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[EarthNSky <erthnsky AT bellsouth.net>]

Clansgian AT wmconnect.com wrote:

> When we make tamales ahead of time (when we make them it is usually 200 or 
> more at a time), we freeze them and they can be steamed done later.  But we also 
> can some of them.  The key, as has already been pointed out, is to make the 
> chili sauce much thinner than you would if you were serving them up, almost 
> watery.  


James, I would love to hear your tamale recipe.
--
"The world is my country, all mankind are my
 brethren, and to do good is my religion."
 Thomas Paine (1737 - 1809)