Recipe of the Week: Enchilada Sauce, by L.H.
I haven’t priced the stuff in 10 years, but back then buying two cans of it came near to the cost of the meat for the dish I was purchasing it for. So by golly, I decided I could learn to make my own, homemade, at a much lower cost. This recipe does it; it tastes exactly the same as the name-brand cans in the grocery store, at 1/4 the cost. And it’s easy too! I think you’ll like it. I usually double the recipe, which is no more trouble than a single batch, and use/freeze it in 2-cup (pint) …