Tomorrow night is the annual Fort Davis Lions Club Enchilada Supper. This event is the Fort Davis Lions Club’s biggest fundraiser of the year, raising money to support our mission of providing eye care for those in need, giving scholarships to graduating seniors, and providing community assistance as the need arises.
Serving as President of this fantastic club for the second year in a row, I’m always so impressed with the cohesiveness and git’er done attitude of the Lions Club. We have a mix of Lions that have been active in the Club since it began in 1984, and brand new Lions that will experience the fun of the Enchilada Supper for the first time tomorrow evening, as well as everything in-between.
I guarantee there will be at least one Dutchover in the kitchen. Charter member Lion Ed Dutchover has been directing the enchiladas since the beginning. The Dutchovers know their way around the kitchen (owners of Poco Mexico Café, Mary Lou’s Café, and caterers extraordinaire) so you know it’s going to be delicious.
This will be my third Enchilada Supper to participate in, and first with the Big To-Do List in my own hot little hand. I’m so grateful for the “best practices” list created and modified by Lions Carla Kennedy and Gwin Grimes. It comes with everything from a what-to-do-on-this-day list to the grocery list, and even all of the recipes that we need. Add able-bodied Lions and your Enchilada Supper is sure to be a success.
As you’re reading this, that To-Do List should have lots of check-marks next to things that need to be done. We ordered our supplies from Porter’s two weeks ago, have a call in to Village Farms Greenhouses for our tomatoes for salad and salsa, and have put signs around town (and on social media), advertising the event. Lions are at the starting line, ready to go.
The Lions will gather tonight at the Fort Davis United Methodist Church to clean 12 pounds of dried chiles, boil and prep them for the homemade chile sauce. There will be lots of laughter and lots of sneezing during the Great Chile Prep of 2018.
We’ll make homemade rice and beans to serve alongside the triple stack of enchiladas (with or without a fried egg on top) and lettuce and tomato salad. Homemade salsa will be on the tables for guests to enjoy before and with their meals.
A homemade dessert table will offer a sweet ending to the delicious homemade enchilada meal that you didn’t even have to clean chiles or rinse a bean for… you can’t beat that for dinner.
And the best part? All of the funds raised at this event go directly back into the community through our programs. That’s 100%. Any administrative costs for the Lions Club is paid by our dues. How many charitable groups can say that 100% of donations given by the community go directly back into the community? Lions Clubs around the world can say it, and we mean it.
The annual Enchilada Supper will be at the Fort Davis United Methodist Church Friday, Oct. 26 from 4:30-7 p.m. Plates are $10 for adults and $5 for children. To-Go plates will be available. Come early, we sold out before the end last year! Visit our Facebook page, “Fort Davis Lions Club” for more information. Where there’s a need, there’s a Lion.
Homemade Red Chile Sauce
(This is not the Dutchover recipe – I’m not giving away their secret sauce! This is one I make regularly, and it serves fewer than 200 people)
- 20 dried New Mexico Red Chile Pods
- 1 onion, chopped
- 2 cups water
- 2-3 cloves garlic
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp ground cumin
- ¼ tsp salt
Add chiles and onion to large pasta pot and cover with water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Strain the chiles if desired, or reserve 2 cups of water for blending. Carefully remove chiles, garlic and onion from pot and add to blender. Add remaining ingredients and blend until smooth.
Printed with permission of the Alpine Avalanche