In The Kitchen

Think Hot Tamale as weather cools

Underneath the chili and cheese are Jeane’s Hot Tamales.

Underneath the chili and cheese are Jeane’s Hot Tamales.

I’ve been waiting for cooler weather because I wanted to feature Jeane Waters Hot Tamales recipe. Now that it’s cooler, these delicious treats are perfect for a casual, in-the-kitchen meal -- hearty and with a great flavor.

The tamale recipe that Jeane favors is one she has used for more than 25 years. Once she gets started, she makes a large batch, and they are great to freeze for later. She and her husband, Buddy, spoon chili over top and add chips on the side.

Jeane Waters’ Hot Tamales

Filling:

1/2 lb. ground beef (90/10 preferred)

1/3 lb. sausage (hot or mild, whatever your family preference is)

2 tablespoons chili powder

1/2 tsp. cumin

Bread coating:

6 cups self-rising cornmeal

1 cup vegetable oil

enough paprika to lightly color

Lightly brown beef and sausage and mix in spices.

Mix cornmeal, oil and paprika. To the bread coating mix, add warm water or chicken broth to make a dough that is the consistency of peanut butter.

Shape into a small ball and make an indention about the size of a walnut in the center. Spoon in about 1 tablespoon of the meat mixture, and gently close opening.

Place 2 tamales on tamale paper that has been soaking in warm water. (You may buy tamale paper in the meat section of your grocers). Tie each end, then the middle with cotton cord. Place in boiling water for about 30 minutes. Drain.

Tamales can be frozen. To reheat, drop into boiling water for about 20 - 30 minutes.

Serve with chili on top and a sprinkle of shredded cheddar cheese.

For a good ending to a Hot Tamale supper, try Marilyn Davis’ Apple Cake recipe.

Marilyn Davis’ Apple Cake

2 cups sugar

1 1/2 cups oil

3 eggs

3 cups flour (plain)

1 tsp. soda

1 tsp. cinnamon

2 tsp. vanilla

3 cups diced apples (Winesap or Granny Smith)

1 cup black walnuts

1 cup shredded coconut

Cream sugar and oil together. Add eggs and vanilla; mix well. Sift together flour, soda and cinnamon. Add to first mixture and blend well. Add apples, walnuts and coconut. Mix well and pour into a lightly-greased 9” x 13” pan. Bake at 325 degrees for 1 hour. If using a Bundt pan, bake an extra 15 minutes.

Frosting:

1 stick margarine

1 cup brown sugar

1/4 cup milk

Bring to a boil, stirring constantly until sugar is dissolved. Pour over cake.

Note: Half of above frosting recipe is ample.

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