans

1/2 teaspoon chili powder

1/2 teaspoon salt

1 tablespoon Worcestershire sauce

Tabasco sauce (a dash)

8 ounces tomato sauce

1 8- or 10- ounce package cornbread mix

 

Brown the ground beef and the chopped onions in the oil. Add the red beans, chili powder, salt, Worcestershire, a dash of Tabasco, and the tomato sauce. Simmer for 15 minutes and then pour into an oiled 9-inch pie pan. Make up the cornbread mix as the label directs. Pour on top. Bake in 450 degree F. oven for 20 minutes or till the cornbread is done. Invert on a platter. Makes 6 servings.

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Vincent Price Cooking Club

For the first post of the VPCC, I decided to make something from the Come into the Kitchen Cook Book by Mary and Vincent Price. I snapped up this cookbook at a local store here in Salem called the Book Bin. I decided on the Hush Puppies recipe. These aren’t your typical Long John Silvers hush puppies where each one is perfectly round. You can tell just by looking at these that they are homemade. I had a little trouble at first getting them to form into shapes, so I just added another egg.

 

Hush Puppies

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon salt

1/2 minced onions

1 egg, beaten (I used two)

2/3 cup milk

bacon fat (preferably left from fried fish) —NOTE: Because I am a vegetarian, I used vegetable oil.

Mix together the cornmeal , baking powder, and salt. Stir in the onions, egg(s), and milk. Mold into finger shapes and fry in hot bacon fat in which fish has been fried. Makes about two dozen.

The verdict: I really like how these came turned out. The hush puppies had a nice onion-y flavor and the outside was crunchy and delicious! I recommend making this recipe. 🙂

 

 

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