Name: Enchiladas Rojas (Red Enchiladas)
Ingredients: 2 Dried ancho chillies -or-; 1/2 ts Crushed red pepper; 1 cn (8-ounce) tomatoes; 1 sm Onion, cut up; 1 Clove garlic; 1/2 ts Salt; 1 tb Cooking oil; 1/2 c Whipping cream; Salt and pepper; 1 lb Chorizo or Italian sausage; 2 tb Cooking oil; 12 6-inch tortillas; 1/2 c Shredded cheddar cheese (2 ounces); 1/4 c Sliced green onion

Who you are is more important than what you say. Bottom line: The quality of your own spiritual life is of greatest importance to your child’s spiritual development. This was one of the most important insights of the Puritans on the subject of the family. Here is what two of them wrote: “Precept without patterns will do little good; you must lead [children] to Christ by examples as well as counsel; you must set yourselves first, and speak by lives as well as words; you must live religion as well as talk religion” (Eleazar Mather). “Be sure to set good example before your children… Other methods of instruction probably will not do much good, if you don’t teach them by a godly example. Don’t think your children will mind the good rules you give them if you act contrary to those rules yourselves… If your counsels are good, and your examples evil, your children will be more like to be hurt by the latter, than benefited by the former” (Benjamin Wadsworth). Larger Quote: (Kent and Barbara Hughes).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican		1	Servings

INGREDIENTS

2		Dried ancho chillies -or-
1/2	ts	Crushed red pepper
1	cn	(8-ounce) tomatoes
1	sm	Onion, cut up
1		Clove garlic
1/2	ts	Salt
1	tb	Cooking oil
1/2	c	Whipping cream
		Salt and pepper
1	lb	Chorizo or Italian sausage
2	tb	Cooking oil
12		6-inch tortillas
1/2	c	Shredded cheddar cheese (2 ounces)
1/4	c	Sliced green onion

INSTRUCTIONS

from Better Homes & Gardens Mexican Cookbook
Remove stems and seed from chilies; cut up. PLace in bowl; cover with
boiling water. Let stand 45 to 60 minutes; drain. In blender container
combine undrained tomatoes, onion, garlic, salt, and the drained chilies or
crushed red pepper. Blend till smooth. In medium saucepan combine blended
mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till
slightly thickened. Stir in whipping cream; season to taste with salt and
pepper.
Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage
with 2/3 cup of the sauce. In small skillet heat 2 tablespoons oil. Dip
each tortilla in the hot oil for about 10 seconds of just till limp. Drain
on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled
tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of
tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated
through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or
till cheese melts. Just before serving sprinkle with green onion. Makes 6
servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Jul 7, 1997

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