ENCHILADAS





Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
round cakes; cook quickly in a pan that has not been greased, then roll
in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
grated onion, one tablespoon of Worcestershire sauce, and fill the warm
cakes with this mixture. Roll them when filled, and pour over them a
sauce made of two tablespoons of drippings into which two tablespoons of
flour have been smoothed. Add one cup of soup stock, one cup of strained
tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
sauce.





EMERGENCY OR DROP BISCUITS ENGLISH APRICOT CREAM facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback