BREADS AND ROLLS (43)
|EVERY FEW MINUTES|
|MOOSE MEAT TAMALES|
BATTER FOR SHELLS:
1/2 c. sifted flour
1/2 tsp. salt
2/3 c. milk
1 tbsp. oil
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside.
1 lb. ground moose
1 sm. onion, chopped
Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick.
Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales. Serves 6.
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