Apart from our union with Christ every effort to imitate Christ, no matter how noble and inspired at the outset, inevitably leads to legalism and spiritual defeat. But once you understand the doctrine of union with Christ, you see that God doesn’t ask us to attain to what we’re not. He only calls us to accomplish what already is. The pursuit of holiness is not a quixotic effort to do just what Jesus did. It’s the fight to live out the life that has already been made alive in Christ.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables, Dairy		Pasta	4	Servings

INGREDIENTS

4		Ancho chiles; stems, seeds and veins removed
2 1/2	c	Chicken stock or water
2		Whole cloves
1		Clove garlic; coarsely chopped
1/8	ts	Cumin seeds
		Salt
1/4	c	Vegetable oil
4	oz	Angel hair pasta or very fine vermicelli; preferably in nests or skeins
1/3	c	Finely grated queso anejo or Romano cheese
		Avocado slices
		Quartered limes

INSTRUCTIONS

Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST)
From: Hazel Slone <hslone@freenet.columbus.oh.us>
Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO
CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho) From "Libro di Cocina" by
Jules Gouffe, pub. in Mexico in 1893 1.In a nonreactive medium saucepan,
cover the chiles with water and simmer for 5 minutes. Remove from heat and
let soak until soft, 5 more minutes. Drain. 2.Pour 1/4 cup of the chicken
stock into the blender, add the cloves, garlic and cumin seeds and blend
until smooth.  Season with salt.  Add 1 more cup of the stock and the
drained chiles, a few at a time, and blend until smooth, adding more stock
if necessary. 3.Heat the oil in a large heavy saucepan. Add the pasta and
fry, turning, until it has turned a deep golden color, about 3 minutes
(keep the nests intact). Strain off excess oil. 4.Add the blended sauce to
the pasta in the skillet and fry over moderate heat for about 3 minutes,
scraping the bottom of the pan to prevent sticking. Cover and cook over low
heat, adding the remaining stock a little at a time to prevent sticking,
until the pasta is just cooked through, 5 to 8 minutes. 5.Transfer to a
serving  dish, sprinkle with the cheese and serve with the avocado and
limes. 4 first course servings.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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