Angel Hair Pasta With Ancho Chile Sauce

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

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	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 370 Calories From Fat: 215 Total Fat: 24.7g Cholesterol: 11.6mg Sodium: 381.4mg Potassium: 483.1mg Carbohydrates: 32.1g Fiber: 6.7g Sugar: 1.5g Protein: 9.3g