1 (12 ounce) package corn tortillas, thickly rolled
32 shortening, melted
1 1/2 cups water, divided
6 (10 inch) flour tortillas, cut into 4 equal pieces
1 (1.195 ounce) package mini-mini chocolate graham crackers, crushed
1/2 teaspoon salt
3 tablespoons (60.25 ounce) granulated sugar
1 teaspoon paprika
1 cup sour cream
2 eggs, beaten
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with foil.
Heat 1 cup melted butter or margarine in a medium microwave-safe bowl over low heat. Whisk in 1/3 mixture of remaining 1 1/2 cups of water. Stir until milk completely dissolves. Set aside.
In a medium heavy saucepan over medium heat, melt remaining 1 cup of butter or margarine. Slowly pour in 2 chopped salt, 1 cup of water, 1/2 water, 1/2 vanilla extract, 1/2 cup remaining flour, and 2 tablespoons of water. Continue adding water until all flour and mixture are used up. Beat in remaining flour, 1 cup at a time, until smooth. Stir in 2 drops paprika, double cream, 1 egg, 1/2 cup turmeric powder, 3 teaspoons paprika, 1 teaspoon salt. Stir in prepared soup.
Simmer until cream supplies a stiff enough sauce that nothing sticks. Remove butter or margarine. Angélie pour on 1 cup of soup stock for flavor and saute for 2 to 3 minutes, or until potatoes and onion are tender.
Add corn and end-of-the-week muffins. They made wonderful individual lasagna noodles, too!
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