I first ate this recipe when I moved in with my aunt to go to college. We would make these for those cold snowy evenings after we had been snowmobiling or hanging out with friends.. After college, I forgot about them until I wanted to extend our menu and be able to use the tomatoes from the garden.
The original recipe called for a package of Lipton’s Chicken Noodle Soup, but I messed around with it – and this was the result. I do not miss the wheat noodles and yeast at all. =) I can this during the summer so we can have safe convenience food on the shelf during school times.
I get rave reviews from my “normal diet” friends when I share these.
Carolyn’s Enchilada Sauce
1 large (or 2 medium) onion, chopped
1 large green pepper, chopped
3 tbsp chili powder (or to taste)
2-3 jalepeno peppers (pureed with tomatoes)
3 quarts whole tomatoes, pureed
1 (6 oz) can tomato paste (optional)
Simmer several hours. Cook down about 2/3 and thicken with cornstarch or add 1 can tomato paste.
To eat: Brown 1 -2 lbs. ground beef, drain. Add sauce and heat until hot. While meat is browning, make cornmeal pancakes (recipe below). When at desired consistency, serve over cornmeal pancake and top with lettuce, tomato, onion, and cheese substitute.
Both these recipes are good to freeze as well.
To can: Thicken to desired consistency using tomato paste (may need extra seasonings). When thick enough, pour into clean quart jars and cover with hot lids and bands. Place in hot water bath and boil for 30 minutes. Remove from water and let cool before checking seal.
1 scant cup Bob’s Red Mill All Purpose Baking Mix
1 cup cornmeal
½ tsp salt
2 tbsp oil
1 beaten egg
Enough water to make thin batter
Cook on a hot griddle, turning once. (just like a regular pancake)