| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Ethnic, Low-cal, Sauces |
1 |
Batch |
INGREDIENTS
| 1/4 |
c |
Am rice flour |
| 1/4 |
c |
Am toasted garbanzo flour |
| 2 |
tb |
Chili powder |
| 1 |
ts |
Cumin powder |
| 1 |
ts |
Ground red pepper |
| 1 |
ts |
Sea salt |
| 1/2 |
ts |
Garlic powder |
| 1 |
qt |
Cold water – in a deep sauce pan |
INSTRUCTIONS
Mix all dry ingredients together. Add to 1 quart of cold water in
saucepan. Cook over medium heat, stirring constantly until simmering and
thick. USe over enchiladas or to season grain dishes.
SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry
ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup of the
dry mix to one quart of cold water to make sauce.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy
of: Karen Mintzias
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Aug 15, 98
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