INGREDIENTS

INSTRUCTIONS

Date: Thu, 22 Feb 1996 12:27:49 -0800  From: FINNIGAN/Apple@eworld.com
When I asked for a lowfat tamale  recipe, Beverly Overman sent me a
great recipe (I haven't tried it  YET).  Since I haven't seen her post
it, I'm going to do it for her  because it sounds really terrific! Here
it is:  "My mom went through a period of time that she did not eat any
meat  so she began substituting veggies/lentils for meat ingredients.
One  of those dishes was hot tamales. She used to combine tiny cubed
potatoes, onions, red beans, and corn then kind of mashed them up a
little and used them for the filling. Of course she used cumin, chili
powders, etc., in addition to the veggies.  The outside batter consists
of cornmeal, water and seasonings - no  oil or fats!  I use
approximately 1 1/2 to 2 cups of self-rising cornmeal, approx  2/3 cup
water and I use a package of the premixed "taco seasonings"  and approx
1 Tbsp of chili powders for the spices. If you want it hot  you can use
cayenne pepper or Tabasco sauce - your preference.  The batter should
be thick but of a pourable consistency - similar to  pancake batter.
Not too runny but not real thick.  This is the tricky  part. I then use
about 2 Tbsp of batter for each tamale.  I put the batter (oval shaped)
on the end of the tamale paper and  about 2 Tbsp of filling on top of
the cornmeal mixture, roll and tie  tamales into bundles of 3 (I use
white thread) - place in a deep pan,  cover with water and cook for 45
mins to 1 hour. Take each bundle out  of the water unroll and eat.
Sometimes I unroll the cooked tamales, put in baking dish, cover with
an enchilada sauce, sprinkle with ff cheese and bake until thoroughly
heated and cheese melts. Delicious! Beverly Overman
(boverman@atacms.redstone.army.mil), Huntsville, Alabama  FATFREE
DIGEST V96 #52  From the Fatfree Vegetarian recipe list.  Downloaded
from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Even in a ‘New Age\”, God’s truth is crystal clear”