Food Friday: Sangria, Holy Guacamole and Enchiladas!
sangria
by Kevin Kilroy
July 21, 2017

We hope you enjoy this week’s #FoodFriday as much as we do. All three recipes are from “The Cookbook According to St. Paul’s,” compiled by members of the Paulist Women’s Club* based out of St. Paul the Apostle Catholic Community in LA! ¡Salud!

 

Federico Fellini’s Sangria
Ingredients:
1.5 bottles of strong red wine
2 tbsp. Strega
2 cups of fresh orange juice
1 cup of fresh lemon juice
6 thin slices of orange, each slice cut in half
4 slices of lemon, each slice cut in quarters
3 fresh peaches, peeled and sliced
4 tbsp. sugar
3 tbsp. brandy
2 cups club soda

Instructions:
Mix everything in a large pitcher. Serve very cold with some fruit in each glass.

 

guacamole

Holy Guacamole
Ingredients:
2-3 avocados, peeled, pitted and mashed
Juice of one lemon
1 4.5 oz. can of diced green chilies
2 heaping tbsp. of sour cream
2 generous tbsp. La Victoria Salsa Ranchera (Medium Hot) (or other Medium Hot Salsa of your choice)
1.5 inches of fresh, crisp, bunch, of green onion stems, chopped finely (Approximately ¼ cup)
1 tsp. garlic powder
½ tsp. cumin
Salt & pepper to taste
1 medium sized firm tomato, diced

Instructions:
Combine all above ingredients in bowl. Serves four.

Suggestions: Keep the avocado pits; the guacamole will not turn color as long as the pits stay in the dip.
Ideally make dip at least one hour before serving so that the flavors can absorb one another for a nice, “seasoned” guacamole.

Will keep in refrigerator for a day or two. Can be frozen. If oil from the avocados come to the top, simply stir well.

Serve with tortillas or any unseasoned corn chip found in market. Pitted black olives look well as decoration.

 

enchiladas

Mama’s Enchiladas
Ingredients:
1 can (19 oz.) “Las Palmas” enchilada sauce
1 medium onion, diced
1.5 lbs. cheddar cheese, grated
1 can ripe olives, sliced in half (optional ingredient)
¾ cup oil
2 tbsp. flour
10-12 corn tortillas

Instructions:
In a medium sauce pan, brown flour in ¼ cup of hot oil. Add enchilada sauce and stir until well-blended. Simmer for 15 minutes. Set aside and let cool.

Spread sufficient enchilada sauce in a buttered 9×13 inch baking dish to cover the bottom. Fry half of the tortillas lightly in one half cup of hot oil and stack on plate. Dip each tortilla in sauce. Add one to two tbsp. of onion, a generous amount of grated cheese, two or three slices of olives, and roll. Place in prepared dish seam-side down.

Prepare remaining half of tortillas in the same manner. Pour half a cup of the remaining sauce on top. Sprinkle grated cheese. Bake at 350 degrees until hot and bubbly. Serves six to seven people.

Pro tip: This dish can be prepared up to two to three days before eating. Cover with foil and refrigerate. When ready to bake, remove foil and place in 350-degree oven. Any leftovers can be fried in butter—“que rico”.

cookbook-cover

*Now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!