Corn Chips (1933) & Tamale ("Frito") Pie (1933)

[Bapopik at AOL.COM]

   Texas and Frito-Lay claim "corn chips," from 1932.
   There are many LOS ANGELES TIMES citations, starting with 1933..."Tamale pie" is in the database here from 1922, but the following appears to be "Frito pie"..."Corn chips" may or may not have come from Los Angeles, but it has the best dips.


      Home Service Bureau
       MARIAN MANNERS.       Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Mar 31, 1933.                   p. A7 (1 page):
             _SOMETHING NEW_
      Now we have a brand-new delightful cracker-like food that tastes like more.  It is Cumming's corn chips, to be used as a base for hors d'oeuvres or as an accompaniment for salads, sandwiches, soups and beverages.  Corn chips are made from choice corn and popcorn, and are cooked by a special process.  Many interested homemakers have semt in recipes suggesting several unique ways to use this new product.  They range from tamale pie to canapes, but the real demand comes from those desiring a tasty tidbit or an added touch to any favorite dish.

      Home Service Bureau
       MARIAN MANNERS.       Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Apr 7, 1933.                   p. A5 (1 page)

      Display Ad 17 -- No Title
              Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Apr 7, 1933.                   p. A2 (1 page):
Cummings Corn Chips
Mighty good to serve with beer, caviar or cheese...(illegible--ed.)...25c

      Display Ad 25 -- No Title
              Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Apr 9, 1933.                   p. A4 (1 page)

      REQUESTED RECIPES
       MARIAN MANNERS.       Los Angeles Times (1886-Current File).       Los Angeles, Calif.: Apr 10, 1933.                   p. A7 (1 page):
          _CUMMINGS TAMALE PIE_
      Five ounces corn chips, 1 1/2 pounds ground round steak, one sliced onion, two buttons garlic (finely chopped,) four tablespoonfuls oil, one tablespoonful chili powder, one can tomato puree, one-half cupful seeded ripe olives, salt and pepper to taste.
      Method:  Brown meat, onion, garlic and chili powder in oil, adding enough water to throroughly brown and keep from burning.  Then add tomatoes and cook slowly until meat is tender and mixture has thickened.  Last add the olives.
      Grind corn chips in food chopper or meat grinder until finely crumbled.  Butter the bottom and sides of a casserole or baking dish and line with crumb mixture, packing closely to make a firm crust.
      Pour a layer of the chili meat mixture on the layer of corn chips and alternate layers.  Top baking dish with corn chips and sprinkle with grated cheese.  Place casserole in oven and bake rather slowly for about thirty minutes.  Serve piping hot as soon as removed from oven.