Enchilada Sauce Mix

1/2 cup cornstarch
1 (6 oz.) pkg. medium hot dry chili powder
1 tsp. garlic powder
1 1/2 Tbsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1 Tbsp. paprika

Mix together and store in airtight container Mix all dry ingredients together.
Add to 1 quart of cold water in saucepan. Cook over medium heat, stirring
constantly until simmering and thick. Use over enchiladas or to season grain
dishes.

SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry
ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup of
the dry mix to one quart of cold water to make sauce.


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