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Green Corn Tamales

----- Original Message ----- 
From: Betty
To: phaedrus
Sent: Monday, May 31, 2004 12:03 PM
Subject: Green corn tamales

> Hi
>  Im looking for a recipe for "Green Corn Tamales"Or better yet someone who
>  makes them.
>    Thank you
>    Betty

Hi Betty,

Well, you can buy them online here: El Cholo

Recipes below.


Green Corn Tamales

These are great with grilled meats and fish.

Makes about three dozen tamales

4 cups of fresh corn kernels, lightly packed (takes 5 or 6 large ears of corn)
Husks from the ears of corn
1/4 cup melted butter
3/4 cup grated longhorn cheddar cheese
1 small can chopped green chilies (drained)
Salt for seasoning

When shucking the corn, try to peel off husks without tearing. Rinse husks
in water if soiled. Put them in plastic bags to keep moist. Seal and set
aside. Pull silk from ears, rinse them well.

Cut kernels from corn and run through food processor until finely chopped.
Stir in melted butter, cheese and green chilies. Season with salt to taste.

To make tamales, take a corn husk and place 1 1/2 tablespoons of the corn
filling in the center near the stem. Fold 1 side of the husk over to
completely cover the filling, then fold over the other side over on top.
Fold up end to seal in the filling. Gently stack the tamales, folded end
down in a steamer. As you stack, support them against other tamales so the
ends stay shut.

Steam the tamales in a 5 to 6 quart covered pan on a rack just over boiling
water. Tamales should be loosely packed so steam and heat can circulate.
Steam for about one hour. To test for doneness, after one hour, pull tamale
out of the center, up-wrap it.

The tamales in the center of the stack should be firm to the touch, not
runny. Add boiling water to the pan as required.

Serve tamales hot. You can make these ahead and re-heat in the steamer over
boiling water for about 15 minutes.
Green Corn Tamales

 Recipe By     :
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Mexican

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Ears of fresh white or
                         Yellow corn
    1       lb           Monterrey Jack cheese,
    1       lb           Pure lard
      1/2   lb           Butter
      1/2   c            (scant) sugar
      1/4   c            Light cream, or more
    2                    Green chiles, parched and
    1       lb           Cheddar or Longhorn cheese

      1.  Chop stalk end of each ear of corn flush with
   the base of the ear. Shuck, being careful to keep corn
   husks intact for later use. Wash husks, and drain.
      2.  Cut corn off cobs.  Grind corn with the Jack
   cheese in a meat grinder, blender or food processor.
      3.  Cream lard and butter to a smooth and fluffy
   consistency with an electric mixer at medium speed.
   Add the ground corn and cheese mixture, sugar, cream
   and salt to taste.  Continue to mix with the electric
   mixer until mixture looks like whipped cream. Add more
   cream if mixture is dry.
      4.  Cut the roasted green chiles into long strips.
   Spread about 2 tablespoons of the corn mixture on each
   corn husk.  Spread mixture out into a rectangle and
   allow at least 2 inches of husk to extend below the
   corn mixture and a few inches of margin on both sides
   of the husk. Place about 2 strips of green chile down
   the center of the corn mixture, then sprinkle with a
   few pinches of the grated Cheddar cheese.
      5.  Hold the two sides of the tamale together to
   make the corn mixture fold up around the filling.
   Then tuck one edge of the husk over the top of the
   tamale and roll, tying the ends with strips of corn
   husks. If preferred, the bottom end of the husk can be
   folded up before rolling. If you plan to freeze the
   tamales, freeze them at this point.
      6.  Place the tamales upright on a rack in a
   pressure cooker or large steaming kettle.  Before the
   rack is completely filled with tamales, pour 1 to 2
   cups water into the bottom of the pan, about 1/2 inch
      7.  Steam at 15 lbs pressure for 25 minutes, or in
   a conventional steamer for 45 minutes.  Serve warm
   with Green Chile Sauce, plain, or with beef, pork or
   chicken added.  These may be kept in the refrigerator
   for 3 to 4 days.

   Makes 24 tamales.

   Freezing Hint:  Package tamales in plastic bags, 12
   per package or other suitable quantity.  If
   packaging large quantities, keep track of the contents
   on a card. Maximum Recommended Freezer Storage: 1 year

Green Tomato Mincemeat

----- Original Message ----- 
From: "Lorraine" 
To: phaedrus
Sent: Sunday, May 30, 2004 3:53 PM
Subject: Recipe

I have lost my recipe for Green Tomato Mincemeat, Can you help ?

Hello Lorraine,

See below.


Green  Tomato  Mincemeat

 Ingredients : 
 3 lb. green tomatoes
 3 1/2 lb. apples
 2 lb. brown sugar
 2 lb. seedless raisins, white or dark
 1 c. ground suet
 1 tbsp. salt
 2 1/2 tbsp. cinnamon
 2 tsp. ground cloves
 1 tbsp. nutmeg
 1 tbsp. lemon rind
 3 tbsp. lemon juice
 1 1/4 c. vinegar

 Preparation : 
    Grind the tomatoes.  Add salt and allow to stand for 1 hour. 
 Drain the tomatoes and add enough water to cover.  Bring to a boil
 and cook for 5 minutes; drain.  Pare and core the apples, chop them
 very fine. Add drained tomatoes and all the other ingredients to the
 apples; mix well.  Bring to boiling point and then simmer for 1
 hour, stirring frequently.  Have sterilized warm jars ready to fill
 and seal.  Makes 7 pints.
 Green  Tomato  Mincemeat

 Ingredients : 
 3 qts. prepared green tomatoes
 3 qts. prepared apples
 1 c. ground suet
 1 lb. seedless raisins
 2 tbsp. ground orange rind
 2 tbsp. ground lemon rind
 5 c. firmly packed light brown sugar
 3/4 c. vinegar
 1/2 c. fresh lemon juice
 1/2 c. water
 1 tbsp. ground cinnamon
 1/4 tsp. each of ground cloves &
 2 tsp. salt

 Preparation : 
   Prepare the tomatoes by putting them through your food grinder,
 using a coarse knife.  Peel and core the apples to follow in the
 grinder, then repeat with suet and fruit rinds.  Combine all in a
 large heavy kettle and add remaining ingredients in order.  Bring to
 boiling, stirring frequently; reduce heat, and simmer slowly until
 dark and thick, about 2 1/2 hours.  Stir frequently to prevent
 scorching (using an asbestos pad under the kettle will help).  Turn
 into hot sterilized jars and seal.  Makes about 8 pints.  
 Green  Tomato  Mincemeat

 Ingredients : 
 1 pt. ground green tomatoes
 2 c. sugar
 1 c. vinegar
 1 1/2 c. raisins
 1 tbsp. cinnamon
 1 tsp. cloves
 5 cents worth of suet

 Preparation : 
    Mix all together.  Suet may be omitted and if a milder mincemeat
 is desired, use less vinegar.
 Green  Tomato  Mincemeat

 Ingredients : 
 1 1/2 qt. chopped green tomatoes
 3 qt. chopped apples, peeled
 1 c. vinegar
 5 c. sugar
 2 c. dark syrup
 2 lb. raisins
 2 c. currents
 1 tsp. cloves
 1 tsp. nutmeg
 4 tsp. cinnamon
 1 tsp. salt
 4 tbsp. flour
 Water to moisten

 Preparation : 
    Mix all ingredients except flour.  Cook well; stir often.  When
 almost done add flour and water mixture.  Seal in hot jars or deep
 Green  Tomato  Mincemeat

 Ingredients : 
 12 sm. green tomatoes
 5-6 sm. tart apples
 1/2 lb. seedless raisins
 2 c. brown sugar
 1/4 c. vinegar
 1/2 tsp. salt
 1 tsp. powdered cinnamon
 1/2 tsp. ground nutmeg
 1/2 tsp. powdered cloves
 1/4 tsp. powdered ginger
 1/2 orange
 1/2 lemon

 Preparation : 
   Core and quarter tomatoes and apples.  Do not peel.  Put both
 through course blade of food chopper.  Combine with raisins, sugar,
 vinegar and spices in a large open kettle and cook 2 hours over low
 heat, stirring frequently.  Quarter the lemon and orange without
 peeling.  Remove any seeds and run through fine blade of food
 chopper.  Add to cooked mincemeat and stir well.  To freeze, cool,
 then pack into pint containers.  Recipe makes 5 pints.  One pint
 makes one mincemeat pie.   

Halfway Bars

----- Original Message ----- 
From: "walter" 
To: phaedrus
Sent: Monday, May 31, 2004 8:35 AM
Subject: Half Way Bars

When I was a child, many years ago, my mother used to make what was called
1/2 way bars by her.  They were sort of like Congo bars, but had a thin
meringue topping on them.

She died 40 years ago and I have never seen a recipe for them.


Hello Judith,

Is This what you mean?


Halfway  Bars

 Ingredients :
 1 c. unsifted flour
 1/2 tsp. baking powder
 1/8 tsp. baking soda
 6 tbsp. butter or margarine
 1/4 c. granulated sugar
 3/4 c. firmly packed light brown sugar
 1 egg, separated
 1/2 tsp. vanilla
 1/2 c. semi sweet chocolate pieces

 Preparation :
    Stir to aerate flour before measuring.  On waxed paper, stir
 together the flour, baking soda, and baking powder.  In medium
 mixing bowl, cream butter, granulated sugar and 1/4 cup brown sugar;
  add egg yolk and vanilla and beat to blend.  Add flour mixture and
 blend.  Turn into buttered 8 inch square cake pan and pat down
 firmly and evenly. Sprinkle evenly with chocolate pieces and press
 slightly into dough. In a small mixing bowl, beat egg white until it
 holds soft peaks; gradually beat in remaining 1/2 cup brown sugar
 until very stiff. Spread over chocolate and bake in preheated 350
 degree oven until golden brown, about 30 minutes.  Cool and cut into
 24 bars.
 Half-Way  Bars

 Ingredients :
 2 eggs
 1 1/4 c. brown sugar
 1/2 c. white sugar
 1 c. corn oil
 1 c. chocolate chips
 2 c. flour
 1 tsp. vanilla
 1/2 tsp. salt
 1 tsp. baking soda
 1/4 tsp. soda

 Preparation :
   In a small bowl, beat 2 egg whites with 3/4 cup brown sugar.
 Reserve.  In a larger bowl, beat 2 egg yolks with 1 tablespoon
 water.  Add corn oil, white sugar and 1/2 cup brown sugar.  Mix with
 above:  the flour, vanilla, salt, baking powder and soda.  Place in
 a jelly roll (15 1/2 x 10 1/2 inch with sides) pan.  Sprinkle with 1
 cup (6 oz.) chocolate chips.  Put on topping of egg white and brown
 sugar mixture.  Bake for 15-20 minutes until lightly browned in 350
 degree preheated oven.
 Half-Way  Bars

 Ingredients :
 1 c. butter or oleo
 1/2 c. white sugar
 1/2 c. brown sugar
 2 egg yolks
 1 tbsp. water
 2 c. sifted flour
 1/4 tsp. salt
 1 tsp. baking powder
 1/2 tsp. soda
 1 tsp. vanilla

 Preparation :
    Cream butter and sugar.  Add water, egg yolks, vanilla and dry
 ingredients. Press into 9 x 13 inch pan.  Cover with 6 ounce of
 chocolate chips.  Beat 2 egg whites.  Add 1 cup brown sugar.  Pour
 on top and bake at 350 degrees for 25-30 minutes.

Four Berry Pie

----- Original Message ----- 
From: "wayne"
To: phaedrus
Sent: Tuesday, June 01, 2004 10:30 PM
Subject: pie recipe

can you help?  have been looking for  pie recipe. pie # one is called, four
berry pie. pie # two is called five berry pie.  thanks,  Wayne 

Hello Wayne,

Below are two four berry pie recipes, but I could not locate a five berry pie recipe.


Summer Recipe Four-Berry Pie
From the Summer Recipe, Ephraim, WI
Sunday Cook, Milwaukee Journal Sentinel, 7/16/1995

1 9 inch double pie crust -- or 10 inch
2 cups Blueberries
2 cups Strawberries -- hulled & halved
2 cups Raspberries
2 cups Blackberries
3 tablespoons Lemon juice
2 cups Sugar
1 1/4 cups flour -- or 1/2 c quick cooking tapioca
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 tb cinnamon sugar
1 pint vanilla ice cream -- whipped cream or frozen yogurt

Fruits can be fresh or frozen.

Rinse all fruits. Drain and remove excess moisture by blotting with paper
towels. Gently place in a large shallow bowl. Sprinkle with lemon juice and
set aside.

Mix together thoroughly in large mixing bowl the sugar, flour, salt and
nutmeg (preferably freshly ground). Spread evenly over fruit mixture, then
gently combine. If using tapioca, combine and let filling stand 15 minutes
before baking pie.

Ease pastry in bottom of deep dish 9 1/2 or 10 inch glass pie pan. Spoon
fruit mixture into crust, mounding slightly in center. Moisten edge of
pastry with water to allow better sealing of crusts.

Sprinkle cinnamon-sugar mixture on underside of top crust, then flip over
and center over fruit mixture, pressing down lightly with fingers to seal
crusts together. Trim off excess pastry with sharp knife, leaving a 1"

Roll pastry overhang together from the underside and turn down crusts
together in a 1/2 wide fold. Flute edges of pastry according to preference.
Cut steam vents in pie with sharp knife. Place on an aluminum foil lined
cookie sheet or pizza pan with rim, then put pie on center rack.

Bake at 325F for 60 minutes, then increase temperature to 350F and bake
another 30 minutes, or until fruit thickens and bubbles through steam vents.
Let cool 30 minutes before cutting. Serve warm or cold with vanilla ice
cream, frozen yogurt or whipped cream.
Four-Berry Pie

1  (2     ounces)  bag  frozen springfield  mixed berries  (strawberries,
boysenberries, blueberries and raspberries)
1    cup  sugar
3    tablespoons  cornstarch

Pie Dough
2    cups  flour
1    cup  Crisco  (do not substitute)
1    teaspoon  salt
   ice water

1.  Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
2.  Meanwhile prepare pie dough.
3.  Mix flour and salt in large bowl.
4.  Add Crisco and cut in with 2 knives.
5.  Add about 1/8 C ice water and mix.
6.  Add more water 1 T at a time until dough holds together.
7.  Divide in half and form into two balls.
8.  To roll out- put about 1/4 C flour in the middle of your cutting board.
9.  Place the first ball on the flour, then turn over.
10.  This is to be sure that the ball is evenly coated with flour.
11.  Begin rolling lightly from the center and work your way around the ball
so that you are getting an even circle.
12.  Keep scooping teaspoons of flour on top of the dough if your rolling
pin starts sticking.
13.  When it is slightly larger then your pan, roll the crust up onto the
rolling pin to transfer to the pan.
14.  Pour sugar/cornstarch mixture over berries and gently mix.
15.  Pour into 9" pie pan lined with prepared crust.
16.  It will seem like there are too many berries but they will cook down
while baking.
17.  Heap them up in the middle for a great looking pie.
18.  Cover with top crust and cut vents.
19.  Sprinkle sugar over crust and bake in 375 oven for 50 minutes.

6 servings

Orange Pie

----- Original Message ----- 
From: Dee
To: phaedrus
Sent: Sunday, May 30, 2004 7:08 PM
Subject: receipe

> need receipe for an orange pie.  thank you.

Hello Dee,

See below for three kinds.


Fluffy  Orange  Pie

 Ingredients : 
 4 1/2 c. miniature marshmallows
 3/4 c. orange juice
 1 tbsp. orange peel, grated (optional)
 1 (8 oz.) carton whipped topping
 9" graham cracker crust or baked pastry crust

 Preparation : 
    Combine marshmallows and orange juice in a 2 quart microwave safe
 dish.  Microwave (high), uncovered 2 1/2 to 3 1/2 minutes or until
 marshmallows are melted, stirring twice.  If desired, stir in orange
 peel.  Place in freezer for 15-20 minutes or until slightly
 thickened, stirring once or twice.  Fold in the whipped topping. 
 Spoon mixture into prepared pie crust.
 Orange  Meringue  Pie

 Ingredients : 
 1 c. orange juice
 1 c. orange sections, cut in sm. pieces
 2 tbsp. grated orange rind
 1 c. sugar
 5 tbsp. cornstarch
 3 egg yolks, beaten
 2 tbsp. lemon juice
 2 tbsp. butter or margarine

 Preparation : 
    Combine juice, sections, rind, sugar and cornstarch.  Cook until
 clear.  Add a little hot mixture to beaten egg yolks.  Return to hot
 mixture and cook about 5 minutes longer.  Blend into lemon juice,
 butter or margarine.  Pour into baked pie shell.  Top with meringue.
  Bake until lightly browned in 350 degree oven. 
 Orange  Cloud  Pie

 Ingredients : 
 1 env. gelatin
 3/4 c. sugar
 Dash of salt
 1 c. water
 3 egg yolks, slightly beaten
 1 sm. can frozen orange juice
 3 egg whites

 Preparation : 
    Combine gelatin 1/2 cup sugar, salt, and water in top of double
 boiler, mixing well.  Place over direct heat until gelatin is
 dissolved stirring constantly. Add gradually to slightly beaten egg
 yolks and return to double boiler.  Then cook and stir over hot
 water until mixture coats the spoon. Remove from heat, add orange
 juice and blend.  Chill until mixture begins to thicken.  Beat egg
 whites with remaining sugar until stiff.  Fold into baked pie shell.
  Chill until firm. 


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