It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Niger	Toohot01	6	servings

INGREDIENTS

2	lb	Plum tomatoes; halved
8		Garlic cloves; halved
1	lg	Onion; roughly chopped
1/2	c	Water
2	ts	Salt
1/2	c	Olive oil
12	oz	Fideo; vermicelli or angel hair pasta, broken in 1" pieces
4		Dried chipotle chiles
2	c	Chicken broth; preferably homemade
3/4	c	Grated Anejo cheese
1		Avocado; peeled, and
		Cut into 8 slices; for garnish
1	sm	Bunch Cilantro; leaves only, chopped, for garnish

INSTRUCTIONS

In a blender jar, combine the tomatoes, garlic, onion, water, and
salt. Puree until smooth and set aside. Preheat the oven to 350
degrees and lightly oil a medium baking dish. In a large heavy sauce
pan heat the olive oil over medium-low heat. Add the pasta and saute,
stirring frequently, until golden-brown. Be careful not to burn the
noodles. Add the chiles and continue stirring over the heat for 2
minutes more. Add the tomato puree and the chicken broth to the pan
and stir together until the liquid comes to a simmer, then transfer
to the baking dish. Cover the dish with aluminum foil and bake for 10
to 15 minutes, until all the liquid has been absorbed and the noodles
are tender. Remove the foil from the pan and distribute the cheese
over the top and increase the oven heat to 400 degrees. Cook for 10
minutes more, until the top is bubbling and golden. Serve with a
slice or 2 of avocado and a sprinkling of cilantro. This recipe
yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6257 broadcast
04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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