Have you ever noticed the difference between the way the followers of Mohammed and the followers of Jesus react when one or the other is insulted? When Mohammed is insulted, Islam says the offender is to be killed by the faithful, but when Jesus is mocked, Scripture teaches us to pray that God would have mercy on the mocker. Why the difference? Do Muslims hold Mohammed in higher esteem? Not at all. It’s simply this: Mohammed oppressed and slaughtered some of those that resisted his message and taught his followers to do the same. But Jesus died for His enemies and taught us to love our enemies as well, so that we would be like our Father in heaven. Now, I ask you, which religion sounds as though it came from heaven, and which was made here on earth?

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		February 19	1	servings

INGREDIENTS

1/2	pk	Frozen chopped spinach; (10-ounce)
1	tb	Butter
1	tb	All purpose flour
1	c	Whipping cream
1	c	Milk
6	tb	Chopped fresh cilantro
3		Green onions; minced
1/2	cn	Diced green chilies; drained (4-ounce)
1 3/4	ts	Ground cumin
1 1/2	ts	Ground coriander
1/4	ts	Dried crushed red pepper
1/2	c	Vegetable oil
12		Corn tortillas; (6-inch)
3	c	Grated mild cheddar cheese
1 1/2	c	Grated Monterey Jack cheese
1/2	c	Finely chopped onion
1	tb	Chopped fresh cilantro
1/2	c	Sour cream

INSTRUCTIONS

SAUCE
ENCHILADAS
For sauce:
Cook spinach according to package instructions. Drain well. Set
aside. Melt butter in heavy medium skillet over medium heat. Add
flour and stir mixture 2 minutes; do not brown. Gradually whisk in
whipping cream and milk. Simmer until thickened, about 5 minutes.
Stir in spinach, cilantro, green onion, chilies, cumin, coriander and
red pepper. Puree in batches in processor until almost smooth. Season
with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before using.)
For enchiladas:
Heat oil in heavy small skillet over medium-high heat. Using tongs,
briefly dip each tortilla in oil to soften, about 15 seconds per
side. Transfer to paper towels and drain. Combine cheeses in large
bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in
small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla.
Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam
side down in large glass baking dish. Repeat with remaining
tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be
made 1 day ahead. Cover and chill.)
Preheat oven to 375F. Stir sour cream into sauce; pour over
enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until
cheese melts and enchiladas are heated through, about 25 minutes.
Serves 6.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest  by Alan Hewitt <alan@atoc.demon.co.uk>
on Sep 24, 1999

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”