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The full house at Allen's "Handy Dandy Market" on South Haven consists of chili on a hot tamale. The other good hot winter meal was pinto beans and cornbread, but no longer offered, due to little demand. We who eat there have often wondered why this Mexican tamale is ingrained in Knoxville's food menu. Alas, I discovered the death of a Harry Royston originally of Greeneville, Tenn. who had been making hot tamales for thirty years when he died in 1917! Tamales are a great staple that is easy to store and provide a quick, hot meal with today's microwave ovens. Quite a few are made in homes and retailed through churches, lodges, and retail establishments.
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