Divorce is painful. It is emotionally more wrenching than the death of a spouse. It is often long years in coming and long years in the settlement and in the adjustment. The upheaval of life is immeasurable. The sense of failure and guilt and fear torture the soul. Like the psalmist, night after night a spouse falls asleep with tears. Work performance is hindered. People draw near or withdraw with uncertain feelings. Loneliness can be overwhelming. A sense of devastated future can be all consuming. Courtroom controversy compounds the personal misery.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Maindish	6	Servings

INGREDIENTS

1		Dozen corn tortillas
1	lb	Shredded mozzarella cheese or monterey jack
1	sm	Onion; diced fine (up to)
3	tb	Shortening or fat
2	tb	Flour (up to)
3	tb	Red chili powder
1	c	Tomato sauce
2	c	Water; more or less
		Garlic salt; cumin, to taste
		Ground hot chili; to taste

INSTRUCTIONS

RED SAUCE
From: [email protected]
Date: 1 Jun 94 09:01:57 MDT
Prepare sauce:  melt shortening in a heavy, large skillet.  Mix together
the flour and chili powder (chili puro) and add to the skillet. Cook on
medium high heat until it begins to brown, stiring constantly. Add the
sauce and seasonings. You won't need too much cumin--probably just a
pinch--it helps to bring out the flavor of the garlic. Stir well. Begin to
add the water, stirring constantly, until it is the thickness of gravy.
Reduce the heat to simmer and cook for about 1/2 hour, adding water if it
becomes thick.
Make Enchiladas:  Mix together the cheese and onions. Set aside.  On the
highest setting, heat about 1/2 cup oil in a small skillet.  Soften the
corn tortillas one at a time by quickly dipping the tortilla into the
heated oil, then immediately turning it over and removing from the hot oil.
If you let it stay for any time at all it will begin to fry and harden like
tortilla chips. (If you want to avoid all that oil--you can soften the
tortillas in the microwave. Cover the entire dozen with plastic wrap and
heat on high for 1-1/2 to 2 minutes.) Drain the excess oil off the
tortilla, then dip into the sauce on both sides of the tortilla. Place a
handful of the cheese into the center of the tortilla and roll up like a
log.
My family doesn't care for meat filled enchiladas, so I don't really know
the seasonings you would use for meat.  However, the cheese filled ones are
very good.  You can use any type of cheese you like or mix a couple of
different ones together such as the monteray jack and parmesan or romano.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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