TAMALE PIE
(I tried this at a recipe party about 10 years ago. We eat tamales every Christmas, and this is a good thing to do with the leftovers. If you should ever have any leftover tamales. That's hard to do)
24 oz. can chili, no beans
8 oz can tomato sauce
2 dozen tamales (fresh or frozen)
16 oz can whole kernel corn, drained
1 cup seedless raisins
1 cup chopped onions
2 cups grated cheese
Combine chili and tomato sauce. Line 9x13 inch baking dish with half the tamales. Add half of chili mixture, corn, raisins, onions and cheese. Repeat layers of remaining tamales and ingredients, ending with cheese on top. Bake at 350 degrees until bubbly. Freezes well.
Wouldn't this tamale pie taste even better on these vintage mexican "turista" pottery plates? They were made in the 1930-1940's and are from Andrew Spindler Antiques/1st dibs.
MEXICAN HOMINY SOUP (POZOLE)
(A lady, who I didn't know very well, brought me some of this home-made soup to my house several years ago. It is very healthy, and also low in fat)
2 pounds fat-trimmed, boned, beef or pork
2 stalks celery, cut in 1/4" diagonals
1 onion, peeled and chopped
2 pounds peeled, pumpkin or banana squash in 3/4" cubes
2 cloves garlic, peeled and minced
2 quarts low-fat beef broth
1 quart low-fat chicken broth
1 can diced tomatoes
2 cans golden or white hominy, rinsed and drained
2 tablespoons chili powder
1 teaspoon ground cumin
4 ounce canned chopped green chilies
Sour cream, lime and cilantro for toppings
In a large covered pan over high heat, bring meat, onion, garlic and 1/2 cup water to boil. Reduce heat to medium and simmer for 15 minutes, until water evaporates and meat browns. Add chili powder and cumin. Then add broth, tomatoes and simmer until meat is tender (about 1 hour). Add squash or pumpkin, celery and green chilies. Return to a boil and cook for 15 minutes. Stir in hominy. Add salt and pepper to taste. Place toppings at the table.
COQUITO (PUERTO RICAN EGG NOG)
(A friend of mine, who is Puerto Rican and lives in Miami, made this one time on a visit here to Texas. It should come with a warning label. Put in a very small glass or take only a few sips, unless you want to be "the crazy one" at the office Christmas party this year! Save this recipe for the coming December for sure!)
1/2 gallon or 2 quarts egg nog (if you have a Braum's store near you, they always have the best)
1 dozen egg yolks
2 cans Coco Lopez (cream of coconut)
2 cans Carnation evaporated milk
2 cans sweetened condensed milk
3 tablespoons cinnamon
1 tablespoon nutmeg
1 small bottle vanilla extract
1 pint of Bacardi Rum (151 proof)
Mix all eggs and liquor first in bowl, then add rest of ingredients for about 3-5 minutes. For best results, let sit overnight.
This is the way my friend gave me the recipe. I would actually mix everything but the alcohol and cook over the stove (do not boil and stirring constantly) for about 10 minutes to make sure the eggs are cooked, then cool and add alcohol then refrigerate.
This is the way my friend gave me the recipe. I would actually mix everything but the alcohol and cook over the stove (do not boil and stirring constantly) for about 10 minutes to make sure the eggs are cooked, then cool and add alcohol then refrigerate.
