"We Interrupt This Broadcast" Recipes, pt. 2

Let me wrap up my recipes from this meal. If I don't hurry up and finish them it will be the next fifth Sunday and I'll have a whole new pile of recipes to share. Can you believe it's already May?

So, some Mexican Tea~

Enchilada Sauce
serves about 2 dozen (of course I had to triple it)

1/4 cup olive oil
1 cup onion
2 cloves garlic
1 tablespoon chili powder
1 1/2 tablespoons flour
2 cups tomato puree
1 1/2 cups chicken broth 1 teaspoon salt
1 teaspoon cumin

In a heavy saucepan heat the oil. Add the chopped onion and minced garlic and saute until golden brown. Add the chili powder, tomato puree, chicken broth and flour. Season with salt and cumin. (I love cumin so I was probably a bit more generous than 1 teaspoon...but then, it was spread out over 72 enchiladas so who knows?) Enjoy!

Wheat-Free Enchilada Sauce
(I made this for one person who has wheat and dairy allergies so I quartered this recipe from The Recipe Zaar):

1 tablespoon canola oil (I used olive oil)
1 small onion, finely chopped
1 (16 oz. can) tomatoes, cut into small pieces, undrained
1 (16 oz. can) tomato paste
1 teaspoon chili powder
1/2 teaspoon dried oregano
2 tablespoons fresh cilantro, chopped
1 teaspoon honey
(I added about a 1/4 cup chicken broth to make it more like a sauce and less like tomato paste for a pizza)

Heat the oil in a medium, heavy saucepan over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until the onion is transparent. Add the tomatoes with their juice and the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.

Chocolate Chip Cookies

How cheating is this? I used the recipe off the back of the chocolate chip bag. Whatever.

But here's where the Black Flag Cookie part comes in. I made 2 batches of cookies. The first batch I used 1 1/2 bags of chocolate chips. For the second batch I used 1 bag of white chocolate chips and 1/2 a bag of dark chocolate chips.

Sweet Tea
(is there really any other kind of tea?)

Boil 3 quarts of water. Turn the heat off and put in 4 family size tea bags (those are the really big ones). Let them steep for 2 hours. Then remove the tea bags and add 1 2/3 cups of sugar (I did not just say that) and stir until dissolved. It's important to do that in the pot so that the sugar will dissolve since it's still warm. Then, pour into a gallon size container and fill the rest of the container with water (up to the "one gallon" mark). Chill in the refrigerator. Enjoy!

I think that was all my recipes from my March Extravaganza. Mrs. Pittman, did I miss anything? I will try to get the Lemon Curd recipe posted soon but that will be under Conference Highlights (do I have enough series goin' right now?). But it'll be worth the wait.

More from the novelteatalkers when we next sit down to enjoy a cup of tea...