Don’t forget to dress the part
Tonight it’s sirloin beef tips in gravy (prepackaged) dumped into a pressure cooker with onions sauteed in olive oil, whole garlic cloves, potatoes, carrots, a handful of tiny pasta shells, tomato sauce, beef consomme, vegemite, basil, herbes de provence, bay leaf, fresh ground black pepper, and a splash of V-8 (spicy) and liquid smoke.
Oh, and smoked paprika.
Something like that is in my book also. Never have made it, though.
I make mine based on Tamale Pie (inna Box) we used to have in the '70s and '80s. I can’t remember the brand. As I recall, you sprinkled the cornmeal (in a pouch) over the top of the meat mixture, and then poured some water over it. I tried that years ago when I was making it from scratch, but it didn’t turn out right. So now I just make a cornbread batter.
Baja-style fish tacos and some fish sticks and French fries (from a real potato!) for the kids.
As a Catholic observing Lent, today’s meal was a grilled cheddar cheese sandwich stuffed with carmelized onions. Yummy!
StG
Pork chops, broccoli, and mashed potatoes.
I’ve always done the cornbread part by using the directions on the cornbread box. Comes out great. I should make it more often.
I’m pretty sure the vast majority of French fries start with a real potato. 
There’s a scratch recipe for that in the South Your Mouth website, but they include cheese and call it “Cheeseburger Pie.”
http://www.southyourmouth.com/2013/06/cheeseburger-pie.html
It looked intriguing for some reason, so I made it once when the Ukulele Lady was out of town (if she had seen it, she would have taunted me unmercifully). Using real onions (carmelized) and salt instead of soup mix.
Really awful; it ended up as the dogs’ dinner for the next two nights.
You know what I mean!
Tonight I’m making (vegetarian) teriyaki chicken with green and red peppers, onion and zucchini, served on a bed of basmati rice.
For dessert I’m making a yellow Bundt cake with chocolate frosting. I have to go get the ice cream while the cake is in the oven, tho; I forgot it at the store yesterday (it’s not a regular item for me). Yes, I prefer to have ice cream with my cake.
I was going to riff on THHGTTG and say, ‘That’s almost, but not quite, completely unlike tamale pie.’ But in fact, it is completely unlike tamale pie.
What, for the batter? 'Cause I use the recipe on the Albers box. Or is there a recipe specifically for tamale pie?
I was going to make some lemon chicken but I found some left over pineapple of undeterminate age in the nether regions of the fridge. Hey, cook it long enough, it’ll be fine. The fermented juice was a bonus.
Just threw the chicken bosoms, pineapple, soy sauce, key lime juice, worchester, and some Stone ground mustard in a casserole and baked it for about twenty minutes.
Came out really good.
I was too tired to make the nikumaki. I reheated the salmon loaf.
Yes - the recipe I have for tamale pie uses a cornbread mix for the top - just make it according to the box directions (usually an egg and about a 1/3 cup of milk or buttermilk, if memory serves). Spread that on top of the meat filling and bake.
Lasagne tonight. Going to not pre-cook the red sauce, but will make a bechamel.
Reprise of the beans and cornbread.
OK, so just the regular cornbread batter. I thought they might have a specific recipe for making tamale pie.
Chicken and rice and maybe I’ll mix up some sweet and sour sauce or something, idk.