The truly loving child of God, though he knows sin is there, hates that sin; it is a pain and misery to him, and he never makes the corruption of his heart as an excuse for the corruption of his life; he never pleads the evil of his nature, as an apology for the evil of his conduct. If any man can, in the least degree, clear himself from the conviction of his own conscience, on account of his daily failings, by pleading the evil of his heart, he is not one of the broken-hearted children of God; he is not one of the tried servants of the Lord, for they groan concerning sin, and carry it to God’s throne; they know it is in them – they do not, therefore, leave it, but seek with all their minds to keep it down, In order that it may not rise and carry them away.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

1		Dried ancho chile; soaked in boiling water for 10 minutes
1	tb	Canola oil
7	oz	Coiled fideos; crushed to break up coils, or dried angel hair pasta
2		Cloves garlic
1/2	c	Chopped onion
1	ts	Cumin
1/2	ts	Salt
3		Tomatoes; roasted over a flame until blackened, then peeled and seeded
1		Chipotle en adobo
1 1/2	c	Water or broth
1/4	c	Grated Parmesan
1		Peeled avocado; sliced

INSTRUCTIONS

INSTRUCTIONS: While the ancho is soaking, heat the canola oil in a skillet.
Add the crushed fideos and stir to coat with oil. Cook the fideos until
deeply golden, almost tan, keeping them moving in the pan so they don't
burn. Set aside.
Combine the garlic, onion, cumin, salt, tomatoes, chipotle and softened
ancho chile (stripped of stem and seeds) in a blender jar. Whirl to blend.
Transfer the sauce to a large skillet, and simmer for about 5 minutes, just
to take off the raw edge. Add the water or broth and stir to combine. Stir
in the toasted fideos, making sure they are submerged in the liquid. Cover
and simmer over low heat for about 20 minutes.
Remove the fideos from the heat. Sprinkle with the Parmesan cheese, and
garnish with avocado slices.
Serves 6.
PER SERVING: 240 calories, 8 g protein, 33 g carbohydrate, 9 g fat (2 g
saturated), 3 mg cholesterol, 289 mg sodium, 3 g fiber.
Posted to CHILE-HEADS DIGEST V4 #079 by Bob Batson <bob@sky.net> on Aug 11,
1997

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