Chat with JL and I!

My contribution to the OC/SD cookin were as follows:

Cheese Enchiladas:

I use Joel.Ehrlich's enchilada sauce recipe (below). I purchase corn
tortillas (although this time I used flour), the floppy kind in the
plastic sack, not the canned stuff, lots and lots of Kojack cheese,
and lots of chopped onion. I dip a tortilla into hot enchilada sauce
to soften it, lay it out flat and sprinkle cheese and onion (this time
I used a "smear" of canned refried beans, too), and quickly rolled it
up. Top everything with more cheese and onion, pour enchilada sauce
over all. Bake at 350° F for 30 minutes or until bubbling.

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Enchilada Sauce

mexican

2 cloves garlic; peeled
1 ounce butter
6 tablespoons chili powder
14 ounces Italian plum tomatoes; canned
2 tablespoons tomato paste
1 cup chicken stock
1 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup cilantro; fresh

Use the metal blade of the food processor. With the motor running,
drop the garlic through the feed tube to mince. Saute the garlic in
the butter over medium heat in a medium (2 quart) saucepan for 1 - 2
mins. Reduce the heat to low. Stir in the chile powder. Cook, stirring
constantly, for 2 - 3 mins. to remove the raw taste - don't let it
burn. Set aside off the heat. Mash the tomatoes with a fork. Stir the
tomatoes, tomato paste, chicken stock, water, salt and pepper
together. Add to the chile powder in the saucepan. Set over medium
heat. Simmer, stirring frequently, for 10 mins. Adjust seasonings. Use
the metal blade of the food processor to mince cilantro. Stir into the
sauce after the sauce has finished cooking. Store refrigerated.

Makes about 4 cups.

Contributor: RFC - [email hidden]

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Seafood Empanaditas

appetizers, mexican

2 puff pastry sheets; thawed
Seafood Filling:
2 4 1/2 oz. shrimp; OR
1 7 1/2 oz. crabmeat
2 eggs, hard-boiled; chopped
1/4 cup green onion; sliced
1/4 cup mayonnaise
1 tablespoon lemon juice

Preheat oven to 400° F.

Mix together seafood fillling. Let rest.

Roll out 1 pastry sheet on a lightly floured surface with a lightly
floured rolling pin into a 13 inch square. Cut out 30 rounds.
Place about 1 tablespoon filling on each. Moisten edges with water;
fold in half, pressing edges with fork to seal. Transfer empanadita to
an ungreased large baking sheet. Bake in middle of oven until golden,
20 to 25 minutes. Meanwhile,make more empanaditas with remaining
pastry sheet and filling. Bake in same manner. Serve warm.

Filling:

Drain the shrimp or crab, flaking the crabmeat. Combine with eggs,
green onion, mayonnaise and lemon juice. Season to taste with cayenne
and salt. Makes 130 2" empanaditas
Empanaditas can be formed (but not baked) 1 week ahead. Freeze in 1
layer in shallow baking pan, then transfer to sealed plastic bags and
keep frozen. Bke frozen empanaditas 30 mins.

Yield: 60 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"