Instructions: Saute onion in oil in large skillet over medium heat until tender, about 5 minutes. Add meat and saute, breaking up with spoon, until browned, about 5 minutes. Let cool.

Beat egg in large mixing bowl. Add cornmeal, milk, and chili powder and mix.

Add undrained tomatoes, undrained corn, and meat mixture. Season to taste with salt. Turn mixture into greased 2 1/2-quart casserole.

Distribute olives over tamale mixture and poke in with tip of spoon. They must be completely covered so they wont burn.

Bake at 325 degrees F. until center is done, 1 hour 15 minutes to 1 hour 20 minutes. Cool slightly before serving. 8 servings.

TANGERINE or ORANGE PEEL BEEF

2 pieces (each about 1 1/2 in. square) dried tangerine/orange peel 2 1/2 tablespoons cooking oil
6 small dried red chilies
1 small onion, cut into 1 inch pieces
1 stalk celery, cut into 2 inch pieces
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water 1/2 orange, sliced

Marinade:
2 tablespoons soy sauce
1 tabIespoon cornstarch
3/4 pound flank steak (or chicken or pork) thinly sliced across the grain

Sauce:
1/3 cup orange juice
2 tablespoons Chinese rice wine or dry sherry 1 tablespoon soy sauce
1/2 teaspoon chili garlic sauce
2 teaspoons sugar

Soak tangerine/orange peel in warm water to cover until softened, about 20 minutes; drain. Thinly slice peel. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl. Place a wok over high heat until hot.

Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat and chilies from pan.

Add remaining 1/2 tablespoon oil, swirling to coat sides. Add tangerine peel, onion, and celery; stir-fry for 1 minute. Return meat and chilies to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Place on a serving plate and garnish with orange slices.

Homemade tangerine/orange peel:
You can make the dried tangerine and orange peel easily at home. Just peel the fruit, cut the peel into pieces, and cut or scrape away the white pith from the inside of the peel. Let the pieces sun- or air-dry until theyre firm but still flexible. Then, store them in a jar.

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