| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14.5-oz) hot tamales |
| 2 |
tb |
Flour |
| 1 |
ts |
Chile powder |
| 1/4 |
ts |
Garlic salt |
| 3 |
|
Eggs; beaten |
| 1 |
cn |
(16-oz) cream style corn |
| 1/2 |
c |
Pitted ripe olives; halved |
| 1/2 |
c |
Sharp cheddar cheese; shredded |
INSTRUCTIONS
Drain tamales, reserving sauce. Slice tomatoes crosswise; set aside. In
mixing bowl, combine tamale sauce, flour, chili powder and garlic salt. Add
corn, eggs, olives and tamales. Turn into a 10x6x2 baking dish. Bake
uncovered at 350 for 35-40 minutes. Sprinkle with cheese and bake 3 minutes
or until cheese melts. Cut into squares.
MRS R.M. HENDERSON (THELMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus feels your pain”