Name: California Style Huevos Rancheros
Ingredients: 1 tb Olive oil; 1/2 Medium-size onion, chopped; 3/4 c Tomato juice, OR 1/2 cup tomato sauce thinned with 2; Tbsp water; 1 sm Clove garlic, minced; 3 Whole chiles, parched, peeled and chopped, OR 4 oz; Canned whole green chiles, chopped; 3/4 ts Ground cumin; 1/4 ts Ground Mexican oregano; 1/2 ts Salt; 4 Corn tortillas; 4 To 8 eggs; 2 Avocados, peeled and thinly sliced lengthwise; 1/2 c Grated Monterey Jack or Cheddar cheese; 4 Lettuce leaves, coarsely chopped

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Mexican	Cheese/eggs, Mexican	4	Servings

INGREDIENTS

1	tb	Olive oil
1/2		Medium-size onion, chopped
3/4	c	Tomato juice, OR 1/2 cup tomato sauce thinned with 2
		Tbsp water
1	sm	Clove garlic, minced
3		Whole chiles, parched, peeled and chopped, OR 4 oz
		Canned whole green chiles, chopped
3/4	ts	Ground cumin
1/4	ts	Ground Mexican oregano
1/2	ts	Salt
4		Corn tortillas
4		To 8 eggs
2		Avocados, peeled and thinly sliced lengthwise
1/2	c	Grated Monterey Jack or Cheddar cheese
4		Lettuce leaves, coarsely chopped

INSTRUCTIONS

...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and
coffee for a great brunch.
1.  In a medium-size saucepan, heat the oil, add the chopped onion, and fry
over medium heat until the onion is translucent. Add tomato juice, garlic,
chiles, herbs, and salt.  Reduce heat to simmer for about 10 minutes. Sauce
can be made a day or hours ahead of time and left at this point.
2.  Preheat oven to 350 degrees F.  Warm the tortillas by wrapping in foil
and placing on the 4 serving plates (Mexican pottery if possible) in the
warm oven. At the same time, warm the extra tortillas you are serving as
bread.
3.  Poach the eggs, using an egg poacher or a frying pan of hot water with
2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
cup, then stir the water in the frying pan vigorously in a circular motion.
As you stir, slide the egg from the cup into the water. Cover the pan when
all eggs have been added.
4.  To assemble the dish, place a tortilla on a plate. Top with a circle of
avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
melts.  Add the lettuce garnish after the cheese has melted.
Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce
leaves and serve the eggs topped with sauce in the lettuce leaves.
Makes 4 servings.
From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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