Title: Beef pot pie with cornmeal-cheese crust
 Categories: Meat
      Yield: 8 Servings
 
      1 lb Chuck steak; cut in pieces
      1 tb Oil
      1    Bell pepper; chopped
      1 md Onion; chopped
      1 cn (7.5-oz) tomatoes; undrained
    1/4 c  Tomato paste
      1    -(up to)
      2    Jalapenos; chopped
      1 tb Chili powder
      1 ts Sugar
      2 c  Cold water
    1/4 ts Salt
      1    Recipe cornmeal crust (see
           -recipe)
    1/2 c  Shredded cheese
 
  Brown beef in oil. Cook pepper and onion in drippings until tender.
  Add beef, tomatoes, paste, pepper, chili powder, sugar, water and
  salt (NOTE: This may be too much water, start with much less and add
  more if necessary--the recipe wasn't clear!). Bring to a boil, reduce
  heat and simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch
  baking dish. Cover with crust. Cut slits in top. Bake, uncovered, at
  425 degrees for 20 minutes. Sprinkle with cheese and let stand 5
  minutes before serving.
  
  FROM RACHEL YANCEY
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded