On Tue, 14 Jun 2011 16:49:24 -0500, Melba's Jammin'
> wrote:

>In article >,
> Tara > wrote:
>

>> >
>> Was it similar to the tomalito you mentioned?
>>
>Not as I recall the tomalito ‹ which is much softer. A rather similar
>flavor, though.

Got it. The recipe I follow leaves out the eggs. It's so rich that
I only make it for holidays. It goes very well with ham or turkey.
It makes enough to feed a crowd, plus it makes tasty leftovers.

Tara