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These are so full of flavor. They are not the quickest meal to prepare, but well worth the effort.

My friend Erin gave me her family recipe for Red Enchilada Sauce and it is simple and delicious.

In a small saucepan, combine and heat for 5 minutes:
2 Tbsp flour (or 1 Tbsp cornstarch)
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp oregano
2 tsp beef bullion
2 cups water (or canned bean juice)
3 Tbsp oil

Prepare the filling. I put all the filling ingredients together in a bowl or on my cutting plate.
The following ingredients are some ideas of what can go in them:
Meat (chicken, beef, ground beef, ground turkey, pork)
Beans (pinto, black, kidney)
Veggies (corn, cilantro, bell pepper, onion, finely chopped zucchini)

In a large oven dish, cover a large tortilla with the prepared sauce on both sides (by either dipping it in or pouring some sauce over and rubbing around with a spoon.) Then, place some of the filling in the center of the tortilla and roll it up and place in the pan with the seam side down.  Continue until the pan is full (about 8-10 tortillas). Pour any remaining sauce over the top and bake at 375 degrees F for 30-40 minutes.


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A definite favorite for all who have enjoyed them.

Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
2 eggs

2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack.

Recipe makes about 48 2-inch cookies.
Estimated prepare and bake time is 30-40 minutes.
NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).