Name: Enrollados (Fried Enchiladas)
Ingredients: 1/2 c Chopped onion; 1/4 c Water; 1 cn (15-ounce) tomato puree; 1 Pickled serrano or jalapeno peppers, rinsed, seeded, and chopped (up to 2); 1/4 ts Salt; 1 lb Ground pork; 1 c Chopped onion; 2 md Potatoes, cooked, peeled, and chopped; 1 1/2 ts Salt; 4 Egg whites; 4 Egg yolks; 1 tb Water; 2 tb All-purpose flour; 1/4 ts Salt; 2 tb Cooking oil; 12 6-inch tortillas; Fat for deep-fat frying; Shredded lettuce; Shredded cheddar cheese

Gratitude is a handmaiden of contentment. An ever-growing attitude of gratitude will certainly make us more content since we will be focusing more on what we do have, both spiritually and materially, than on what we do not have. But contentment is more than focusing on what we have. It is focusing on the fact that all we do have; we have by the grace of God. We do not deserve anything we have, materially or spiritually. It is all by His grace.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Dairy	Mexican		1	Servings

INGREDIENTS

1/2	c	Chopped onion
1/4	c	Water
1	cn	(15-ounce) tomato puree
1		Pickled serrano or jalapeno peppers, rinsed, seeded, and chopped (up to 2)
1/4	ts	Salt
1	lb	Ground pork
1	c	Chopped onion
2	md	Potatoes, cooked, peeled, and chopped
1 1/2	ts	Salt
4		Egg whites
4		Egg yolks
1	tb	Water
2	tb	All-purpose flour
1/4	ts	Salt
2	tb	Cooking oil
12		6-inch tortillas
		Fat for deep-fat frying
		Shredded lettuce
		Shredded cheddar cheese

INSTRUCTIONS

from Better Homes & Gardens Mexican Cookbook
In covered saucepan cook the 1/2 cup onion in the 1/4 cup water about 5
minutes till tender. Stir in 1 1/4 cups of the tomato puree, the chopped
peppers, and 1/4 teaspoon salt. Heat to boiling; simmer, covered, 10
minutes. Uncover; simmer 2 to 3 minutes or till slightly thickened. Set
aside.
In skillet cook pork and the 1 cup onion till pork is brown and onion is
tender. Drain off fat. Stir in remaining 1/2 cup tomato puree, the cooked
potatoes, and 1 1/2 teaspoon salt. Heat through. Set filling aside. Beat
egg whites till stiff peaks form. Beat egg yolks and 1 tablespoon water
slightly. Add flour and 1/4 teaspoon salt; beat about 3 minutes or till
thick and lemon-colored. Fold into whites.
To assemble enrollados, heat 2 tablespoons oil in skillet. Dip each
tortilla in the hot oil for 10 seconds or just till limp. Spoon about 1/4
cup filling onto each tortilla; roll up. Dip filled tortills in egg
mixture, being sure ends are covered. Cook in deep hot fat (375 degrees)
about 2 minutes per side or till golden brown. Drain on paper toweling.
Reheat sauce. Arrange enrollados on platter; pour sauce over. Garnish with
lettuce and cheese. Makes 6 servings.
Alternate directions: Omit the egg batter and deep-fat fry the tortillas.
Garnish as above. Posted to Bakery Shoppe Digest149 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Jul 7, 1997

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

A holy man used to say when he returned home from a night of table-talk that he would never accept such an invitation again, so remorseful did such nights always leave him; so impossible did he find it for him to hold his peace, and to speak only at the right moment, and only in the right way. And, without his holiness, I have often had his remorse, and so, I am quite sure, have many of you. There is no table we sit at very long that we do not more or less ruin either to ourselves or to someone else. We either talk too much, and thus weary and disgust people; or they weary and disgust us. We start ill-considered, unwise, untimeous topics. We blurt out our rude minds in rude words. We push aside our neighbour's opinion, as if both he and his opinion were worthless, and we thrust forward our own as if wisdom would die with us. We do not put ourselves into our neighbour's place. We have no imagination in conversation, and no humility, and no love. We lay down the law, and we instruct people who could buy us in one end of the market and sell us in the other if they thought us worth the trouble. It is easy to say grace; it is easy to eat and drink in moderation and with decorum and refinement; but it is our tongue that so ensnares us. For some men to command their tongue; to bridle, and guide, and moderate, and make just the right use of their tongue, is a conquest in religion, and in morals, and in good manners, that not one in a thousand of us has yet made over ourselves. [But Christ was such a one.] And much as I would have liked to see how He acted in everything, especially would I have watched Him how he guided, and steered, and changed, and moderated, and sweetened the talk of the table.

Alexander Whyte