Doh! You beat it with the egg yolks. BTW, you might want to temper the
egg yolks with a bit of hot milk to prevent curdling.

I made tamales exactly once.  They are delicious but a LOT of work.  The
best I can figure is to have a tamale rolling party.  Took me hours to prep
and do them myself.  This recipe is from a friend of mine who has gotten
hooked on tamales.  Lord knows when she finds the time.  (I made mine with
beef roast; her recipe calls for pork.)

Tamales Norte?os

Meat:
4 - 5 lbs pork shoulder
1 onion
2 cloves garlic
2 bay leaves
salt to taste

Seasoning:
5 guajillo chilies
8 ancho chilies
1/4-cup pork broth
7 cloves garlic
1/2 lb pork lard
1/2 tsp. whole pepper
1/2 tsp. whole comino
salt to taste

Masa (dough):
1 4.4 lb pkg masa (instant corn tortilla mix)
1 tbsp. baking powder
2 tbsp. salt
2 1/2 lbs pork lard
7 1/2 cups pork broth

12 oz dried corn shucks (these must be
soaked in water 1 - 2 hours before use)

To prepare the filling:

Boil the pork shoulder in a large stockpot
with the onion, garlic, bay leaves and salt.

When it is well cooked (about 1 hour of
cooking time), remove the meat from the broth.

Reserve broth for later use.
Remove meat from the bones.
Discard bones.

With a meat grinder, grind
the cooked pork. (If you don't have
a meat grinder, mince the meat as
finely as possible with a knife,
or grind in a food processor.)

To prepare the meat filling seasoning:

Boil the chilies together until tender,
about 15 minutes.
Remove and discard the stems, and add
chiles to the container of a blender.

Add in the 1/2-cup pork broth and garlic,
and puree well (add more broth if necessary
to facilitate blending.)

Strain puree through a wire strainer to
extract any seeds.

In a spice grinder or molcajete, grind
pepper, garlic, and comino with some salt.

Make sure the mixture is finely ground.

Set aside.

In a skillet, heat 1/2 lb lard.

When melted, add the ground spice mixture,
and saut? for 20 seconds.

Add in chil3 puree, and saut? for 2 minutes.

Add in ground pork, combining well.

Adjust seasonings.

Simmer for 10 minutes, then remove from heat.

Set aside.

~~~  To prepare the Masa:

Pour the contents of the package of masa
into a very large bowl (I use a metal
turkey roaster pan).

Add in the baking powder and salt.

Knead the lard in with your hands.

Add in the broth one cup at a time.

You may need a bit more or less broth.

The masa is ready when the dough no longer
sticks to your hands, and is smooth and
delicate to the touch.

~~~~   To assemble the tamales:

Dry off some of the corn shucks, and place
a few within reach.

To make a proper tamale, the corn shuck bottom
edge should be around 8 inches wide.

Discard those that are too narrow, and tear
bits off of the ones that are too wide.

Take a corn shuck, and spread the bottom 2/3
of the leaf with 3 - 4 tablespoons of masa.

Leave a 1 1/2 inches wide area along one edge
free of masa.

Spread the masa thinly.

Place line of about 2 tablespoons of the filling,
following the direction of the corn shuck veins,
on the spread masa, towards the center of the
prepared shuck.

Fold the edge of the prepared shuck over the
filling, then roll up towards the edge of the
shuck with no masa.

Fold down the top flap.

Continue until all the tamales have been formed.

Place tamales in a large steamer basket.

Boil water in the bottom of the steamer.

As a top layer, cover the tamales with extra
corn shucks, then with a sheet of plastic wrap.

Secure the lid of the steamer, using foil around
the edges of the lid to prevent the escape of
steam.

Place the steamer over the boiling water.

Steam the tamales for about 40 minutes, until
the masa is firm.

Makes 16 dozen Note:

If you have leftover masa, you can make tamales
out of refried beans instead of meat.

Or concoct your own filling using leftover cooked
chicken, beef, pork, or venison.

Just mince or grind the meat, and add spices and
a little leftover chile puree.

Jill

The weird thing about it was that each different cocktail recipe to "Fluffy
duck" was different, so I figured that all you needed was advocaat and a
non-alcoholic mixer to make it a Fluffy Duck, and the rest was just personal
taste.

Advocaat is slightly alcoholic (I love it so much I often drink it straight,
which is how I know its alcoholic), so you couldn't really make a virgin
fluffy duck.

Still, I perversely liked the idea of a "dead duck" which was using cherry
advocaat (red) instead of the vanilla flavoured yellow stuff.

And if you want to put the cream in (Australian cocktails seem to be fond of
cream) you *have* to use the Advocaat. The egg-yolk in the advocaat acts as
an emulsifier, which allows the cream and the lemonade [1] to mix together
without curdling.

[1] US/Commonwealth English difference: When we Commonwealthers say
"lemonade" we mean the clear fizzy lemonish tasting stuff that has brand
names of "7-Up" and "Sprite". We don't mean the lemon drink you make out of
lemonjuice, sugar and water. And when we say "lemon squash" or just plain
"Squash" we mean the stuff that yellow and fizzy and has the brand name of
"Solo", not a vegetable. The stuff akin to lemonjuice, sugar and water would
be called (if anything) "lemon cordial" or "lemon drink" here. Confused yet?

Yowie

Ah, yes.  Snowball.  Although my grandparents didn't drink normally, they
would have "Snowballs" at Christmas.  They once gave me a sip, it tasted
like marzipan and I hated it.  I've never tried any since.  I suppose I
might like it as an adult?

Tweed

Boy, you got that right.  Sherry is little, topped off with lemonade,
and an advocate for the kitties.  However, I tend to think of her as a
hoomin and not as a snowball.

Pam S. who could use one of those herself