Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): tell us
Ingredients
Preparation
Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds. Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice. This recipe yields about 2 1/2 quarts of beverage. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
