Texas Red Enchilada Sauce

2 tablespoons butter
2 tablespoon flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
pinch of cinnamon
2 Tablespoons sugar
salt and pepper

Melt butter in a sauce pan.
Make a roux by browning flour in melted butter.
Add spices and tomato paste; stir until well blended into roux.
Add water gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste every so often and adjust spices as needed.
Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
Place pan in oven and cook until enchiladas are done.

from food.com #42094

Honey Mustard

1/2 cup Kraft Mayonnaise (Not Miracle Whip)
1/4 cup mustard
1/4 cup honey
1 Tablespoon rice wine vinegar
1 dash salt
cayenne pepper (optional)
Whisk together and chill.

Honey Mustard Dipping Sauce Recipe

Makes 2 1/4 cups
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey
1.Combine all ingredients in a bowl and mix well.
2.Cover and refrigerate for at least two hours; overnight is even better.

Texas Red Enchilada Sauce

2 Tablespoons butter
2 Tablespoons flour
5 teaspoons red chili powder
1 ½ teaspoons cumin
2 teaspoons garlic powder
1 Tablespoon sugar
dash of cinnamon
6 ounces tomato paste
2 ¼ cups chicken broth
salt and pepper
touch of cinnamon

Melt butter in a sauce pan.

Make a roux by browning flour in melted butter.

Add spices and tomato paste; stir until well blended into roux.

Add chicken broth gradually, stirring constantly.

Heat until boiling.

Continue simmering and stirring until desired thickness is achieved.

Taste every so often and adjust spices as needed.

One desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.

Place pan in oven and cook until enchiladas are done.

Recipe from Recipezaar #42094

DIPPING OIL FOR BREAD

1 cup extra-virgin olive oil
½ cup balsamic vinegar
½ cup grated Parmesan cheese
1 ½ teaspoons dried basil
½ teaspoon salt
½ teaspoon pepper
4-5 cloves garlic, minced
Crusty Bread

In a jar with a lid, combine oil, vinegar, cheese, basil, salt, pepper and garlic; stir, or cover and shake to blend ingredients
Pour into small, shallow bowls or rimmed plates.
Slice or tear bread into pieces and dip into oil to eat.