INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6179  Preheat the oven to 350 degrees. Mix the
flour and almonds together.  In a small, heavy saucepan heat the corn
syrup, sugar, butter and  chocolate over low heat, stirring constantly
until mixture just comes  to a simmer. Remove from the heat and stir in
the vanilla, then add  flour mixture and stir until smooth.  Butter a
cookie sheet and drop the dough by the spoonful, leaving at  least 3
inches on all sides for spreading. Bake 4 at a time for 8 to  10
minutes, then remove from the oven and let rest 1 to 1 1/2  minutes.
Lift cookies from pan with a thin metal spatula and drape  over
upside-down coffee cups to form cup-like containers for the  sorbet.
Continue until you have used all the mixture. Let the shells  cool
completely on the coffee cups, then stack the shells carefully  and, if
desired, store in airtight container for up to 3 days.  To make the
sorbet, whisk all the ingredients together in a bowl,  stirring until
sugar is dissolved. Process in an ice cream maker  according to the
manufacturer's instructions. Keep frozen until ready  to serve. Scoop a
ball of tangerine sorbet into each chocolate shell  and garnish the
plate with wafer cookies, if desired.  Yield: 6 to 8 shells  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

A Message from our Provider:

“Either Jesus pays or you do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3212
Calories From Fat: 845
Total Fat: 98.6g
Cholesterol: 122mg
Sodium: 171.2mg
Potassium: 2224.4mg
Carbohydrates: 601.9g
Fiber: 20.7g
Sugar: 432.5g
Protein: 31.4g