"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

red sauce for enchiladas Recipe

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This recipe for red sauce for enchiladas, by , is from The delapaz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
brandie delapaz
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tomato sauce 2 cans 15oz
Onion
Garlic
Tomato paste 1teaspoon
Ground Cumin 1 tablespoon
Chili powder 3 teaspoons
Paprika 2 teaspoons
Salt 3 teaspoons

Directions:
Directions:
Donít add any more seasoning till last minute
Start by
Chop onion about half one sautť add your garlic two gloves some salt and pepper
Add your tomato canís then fill cans with water once each
Add all seasoning
Bring to boil lower heat to simmer for 45minutes

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45minutes

 

 

 

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