Posted on 11/27/2006 8:32:55 AM PST by HungarianGypsy
Years later my dad said it was the hardest thing for him to sneak all that in and set it up. He was so sure I would wake up ahead of time.
Get off the Thanksgiving thread. It's time for Christmas!!
Around this time of year I can get a little blue or down. When the blues DO hit, I pull this out and reread it until I again remember what this season is REALLY all about.
May it also carry you back to those special people and times now gone and what THEY meant to you.
Merry Christmas -- and God bless us every one!
mark
What a wonderful story and an important reminder to all of us. Thanks so much for sharing it.
Beautiful story
What a wonderful story.Thank you for sharing it.
Really lovely post..
Thanks so very much..
*sniff*
Ms.B
I have a book which is all about Christmas and pre Christmas things to do I will scan a couple of pages and post on this thread tonight.
Including some English Christmas recipes that you may find interesting.
2 lbs. of corn mix (ex. Masa Harina)
1 lb. of Roast beef
1/2 cube soft margarine (I will probably end up using butter this time)
1/2 bag chile pasilla
3 T. olive oil
2 cloves garlic
1 T. flour
1 t. baking powder
1 bay leaf
1/4 t. cumin
1/4 t. marjoram
4 small green tomatoes (also known as tomatillos)
1/4 of an onion
Cook the roast beef in 1 qt. water. Add onion and salt to taste. Cook approx. 2 hrs. After meat is cooked, take meat and shred. Save beef broth. Cook chile pasilla in 2 c. water. Add the tomatillos to chile and cook 15-20 minutes. After blending in blender for 2 minutes strain through a strainer. Fry the flour with oil until brown. Mix the chile pasilla sauce with the flour and oil. Add shredded meat with 1 c. of beef broth. Then add the rest of the spices to sauce and boil 20 min.
Dough: Put the corn mix in a bowl. Add the margarine and remaining beef broth to corn mix. Add baking powder and salt to taste. Mix for 25 min. by hand or with mixer. Soak the corn husks in hot water for 30 min. Rinse with cold water. Spread light layer of dough on corn husks. Add meal sauce. Fold tamales. Put to one side. Put in tamale pot with corn husks. Simmer for 1-1/2 hours. Optional: You can also add olives.
Hallelujah and a big AMEN! Merry Christmas to you as well.
Thanks Gypsy! Tamales have been a family Christmas Eve favorite for as long as I can remember.
Christmas tamales! I have mine in the freezer, because I have a large number of suppliers, lol. Every single mamacita in my 'hood. Door-to-door.
Laura Bush announced this morning on GMA during her preview of the White House Christmas tour that they will, as always, be having their traditional Christmas tamales in the White House for Christmas dinner.
The BIG NEWS, additionally, was that for the first time, another of the Christmas dinner offerings will be:
CHICKEN FRIED STEAK with CREAM GRAVY
It took this long for her to talk the chef into it!
CFS rules!
I wanted to say that I eat avocados all year round, but seldom make guacamole anymore (and only tasted that silly Kraft Dip once - who in the world would confuse that with real guacamole, or expect it to *be* guacamole?).
It's because I just really, really like the vaccum-packed Classic Guacamole. It's perfect, to me, because it won't go brown when I just want a little bit and need to put it back in the fridge for another day - and because it can be frozen.
One of my friends thinks it's too acidic from the lime juice - but I like that and I especially like how garlicky it is. I highly recommend it, compared with finding good ripe avocados (altho the same company vacuum-packs avocado halves, too, so that's not a problem anymore) and saving the seed to put in the guacamole, then all the work involved to make it just right.
Love this stuff!
Love that stuff, do you store it in the bag it comes in or put it in something else? I have always taken it out of the bag and then covered it with saran wrap which does a pretty good job of keeping it from going brown on me. Just wondered if there was an easier way.
Thanks
I just snip the corner off the bag and squeeze out whatever I need, then kinda roll the bag back down from the corner I snipped.
The first time I did it and the corner was accidentally left open, I was amazed that it never turned brown, so I'm pretty confident in it. I was more afraid to take it out like you do, but evidently, that's OK, too.
I like it on burgers sometimes, so I took one package (of the two in the box) and put it into little cups to freeze it - then put those little frozen dollops in a Ziploc, so I'd have just a little bit to put on my burgers.
If I thought of it in advance, I'd just take one out and put it down in the fridge for a while; otherwise, just put it straight on the hot burger and it would be thawed before I even took a bite.
I also love it just as a side salad on top of some shredded lettuce, like in Mexican restaurants. I found I could freeze small amounts of shredded lettuce if I mix it with a salad dressing or other "oily" coating - so I mix a little bit of Classic Guac with it and freeze it in little patties in small plastic containers - then put those in Ziplocs.
Then I can thaw out some Guac and lettuce both in the fridge for my salad. Yumm!
Don't think I could ever impersonate another poster or hide my posting identity if the word *vacuum* is in the post, lol.
My most consistent typo! My fingers think hitting "c" twice is the same as hitting "u" twice ... almost every time! Sorry to spelling police I may have offended.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.