INGREDIENTS

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

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 24mg
Sodium: 1895.9mg
Potassium: 1014.8mg
Carbohydrates: 48.2g
Fiber: 5.3g
Sugar: 11.1g
Protein: 11.9g