Basic Masa Dough for Tamales

1 8 oz. pack corn husks


3 lbs. fresh masa

1 lb. vegetable shortening or lard

2 cups meat stock

1 tbsp. salt

1 tsp. baking powder


Directions:

Soak corn husks in warm water.

In a mixer bowl, beat shortening or lard

until light and fluffy. Add salt and

baking powder and mix. While beating continuously,

add a little masa at a time, then add stock

a little at a time.

Drain the softened husks and separate.

Spread about 1/2 cup dough onto each husk.

Place about 1/4 cup filling in the center

and roll the tamale shut, then fold up the

bottom where the husk tapers down.

Wrap the tamales in foil or tie them

shut with strings at both ends.

Place tamales standing up into a steamer

and steam for 1 hour.

Make sure the steamer never goes dry

or the tamales will burn. Check immediately

after steaming to make sure they are done.

If it is done, it will hold its shape and

will not stick to the husk.

Makes 24 tamales.

Italian Marinated Mushrooms

1 lb Fresh mushrooms


1/4 c Lemon juice

1/2 c Olive oil (vegetable oil may

-be substituted) <shudder>

2 Green onions with tops,

-thinly sliced

1/4 c Chopped fresh parsley

1 Clove garlic, finely chopped

3/4 ts Salt

1/4 ts Freshly ground pepper



In propitiation, may I offer Italian Marinated Mushrooms (not too original,

I'm still fighting off the cobbies to locate Grandma's secret kitchen

diary):



Paprika Parsley sprigs Bread sticks (optional)



Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in

large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the

garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,

stirring occasionally.



Just before serving, remove from mixing bowl to serving bowl, using slotted

spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with

long, thin bread sticks if desired.

Old-Fashioned Pink Lemonade

Old-Fashioned Pink Lemonade








Serve this classic drink in pitchers garnished with mint leaves

and orange or lemon slices.



Ingredients

2 C. white sugar

9 C. water

2 C. fresh lemon juice

1 C. cranberry juice, chilled



Directions

In large pitcher combine sugar, water, lemon juice and cranberry

juice. Stir to dissolve sugar. Serve over ice.



Serving Size

12