In North American churches, female attendance doubles male attendance. In many African-American churches, females quadruple males. And if the men do show up, in most churches, they are often less likely to serve, sing and participate. Strong male leadership is dwindling and in some cases, strong male leadership is simply forbidden. The casual conclusion from young people is that church is a “woman-thing.” And it becomes a very slippery slope because the more the women lead, the more the men pull away and further abdicate their responsibilities in the church and in the home. The reality is this. You cannot have a feminist church and keep the men. And if you do not have the men (and studies back this up), you will not keep the children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Dip	4	Servings

INGREDIENTS

1		Dozen corn tortillas
		Vegetable oil to deep-fry
		Salt to taste
2		Ripe Haas avocados
1/4	ts	Garlic powder
1/2		Lemon; juice of
1	tb	Hot sauce
1	tb	Salt
1 1/2	tb	Sour cream
1		Jalapeno pepper
1/2		Onion
1		Clove garlic
1		Tomato
1		Green tomatillo
1/2	c	Vinegar
1/4	c	Frozen chopped spinach
2	tb	Butter
2	tb	Flour
1/4	c	Chopped green chiles
1	c	La Victoria Green Taco sauce
		Salt & pepper to taste

INSTRUCTIONS

TORTILLA CHIPS
GUACAMOLE
HOT SAUCE
SALSA VERDE
  CHIPS:
1. Cut tortillas into wedge shapes & deep-fry in 400F vegetable oil until
crisp.
2. Remove from oil & drain on clean, dry toweling. Salt lightly & serve
warm. GUACAMOLE:
1. Peel & seed avocados. Place in bowl & mash well.
2. Mix in remaining ingredients. You may wish to add more salt, depending
on the flavor of the avocados. Note: If prepared ahead, cover guacamole
well. It will turn brown quickly as air reaches it. The Haas avocado is
also called the `alligator pear'. Tests for ripeness:
1. Stem end of avocado should give slightly if pressed w/ finger.
2. Holding entire fruit in palm, squeeze gently, the inside should give.
HOT SAUCE: Place all ingredients in food processor or blender, chop to
chunky puree. Note: Tomattilos are Mexican green tomatoes. Generally
available in produce sections. SALSA VERDE:
1. Cook the spinach according to package directions. Drain & squeeze dry.
2. Melt the butter in a small saucepan over medium heat. Stir in the flour,
reduce the heat, & cook for 3 min.
3. Stir in the chiles, spinach, & green taco sauce. Simmer until mixture
thickens. Adjust seasoning w/ salt & pepper. Serve hot or cold.
SU CASA
KETCHUM; SUN VALLEY
BEV:CARTA BLANCA OR DOS EQUIS
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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