Potluck Recipe #3: Tamale Pie

Ever since we started talking about the idea of hosting potlucks to support Open Arms, I've been thinking about this recipe. It comes from my mother-in-law, Daphne Ahlenius, who is English but has taken to California fare like a native. She brings Tamale Pie to nearly every family event, and we love it for the savory tang of the tomatoes, moderate spice and, of course, the comfort of melted cheese. Enjoy!

If you like it, consider serving it at your own potluck -- we still have spots if your interested in getting involved.

Tamale Pie

(Serves 8-12 people)

2-3 medium onions chopped

1 lb. ground turkey

1 12-ounce can tomato paste

1 28-ounce can peeled tomatoes, chopped

1 14-ounce can cream-style corn

1 cup polenta (corn meal)

2 tbsp. chile powder

1/2 tsp. cumin

2 tsp. salt

1 cup milk

shredded cheese

black or Kalamata olives

1. Preheat oven to 325 degrees.

2. In a large pot, saute onions in olive or canola oil until clear and soft.

3. Add turkey and cook until lightly browned.

4. Add tomato paste, tomatoes, corn, polenta, spices and milk to the turkey.

5. Pour ingredients into a large baking pan and bake for 1 hour in the middle of the oven.

6. Remove from oven, sprinkle with cheese and olives, and broil until cheese is melted -- just a few minutes should do it!

Potluck Recipe #2: B.L.T. Soup

We’ve got soup on our mind this month, as the chill of winter persists.

The familiar BLT combo isn’t just for sandwiches anymore; this original recipe turns the favorite trio into a delicious soup.

Like all of the recipes in our potluck series, this one’s great for feeding a crowd. We still have spots for hosting a potluck—find out how to get involved.


B.L.T. Soup

(Serves 8 to 12 people)

1 lb. regular sliced bacon diced in 1” squares
3 cans diced tomatoes (28 oz. each)
2 tbsp. chicken-soup base (I use Better than Bouillon brand)
2 heads iceberg or romaine lettuce chopped in 1” squares
2 cups water
1/2 cup mayonnaise (or to taste)
Salt and pepper


1. In a frying pan or griddle, cook bacon until it is brown and crispy. Reserve bacon fat.

2. In a large soup pot, combine bacon, diced tomatoes, chicken-soup base, lettuce and water and bring contents to a boil.

3. Add the mayo and 2 tablespoons of the bacon fat. Reduce heat and simmer for 5 minutes or until lettuce is wilted.

4. Season with salt and pepper to taste.


Note: If there’s not enough bacon flavor, you can add a little more bacon fat. If you like lots of mayo on your B.L.T sandwich, feel free to add a little more mayo to your soup!


Makes about 4-5 quarts.


Recipe contributed by Carol Hancuh, Open Arms volunteer