Jeanine's Enchilada Sauce
1/2 stick butter
4-5 Tablespoons flour
4 Tablespoons chili powder
2 tsp. cumin
2 tsp. onion powder
2 tsp. garlic powder
14 tsp ground red pepper
1/8 tsp. black pepper
2 tsp. dried cilantro
4 cups beef broth
2 Tablespoons apple cider vinegar
2 tsp. cocoa
1/2 tsp. dried oregano
1-2 Tablespoon brown sugar
Make a roux with butter and flour. Whisk until smooth.
Meanwhile, have other dry ingredients mixed together
and add this to the roux, cooking for 1 minute. Slowly
add in beef broth, little by little, stirring constantly. Add
vinegar and bring to boil for 1 minute. Reduce heat
to simmer and cook for 20 minutes
Creamy Onion Gravy
1 medium onion, finely chopped
3 T. butter, divided
2 T all-purpose flour
1/4 t.salt
1/8t. garlic powder
1/8t. pepper
3/4 c.buttermilk
1/4 c. water
In a small saucepan, saute' onion in 1 T butter until tender. Transfer to a small bowl; set aside. In the same pan, melt remaining butter over medium-low heat. Combine the flour, salt, garlic powder and pepper; whisk into butter until smooth. Gradually add buttermilk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in onion. Yield: 1 1/4
