Name: Ancho Chile and Orange Marinade
Ingredients: 1/4 ts Whole cumin seeds; 1/4 ts Whole coriander seeds; 1/2 md Onion; thickly sliced; 8 Cloves (large) garlic; unpeeled; 8 Dried Ancho chilies; 1 pn Cinnamon (generous); 1/4 ts Freshly ground black pepper; 1 lg Orange; shredded zest of; 1/2 ts Dried oregano; Hot water; 1 lg Orange; juice of; 1/2 Lime; juice of; Salt to taste

I contend that many Christians want to speak to others about the Lord but do not for fear that the observable, daily sin in their lives is too contradictory for them to witness….If God does not use sinners as His witnesses, there will be no human witnesses, since there are no perfect people…This does not change the fact that the more Christlike our lives, the more convincing our words about Christ. We need to do what we can to eliminate any sin that makes our words look inconsistent. But while attempting to do that we must be convinced that we cannot delay our witnessing until we reach sinless perfection. Otherwise, we would never share the gospel! Part of the beauty of our message is that God saves sinners, sinners like us.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains		Sauce	1	Servings

INGREDIENTS

1/4	ts	Whole cumin seeds
1/4	ts	Whole coriander seeds
1/2	md	Onion; thickly sliced
8		Cloves (large) garlic; unpeeled
8		Dried Ancho chilies
1	pn	Cinnamon (generous)
1/4	ts	Freshly ground black pepper
1	lg	Orange; shredded zest of
1/2	ts	Dried oregano
		Hot water
1	lg	Orange; juice of
1/2		Lime; juice of
		Salt to taste

INSTRUCTIONS

Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST)
From: Chris Kaufman <kaufman@biosci.cbs.umn.edu>
In my typical prompt and timely manner I've wrangled some recipes from the
Minneapolis Hotluck participants and am finally posting them for your
pleasure.  From: Alison and John Krufka.  (I got this recipe from Minnesota
Public Radio's "The Splendid Table") This marinade is warm and flavorable,
but not hot. It should work well with chicken, seafood, prok [and euks!]
and vegtables for grilling, braising or sauteing. It should keep about 1
month in the Frig. Makes about 1 cup.
In a heavy skillet over medium heat toast the cumin and coriander about 5
minutes, or until aromatic.  Grind to a powder in a coffee mill or with a
morter and pestle.  Add onion, garlic, and chilies to pan, roasting chilies
3 to 5 minutes until aromatic. Remove immediately. Take onion slices to
golden and garlic to slightley softened, about 10 minutes. Stem and seed
chilies, then cover with hot water and let soak 30 minutes. Meanwhile toast
the cinnamon, pepper and orange zest 10 seconds over medium heat. Combine
all ingredients in a blender (peeling garlic first), including chilies and
a few tablespoons of their liquid. Puree, season to taste, and refrigerate
until needed. Marinate larger pieces of meat or poultry from several hours
to overnight. Fish needs only an hour or so while vegetables are ready to
cook within the hour. Always refrigerate marinating foods.
CHILE-HEADS DIGEST V2 #263
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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