Piccalilly

This is a delicious and unusual appetizer. I got this from a lady I once worked with who was a marvelous cook. It is served with corn chips (the Scoops work the best). I also have adapted this to be the filling for a chile relleno I tasted in a restaurant in Lubbock, TX. I am adding that recipe also. This is really easy to make and it is so different because the raisins and almonds give such an unusual taste and texture. Try it, I am sure you will like it. Oh yes, it makes quite a lot.

• Ready In: 45 mins
• Serves: 10
• Yields: 6 cups

Ingredients

• 2 1⁄2 lbs  ground round
• 1  lb  ground lean pork
• 3  large onions, chopped
• 5 -6  garlic cloves, chopped
• 6  large tomatoes, skinned, deseeded & diced
• 1 (5 ounce) package  almonds, chopped
• 1  cup golden raisin, seedless
• 1 (4 ounce) jar  jalapeno peppers, drained and diced
• 3  teaspoons oregano
• 1  teaspoon salt, add (to taste)
• 1⁄2 teaspoon cracked pepper, add (to taste)
• 1⁄2 cup flour

Directions

1. Saute' pork & beef with chopped onions until meat is brown. Do not let onions brown.
2. Add Garlic, tomatoes, almonds, raisins, jalapeno peppers, oregano, salt and pepper. Simmer until tomatoes are done.
3. Sprinkle with flour and stir until thick enough to dip. Do not add any water. The juice from the meat and tomatoes should be sufficient.
4. Serve hot in a chafing dish aand cip with corn chips.