HOMEMADE ENCHILADA SAUCE (Dinner Then Dessert)

• 1/4c oil
• 2T flour or cornstarch
• 2-3T chili powder 
• 8oz can tomato sauce
• 1c chicken broth
• 2t cumin
• 1T minced garlic
• 1t onion powder
• 1/4t salt

Heat oil over med heat. Add flour and chili powder, stir. Cook until red color starts to brown. In a small bowl combine tomato sauce with remaining ingredients. Add to saucepan and whisk until well mixed. Cook over med heat for 8-10min.

BASIL PESTO

2 c fresh basil leaves
2 t garlic
1/4 c pine nuts
2/3 c olive oil
salt & pepper
1/2 c parmesan cheese

Combine in food processor. May be frozen for 3 months.