Name: El Charro Caldo De Queso (Cheese and Potato Soup)
Ingredients: 5 c Water; 3 c Beef stock; 1 md White onion -- sliced; 1 ts Salt -- or to taste; 1/2 c Garlic puree -- *; 8 Green chiles -- roast, peel,; Chop; 12 oz Evaporated milk; 4 md Potatoes -- cook, peel,; Cube; 2 lg Tomatoes -- coarsely; Chopped; 4 c Combination cheese -- **; Cubed

All the virtues which appeared in Christ shone brightest in the close of His life, under the trials He then met. Eminent virtue always shows brightest in the fire. Pure gold shows its purity chiefly in the furnace. It was chiefly under those trials which Christ endured in the close of His life that His love to God, His honor of God's majesty, His regard to the honor of His law, His spirit of obedience, His humility, contempt of the world, His patience, meekness, and spirit of forgiveness towards men, appeared. Indeed, everything that Christ did to work out redemption for us appears mainly in the close of His life. Here mainly is His satisfaction for sin, and here chiefly is His merit of eternal life for sinners, and here chiefly appears the brightness of His example which He has set us for imitation.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Mexican	6	Servings

INGREDIENTS

5	c	Water
3	c	Beef stock
1	md	White onion — sliced
1	ts	Salt — or to taste
1/2	c	Garlic puree — *
8		Green chiles — roast, peel,
		Chop
12	oz	Evaporated milk
4	md	Potatoes — cook, peel,
		Cube
2	lg	Tomatoes — coarsely
		Chopped
4	c	Combination cheese — **
		Cubed

INSTRUCTIONS

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.
** Combination Cheese - To come as close as possible to the taste of the
cheese of Mexico (which is not readily available in the United States), we
devised what I call "combination cheese". It is equal parts shredded yellow
cheddar, provolone and jack cheeses. In an 8-quart stock pot, place water
and beef stock and bring to the boil. Add salt, garlic puree, green chile,
onion and evaporated milk. Simmer 10 minutes. Taste and adjust seasoning,
adding more chile, if you like. Add cooked potatoes and tomatoes and simmer
10    minutes more.
To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over
the cheese.
May be refrigerated for use the next day or frozen for later use.
Recipe By     : El Charro Cafe Favorite Recipes
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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