"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Hot Tamale Soup, by Pam Jameson, is from Family and Friends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cans Beef Broth 1 Can of Corn - Drained (Can Use Frozen Corn) 1 Can of Hominy - Drained 1 Can of Rotel Tomatoes 1 Can Ranch Style Beans 1 Tbsp. Chili Powder 1 Tbsp. Cumin 1 Tsp. Garlic Powder 1 Dash of Worcestershire Sauce
Heat above ingredients and then take a 28 oz. can of Hot Tamales and slice them in 1 inch chunks. Fold them into the mixture above. Let all heat thoroughly.
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