| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Tex-mex, Chili |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Lard |
| 2 |
c |
Masa harina or cornmeal |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 1/2 |
c |
Chicken broth |
| 2 |
c |
Texas red or original san an |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 1 hr Beat lard
until light and creamy. Mix dry ingredients and beat into lard, a small
anount at a time. Beat in chicken broth to make a light soft dough. Spread
half of dough in bottum of a greased 10x7x1 1/2 inch baking pan. Spoon
chili over the dough. Carefully spread remaining dough over the chili. Bake
in 350° F. oven for 45 minutes. Cut crosswise into 8 tamale shapes. Makes 4
servings. From "Famous Chili Recipes From Marlboro Country".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus feels your pain”