• Prepare Fresh Tamale Masa
• 2 1/2 cups chicken stock
• 2 cups unsalted butter
• 1-2 tablespoons salt (how much depends on how salty your stock is)
• 5 pounds fresh unprepared masa

Makes about 30 cups — Enough for About 5 Dozen Tamales

Beat the solid butter on high speed in the bowl of an electric mixer for 2-3 minutes or until light and fluffy. Alternate adding the fresh masa mixture with the warm stock, a cup or so at a time until it is all incorporated. Continue to beat for about 5-7 minutes or until the dough is a thick paste consistency. Nead into a ball and wrap in plastic wrap and refridgerate for 30 min to alow it to solidify and absorb the liquid.

Prepare the Tamale Filling

4-5 lb. boneless beef roast
1 large onion
6-8 garlic cloves
8 cups chili sauce
1/2 recipe fresh masa
about 6 dozen dried corn husks, prepared for tamales

Makes About 5 Dozen Tamales

Cover the meat, onion and garlic with water in a large pot, bring to a boil, reduce heat and simmer for about 2 hours until tender, adding more water as necessary (you can use the cooking water as stock for your masa). Shred meat.

Assemble the tamales by spreading about 1/3 cup masa on the smooth side of a corn husk, place about 2 teaspoons filling in the center of the masa. Wrap in the style of your choice and steam.

The first of many recipes from my starving artist cookbook, this is one of the most fun to make. ~Hudgens

Gu Kaizhi won ton soup with noodles feeds 6 people

• 10 oz. ground pork [swap 5oz shrimp if you can afford]
• 2 tablespoons pork or bacon fat, minced
• 4 dried shiitake mushrooms, soaked and minced
• 10 green onions tops
• 1 sm. egg white
• pepper to taste
• 1 package wonton wrappers
• 1 tsp brown sugar
• 2 tsp of low sodium soy sauce
• 6 cups chicken stock & 6 cups of Water
• 2 slices fresh ginger, peeled & the juice of 4 slices of fresh ginger

Combine 8oz of raw meat, fat, mushrooms, ¼ of chives, brown sugar, soy sauce, and liquid ginger and chill. Skillet and darken the remaining 2oz of meat with pepper and light soaking of apple juice if you wish then put to side. Assemble the wontons and seal the tops with the liquid egg white. Heat the stock with the ginger slices. Slice in long strips and add the leftover wonton wrappers as mock noodles. Then add a handful of wontons at a time for 4 or 5 minutes until the bob to the surface, fully cooked. Divide the broth (remove the ginger slices!), noodles, and wontons between the serving bowls. Let cool for 5 min. Serves 6 or three large single servings for a hearty meal.