Lamblane

1/4c bacon fat
1/2c all purpose flour
2tbs chilli powder
1/4 dried Onions or 1/2 cup chopped frech onion
8 Cups hot water
Pinch salt & pepper

Heat water and leave sitting next to stove
Heat bacon fat in large heavy sause pane. (a presure cooker works great)
Add flour and chili powder.
Whip briskly for about 45 seconds to a minute. Flour should be bubbly and start to brown a bit.
Add 1/2 the water quickly.
Wisk with wire whip to disolve the flour mixture into the water.
Sause should be thick and creamy
Add remaining water to thin
Add onoins and wisk at a rolling boil for 2 min.

Enchilada sause is for all intents and purposes a gravey. The longer you cook it, the thicker it will get
Add salt and pepper as needed.

Contributed by:
Jim Lamb

Used in :
Enchilada Casorole