o assemble and fill the tamales.
Soak the Corn husks
seal edges well.
Place tamales, in batches, in steamer and
f a steamer basket. Stand tamales upright in basket (don't
double batch of the recipe, make sure to cook the
drain the water and let tamales rest for atleast 2 hours
e going to roll the tamales on to keep things tidy
ouble this portion of the recipe and freeze half, it holds
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
ool and use to make tamales now or freeze for use
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
o 350 degrees.
Drain tamales, reserving 1/2 of sauce
Use this sauce for traditional tamales, recipe #15286.
Note: When working
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
\"TAMALES\":.
Combine the peanut butter
ntil ready to use.
Tamales: Place corn husks in a
Layer tamales in a 9-inch by 13-inch casserole dish (no smaler). You will have two rows of twelve tamales.
Mix green chilies and olives; sprinkle over tamales.
Mix Chicken ala King and evaporated milk. Spread over the tamales.
Top with cheese.
Bake at 325\u00b0F for 45-60 minutes or until it bubbles.
After baking, allow dish to sit for 10-15 minutes before serving.
ntil ready to use.
Tamales: Place corn husks in a
ater to a boil. Add tamales with the open side up
o 24 hours ahead).
Tamales:
Selecting 18-20 large