Aunt Lucy's Shrimp Dip
Cream cream cheese and
milk together add remaining ingredients, then fold in
1 bag pasilla red dried
Take seeds off of the chilies. Peel tomatillos, rinse well both chilies & tomatillos put them in water, boil at slow - med flame when finished boiling keep covered until they cool off. Put them in blender, add salt, cumin, garlic powder and blend. Put sauce back in pan with boiled ingredients.
About 1 cup Mazola corn oil in deep frying pan, turn on high flame. Meanwhile warm up tortillas (corn). I do this over the flame on the stovetop. Dip tortillas in hot oil, then dip tortilla in sauce, then put in stuffing and roll up. We use cheese for the stuffing, but you can use any cooked meats. Place the enchiladas in a shallow baking dish, pour some of the sauce over the top. Top with cheese and bake at about 350 for about 15 minutes or so (until cheese melts) These are the tastiest enchiladas I've ever eaten.
2 cups fresh basil
In a blender, combine basil, parsley, pine nuts, garlic, salt and olive oil. Blend the mixture until it is smooth. Stop several times to scrape down the sides of the container. Put mixture into a bowl and stir in the Parmesan cheese. Keep mixture in a cool place until ready to serve. Makes about 1 cup dressing. Great on pasta or salad!
In a sauce pan, mix all ingredients except the catsup, Lea & Perrins and smoke. Simmer uncovered for 20 minutes. Add the remaining ingredients and bring to a boil. Serve hot. Use for charcoaling ribs, chicken or lamb. Use also as a basting sauce. Makes 1 3/4 cups. Doubles or triples easily.