Yield: 4 Servings
1 cn (14.5-oz) hot tamales 2 tb Flour 1 ts Chile powder 1/4 ts Garlic salt 3 Eggs; beaten 1 cn (16-oz) cream style corn 1/2 c Pitted ripe olives; halved 1/2 c Sharp cheddar cheese; -shredded Drain tamales, reserving sauce. Slice tomatoes crosswise; set aside. In mixing bowl, combine tamale sauce, flour, chili powder and garlic salt. Add corn, eggs, olives and tamales. Turn into a 10x6x2 baking dish. Bake uncovered at 350 for 35-40 minutes. Sprinkle with cheese and bake 3 minutes or until cheese melts. Cut into squares. MRS R.M. HENDERSON (THELMA) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.