Name: Basic New Mexican Red Chile Sauce
Ingredients: 2 tb Oil; (we used olive oil. Butter is good too); 1 Clove garlic; cook in the oil, (medium heat)then add; 1 pn Cumin; optional-we don't use; 3 tb Flour; (cook a minute to prepare for roux) then add; 2 c Water &; 6 Dried RED New Mexican chiles from nearby ristra; toasted in hot dry iron griddle; Salt to taste; Oregano; optional

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols

CATEGORY	CUISINE	TAG	YIELD
	Mexican		1	Servings

INGREDIENTS

2	tb	Oil; (we used olive oil. Butter is good too)
1		Clove garlic; cook in the oil, (medium heat)then add
1	pn	Cumin; optional-we don't use
3	tb	Flour; (cook a minute to prepare for roux) then add
2	c	Water &
6		Dried RED New Mexican chiles from nearby ristra; toasted in hot dry iron griddle
		Salt to taste
		Oregano; optional

INSTRUCTIONS

STEW FOR A WHILE AND THEN BLEND SMOOTH. PLACE IN ICE CUBE TRAYS, FREEZE &
BAG UP.
Posted to CHILE-HEADS DIGEST by Pam <[email protected]> on May 31, 1998

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