First, the doily pictured below was just finished this morning. On a sour note, the doily is a Christmas present. I know, I know, the guilt is killing me! My husband's Mom is so sweet and here I am trying to figure out how to explain the late present without sounding like I am whining or didn't think Kay was as important to me as the rest of the family. Just the opposite! The lady amazes me and once you meet her, she just sneaks right into your heart. Very Sweet!The doily has not been blocked and set yet. Whether this is the correct way of saying the doily needs to be finished or not ~ well, this is my first time ever trying. If anyone has pointers . . .PLEASE feel free to tell me.
MOM: When you read this, I just wanted to add (in my chuckling, OMG! way) how I can not believe I am posting a recipe requiring opening cans to make a recipe IN THE SAME POST AS MAKING AUTHENTIC TAMALES! The whole thing feels so sacrilegious. OIU~!
The potato soup recipe you have been asking for and I have been saying: "Oh, just go to my Group Recipes site or just go to my blog and type in potato soup in the search bar"; well guess what??! I have never posted the recipe anywhere. I am sooooo sorry! Blah, blah, blah, and yep, I goofed. I do not even have a recipe written up. As the soup was being created the night before last, a tablet and pencil was also being put into use, trying to right down ingredient amounts. Not as easy as it sounds and you will be opening cans. Go Figure! I took pictures. If the recipe does not make as much sense . . . you get to follow the pictures. I couldn't get this thing to do a verbal recording; call with questions =). I think my recipe unfolding turned out MARVELOUS though.
POTATO SOUP by your wonderful daughter:
Start with 1 pound of bacon ( I like the thick cut bacon) and just use your kitchen shears to cut into 1/2" or so pieces
2 1/2 pounds of potatoes, peeled and cubed
1 cup sour cream
1 can Cream of Chicken soup
1 can whole kernel corn, drained
Ground Pepper - -I do not think you need salt because of the bacon.
Hold on to your toes here!: 4 to 6 cups of Half-n-Half AND Whole Milk (combined). Told you. This is what makes the soup delish!
***Using 2% milk is delish too and the soup will not get so thick. If you have enough to reheat for leftovers, you will NEED to add milk because the soup gets "dump the bowl upside down and the soup will not fall out" THICK.
Using kitchen shears, cut up the bacon over pot and cook on medium heat. You want bacon grease to form under the bacon because the grease is what your cubed potatoes steam in.
Next, cube up your potatoes and toss them in as you go with the frying bacon.
Okay, the hard part is open your can containing Cream of Chicken soup, drain your can of whole kernel corn, and measure out your 1 cup of sour cream. Now add all 3 to your cooked bacon and potatoes. Sprinkle pepper over all, add your light cream, milk, or 2 % ~ what ever combination you choose, stir, taste for need of further seasoning, heat through and SERVE~!
One less thing to do today ~ I better call you. You might not read this for days.
The knife has been calling to me from cutlery stores everywhere. I wonder what Julia Child would say about it? Probably: Gorgeous!
For the pork filling:
For the chile sauce:
Fill a deep 8-quart pot with a pasta insert with enough water to reach just below the insert. Without the insert in place, cover and bring to a boil over high heat. Have ready a kettle or pot of almost boiling water to add if the water gets low. Arrange the tamales upright (open end up) in the insert, leaving room for the steam to circulate. Fit the insert into the pot over the boiling water. Use he extra husks to cover the tamales (this helps concentrate the heat). Cover the pot with a lid. Steam for 1 to 1-1/2 hours, adjusting the heat as needed to keep the water just boiling. Check the water level frequently and add more as needed to keep the pot from going dry.
The tamales can be broken down into steps over a 2 to 3 day period. I absolutely love the flavor of every part making up the whole tamale. Note: I did use lard and had such a guilty conscience for doing it. I think this is only the second time in my life to use lard. The first was frying chicken to see if there was a flavor difference.