| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Chicken stock; boiling (up to 3) |
| 2 | Ears of corn (to make 1 cup kernels) | |
| 1 | Ripe avocado | |
| 2 | tb | Chopped chives |
| 1 | ts | Lemon juice |
| 4 | Tomatillos; parboiled | |
| 1 | Jalapeno; seeded and chopped | |
| 1 | tb | Olive oil |
| Salt and pepper to taste | ||
| 1 | lb | Angel hair pasta; cooked al dente |
| 1/2 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
>From the Detroit News: Put all ingredients except the pasta and cheese in a blender, beginning with 2 cups of stock and adding more as needed. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss and serve with Parmesan cheese. Makes 4 servings. Per serving: 627 calories; 17 g fat (4 g saturated fat; 24 percent calories from fat); 9 mg cholesterol; 827 mg sodium; 96 g carbohydrates. Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@ebicom.net> on Jul 30, 1997
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”