"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Enchilada Sauce Recipe

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This recipe for Enchilada Sauce, by , is from The Stewart Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Stewart
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
2 tablespoon chili powder
2 cups water
1 (8oz) can tomato sauce
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Directions:
Directions:
In a large saucepan, heat oil over medium heat. Stir in flour and chili powder; cook 1 minute. Add remaining ingredients. Bring to a boil.
Reduce heat; simmer 10 minutes.
Medium

Number Of Servings:
Number Of Servings:
3 cups
Personal Notes:
Personal Notes:
Note: Flour tortillas are not considered Mexican food, Tortillas are traditionally made of corn.

 

 

 

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