The flour was left out the Corn and Beef pie recipe that appeared in last Sunday's paper. The recipe is repeated here in its entirely. CORN AND BEEF PIE (6 servings) 2 tablespoons vegetable oil 1 large onion, finely chopped 1 small green pepper, finely chopped 1 medium tomato, finely chopped or 1 canned tomato, chopped 2 cloves garlic, pressed or minced 1/2 cup diced pimiento-stuffed olives 1/2 cup raisins 1/2 teaspoon crushed red pepper 1 teaspoon cumin 1 teaspoon paprika 3/4 pound ground beef 1/2 cup bulgur Salt to taste Freshly ground black pepper to taste 1 pound package frozen corn 1/4 cup thinly sliced green onion, including green 2 eggs 1 tablespoon flour 1/3 cup milk
Heat 1 tablespoon oil in large skillet. Saute onion, pepper, tomato and garlic, until vegetables are softened and liquid from tomato has evaporated. Stir in olives, raisins and spices. Mix in the beef, bulgur, salt and pepper to taste. Spread mixture into bottom and sides of deep 10 inch pie pan or skillet that can go into the oven.
Meanwhile heat the remaining tablespoon of oil in skillet. Saute the corn and green onion until onion softens. Spoon mixture into meat pie crust.
At this point the dish may be refrigerated until serving time. To serve, allow to sit at room temperature for 20 minutes. Beat together eggs and flour until smooth. Beat in milk. Pour over corn. Bake at 350 degrees 20 to 30 minutes, until eggs are set. Important: allow to cool 10 minutes before serving for best flavor.