ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Gladys - A question regarding Green Corn Tamales

Misc.
In this recipe it appears that one uses the fresh corn husks from the corn you use rather than the dried ones. Is this correct? Thank you for this recipe. I think all of us but especially my girls will enjoy making and eating these:-)!! They will have to substitute vegetable shortening (Crisco) for the lard but even so, I'm sure they will be delicious! YUM! I've got to try these:-)
MsgID: 036492
Shared by: Jackie/MA
In reply to: You are very welcome, Spencer! (nt)
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Stuffed Round Steak (Hunt's recipe, 1960's)
  • STUFFED ROUND STEAK 4 slices bacon, diced 1 onion, chopped 1 1/2 cups toasted bread cubes 2 Tablespoon minced parsley 1/2 teaspoon celery salt 1/4 teaspoon sage 2 to 2 1/2 lbs. thin round steak, cut into 5 portions 4...
  • Lemon Sugar Cookies
  • LEMON SUGAR COOKIES "If your little ones (and not-so-little ones) must have cut-out cookies, this is the recipe. It's easy to handle, and has a marvelous lemon flavor--and these cookies are good even if they've been o...
  • Apple-Oatmeal Chews (no bake)
  • APPLE-OATMEAL CHEWS 1/4 cup butter 1 cup sugar 3 tablespoon unsweetened cocoa powder Dash salt 1/2 cup grated unpeeled apple 11/2 cups quick-cooking rolled oats, uncooked 1/2 cup raisins 1 teaspoon vanilla Line a coo...
  • Sausage Goulash (fried potatoes, sausage and peppers)
  • SAUSAGE GOULASH 2 orange bell peppers 2 to 3 large Yukon Gold potatoes (1 3/4 pounds) 2 tablespoons butter 1 to 2 tablespoons olive oil 1 clove garlic, peeled and minced Salt and freshly ground pepper 1 1/4 pounds spi...
ADVERTISEMENT
  • Crisp and Flaky Croissants (McCall's)
  • CRISP AND FLAKY CROISSANTS 1 1/2 cups butter or margarine, softened 3 1/4 cups unsifted all purpose flour, divided use 3/4 cup milk 2 tbsp sugar 1 tsp. salt 1/2 cup very warm water (105-115 degrees f) 2 pkg. acti...
  • Buca Di Beppo's Tiramisu
  • BUCA DI BEPPO'S TIRAMISU 3 round lady fingers (6-inches diameter) 1/2 cup espresso-rum mixture 3 oz zabaglione custard ( recipe ) 9 oz sweet mascarpone ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Gladys - A question regarding Green Corn Tamales
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!