Fresh Raspberry Tamales With Ginger Custard Sauce

The neglected heart will soon be a heart overrun with worldly thoughts; the neglected life will soon become a moral chaos; the church that is not jealously protected by mighty intercession and sacrificial labors will before long become the abode of every evil bird and the hiding place for unsuspected corruption. The creeping wilderness will soon take over that church that trusts in its own strength and forgets to watch and pray.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
		Cooking rig, New text im	1	Servings

INGREDIENTS

1/2	c	Butter
2 1/2	c	Masa harina
2	t	Baking powder
1/4	t	Salt
1/2	c	Sugar
1	c	Boiling water
1 1/2	c	Sweet corn kernels, pureed
1 1/2	c	Raspberries, pureed and
		strained
1	t	Vanilla
1/2	c	Golden raisins, *see notes
1/2	c	Almonds, toasted & chopped
1	T	Candied lemon peel, opt.
		minced
		Ginger custard sauce, recipe
		follows
		Garnish
		Fresh raspberries
		Mint sprigs

INSTRUCTIONS

In the bowl of an electric mixer fitted with a paddle, beat the butter
until light and fluffy (4-5 minutes). Add the masa, baking powder,
salt and sugar and mix till blended. Add the water, corn puree,
raspberry puree and vanilla and mix just until combined. Dough should
be light and very moist. Spread the dough on soaked corn husks in a
square approximately 1/4 inch thick. Distribute some of the raisins,
almonds and candied lemon peel in center and roll up to form a
cylindrical shape. Tie or fold ends of husks over to enclose tamale.
Steam tamales for 30 minutes and serve warm with some of the ginger
custard sauce and a garnish of fresh berries and mint sprigs. Yield:
10-12 tamales Recipe By : COOKING RIGHT SHOW #CR9723  Posted to EAT-L
Digest  4 October 96  Date:    Sat, 5 Oct 1996 09:08:44 -0400  From:  
Bill Spalding <billspa@ICANECT.NET>  NOTES : *Plumped in 1/2 cup rum
for 30 minutes and drained From SUNNY  West Palm Beach, FL

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