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Tamales Dulces
Yield: 15 Servings
1 c Orange juice; heated
1/2 c Chopped dates
1/2 c Chopped dried apricots
1/4 c Dried cranberries
1/4 c Pineapple chunks
1 pn Ginger
4 tb Butter; room-temperature
3 tb Drained yogurt
1/2 c Sugar; organic
1 ts Orange zest; chopped
1/4 ts Allspice
1/4 ts Cinnamon
1/4 ts Salt
1 Recipe basic masa
Prepared using apple juice
Instead of stock; see
Recipe
1 ts Baking powder
1 tb Chopped nuts; up to 2
NUTS: hazelnuts or filberts, roasted and skinned and crushed
In a medium-size bowl, pour orange juice over dates, apricots and
cranberries; let sit 10 minutes. Drain and mix with the pineapple and
ginger. Set aside.
Whip butter and yogurt until fluffy, then add sugar, orange zest,
spices and salt; continue whipping for another 2 minutes. Add masa and
mix an additional 4 minutes to a cake batter-like consistency. Beat in
baking powder and hazelnuts.
Prepare tamales as usual, but make them slightly smaller. Steam for
80-90 minutes.
From the October 1998 issue of Delicious! Magazine
Notes: Makes about 15 snack-size tamales. These sweet tamales are
great for snacks or breakfast.
Recipe by: "Fiesta de Tamales," BY VALERIE VERKERKE
From: Pat Hanneman
Printable Version
Honey Wheat Bread
(1 1/2 pound loaf)
1 1/2 tsp. active dry yeast
3 c. White Lily Bread Flour
1/2 c. quick cooking oatmeal
1/4 c. honey
1 tsp. salt
2 tbsp. non-fat dry milk
1 tsp. cinnamon
2 tbsp. butter or margarine
1 egg, slightly beaten
1 c. water
Measure: ingredients into bread machine in the order recommended by the
manufacturer. Select: "light" baking mode, if available.
Printable Version
Chicken Asparagus Casserole a.. 2 cans asparagus -- drained
b.. 2 to 4 chicken breasts -- cooked, chopped
c.. 2 cans cream of chicken soup -- (10 3/4 oz)
d.. 1 cup mayonnaise
e.. 1 tablespoon lemon juice
f.. 1 cup shredded Cheddar cheese
g.. 1 cup bread crumbs, or cracker crumbs Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup,
mayonnaise, and lemon juice; pour over chicken and asparagus. Top with
cheese and bread crumbs. Bake at 350 degrees for 30 to 40 minutes.
Serves 6
grandma to baby darling
Printable
Version
Green Tomato Hash
a.. 2 cups leftover chopped beef, pork or ham
b.. 1 cup diced raw potatoes
c.. 2 tablespoons butter -- or drippings
d.. 1/2 cup diced green tomatoes
e.. 1/4 cup chopped onion
f.. salt and pepper -- to taste
Combine ingredients; mix well. Turn into a buttered casserole and bake at
325° for 1 hour.
Serves 4. grandma to baby darling
Printable
Version
Prawn Sambal [Nonya]
Yield: 6 Servings
500 g Fish- prawns, green
;shelled
Tamarind- dried; walnut-sized piece
2 tb Oil- peanut
1 Onions; finely chopped
3 Garlic cloves; finely chopped
1/2 ts Ginger- green; finely grated
1 tb Sauce- sambal ulek -or-
8 Chillies- red, fresh -or-
2 ts Galangal- green; chopped
2 Lemongrass stalks; bruised; or
2 strips of fine; lemon rind
1 ts Sugar- palm; or brown sugar
Chop the prawns into pieces the size of a peanut. Soak the tamarind
in 1/2 cup of hot water, squeeze to dissolve the pulp and strain out
the seeds and fibres.
Heat the oil in a frying pan and fry the onion, garlic and ginger
until soft and starting to turn golden. Add sambal ulek, galangal and
lemongrass or rind, then add the chopped prawns and fry, stirring
constantly, until the prawns change colour.
Add the tamarind liquid to the prawns and simmer on low heat until the
gravy is thick and oil starts to separate. Remove lemongrass or rind.
Stir in salt and sugar. Taste and correct seasoning if necessary.
Serve as a side dish with rice and curries.
*If more convenient, use tamarind puree or tamarind concentrate,
available in plastic jars and about the consistency of tomato paste.
Do not confuse with instant tamarind which is almost solid and sold
in small containers.
Printable Version
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