Name: Chili Paste (Puree)
Ingredients: See below

All our minds are working in overdrive recruiting files to “dwell upon” (Phil. 4:8). Do those thoughts successfully pass through the spiritual grid presented to us in Philippians 4:8? Are we needlessly putting thoughts in our minds that are contrary to Philippians 4:8? Therefore, think twice before you look at that picture, watch that movie, entertain that gossip, visit that place, receive that counsel, read that article and listen to that song. Are you guarding your heart by living a disciplined life in the pursuit of righteous living and practicing self-control at to what you choose to dwell upon?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		New, Text, Import	1	Servings

INGREDIENTS

See below

INSTRUCTIONS

Any combination of: 6 ounces dried Ancho, Chipolte, Cascabel, or other
chiles
Remove the stems and seeds from your choice of dried chiles. Pour boiling
water over the chiles
to cover and soak 30 minutes. Drain the chiles and puree them thoroughly in
a food mill or food processor fitted with a metal blade. If you use a food
mill, the result will be a smooth paste. If you use a food processor, you
may want to press the paste through a sieve to produce a totally smooth
paste. The paste can be stored, covered and refrigerated 10 days to 2
weeks; if covered with oil, it will keep in the refrigerator several
months.
Yield: 1 1/2 cups
Recipe By     :COOKING LIVE SHOW #CL8722
Posted to MC-Recipe Digest V1 #272
Date: Fri, 1 Nov 1996 07:52:25 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“No one understands like Jesus”