Recipe Talk

MY GREAT RECIPES PACKET 20 N

BARBECUES AND PICKNICS

HENRY'S BARBECUE SAUCES CARD 22

PREPERATIONS 15 MINUTES

YIELDS 1 CUP

CALORIES 30

INGREDIENTS:

Zesty BBQ Sauce:

1/2 cup ketchup and water

2 tablsp lemon juice

1/2 tblsp each sugar and Worcestershire sauce

1/2 teasp each salt, celery seeds

1/4 tsp dried basil leaves

2 dashes hot pepper sauce

Herbed Wine BBQ Sauce:

1/4 cup sliced green onions

2 Tlbsp oil

3/4 cup red wine

1 Tbsp Worcestershire sauce

1/2 tsp dried orenago leaves

1/4 tsp dried tarragon leaves

PREPARATION:

Zesty BBQ Sauce:

1. Combine all ingredients in a saucepan. Bring to a boil over high heat.
Reduce the heat.

2. Simmer, uncovered for 10 - 15 minutes. Use basting for hot dogs, while grilling.

Herbed Wine BBQ Sauce:

1. In skillet, saute' onions in heated oil until tender.
Blend in remaining ingredients.

2. Over low heat, simmer 5 - 10 minutes. Use to baste hamburgers while grilled.

McCall's Great American recipe card Chicken Enchiladas (6-f).

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Chicken Enchiladas

McCall?s recipe card # 6f

Red Chili Sauce

2 tablespoons shortening

3 tablespoons chili powder -- (3-4 tablespoons)

2 tablespoons all-purpose flour

3/4-teaspoon salt

1/2-teaspoon garlic salt

1 pinch oregano

1 pinch cumin

2 cups water

Directions for sauce

In medium skillet, melt shortening. Add rest of ingredients except water; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.

Salad oil

11 ounces tortillas -- (1 can)

1 cup light cream

2 chicken bouillon cubes

Filling

1 onion -- finely chopped

2 canned green chilies -- finely chopped

1 garlic clove -- crushed

1 pound tomato puree -- (1 can)

2 cups chopped cooked chicken

1/2 teaspoon salt

1 dash pepper

1/2-pound cheddar cheese -- grated

1. Make Red Chili Sauce. Keep warm.

2. In small skillet, heat 1/2-inch salad oil until very hot. Use 1 dozen tortillas from can. Fry, 1 at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.

3. In saucepan, heat cream with bouillon cubes, to dissolve.

4. Make Filling: In large skillet in 2 tablespoons hot oil; saut? onion until

tender, about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.

5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-qt shallow baking dish. Pour Red Chili Sauce over tortillas, sprinkle with cheese. Bake, uncovered, 15 minutes.