Name: Angel Hair Pasta with Ancho Chile Sauce (Sopa Seca De Fideo
Ingredients: 4 Ancho chiles - stems; seeds and veins removed; 2 1/2 c Chicken stock or water; 2 Whole cloves; 1 Garlic clove; coarsely chopped; 1/8 ts Cumin seeds; Salt; 1/4 c Vegetable oil; 4 oz Angel hair pasta or very fine vermicelli; preferably in nests or skeins; 1/3 c Finely grated queso anejo or Romano cheese; Avocado slices; Quartered limes; 4 first-course servings; 8 minutes.

It is a myth to think that because I'm somebody famous or well-known or because I'm slick or clever, or because I package my little presentation in lingo and terminology that's kind of at the core of contemporary vernacular that somehow this influences people. You know what gets people saved? Not that kind of influence. What gets people saved is a recognition of who Jesus Christ is and an honest evaluation of their condition and the need for the Savior. What we need is not more people trying to influence society. We need more people preaching the gospel. It's confrontation, not influence.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables, Dairy			4	Servings

INGREDIENTS

4		Ancho chiles – stems; seeds and veins removed
2 1/2	c	Chicken stock or water
2		Whole cloves
1		Garlic clove; coarsely chopped
1/8	ts	Cumin seeds
		Salt
1/4	c	Vegetable oil
4	oz	Angel hair pasta or very fine vermicelli; preferably in nests or skeins
1/3	c	Finely grated queso anejo or Romano cheese
		Avocado slices
		Quartered limes
	4	first-course servings
	8	minutes.

INSTRUCTIONS

The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.
from "Libro di Cocina" by Jules Gouffe, pub. in Mexico in 1893
1.In a nonreactive medium saucepan, cover the chiles with water and simmer
for 5 minutes. Remove from the heat and let soak until soft, 5 more
minutes. Drain.
2.Pour 1/4 cup of the chicken stock into the blender, add the cloves,
garlic and cumin seeds and blend until smooth. Season with salt. Add 1 more
cup of the stock and the drained chiles, a few at a time, and blend until
smooth, adding more stock if necessary.
3.Heat the oil in a large heavy saucepan. Add the pasta and fry, turning,
until it has turned a deep golden color, about 3 minutes (keep the nests
intact). Strain off excess oil.
4.Add the blended sauce to the pasta in the skillet and fry over moderate
heat for about 3 minutes, scraping the bottom of the pan to prevent
sticking. Cover and cook over low heat, adding the remaining stock a little
at a time to prevent sticking, until the pasta is just cooked through, 5 to
5.Transfer to a serving dish, sprinkle with the cheese and serve with the
avocado and limes.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998

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