Enchiladas - Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.
More....

Parch and peel chiles leaving stems on. Cut small slit below the stem,
removing seeds if desired. Insert strips of Jack cheese being careful not to
split chile.
Prepare batter: Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with
dry mixture and blend together. Slightly moisten each chile with water dip
in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.
More....

Arroz Blanco

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 − 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 − 15 minutes.
More....