Name: El Torito Cilantro-Pepita Dressing
Ingredients: 1 md Anaheim chile; roasted, peeled and seeded; 3 tb Roasted pumpkin seeds (pepitas); 1 Clove garlic; 1/8 ts Freshly ground black pepper; 1/2 ts Salt; 3/4 c Oil; 2 tb Red wine vinegar; 3 tb Cotija cheese; grated; 1 sm Bunch cilantro; stemmed; 3/4 c Mayonnaise; 2 tb Water; We substitute two or more fresh poblanos (pasillas in California),

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	California	Dressing	8	Servings

INGREDIENTS

1	md	Anaheim chile; roasted, peeled and seeded
3	tb	Roasted pumpkin seeds (pepitas)
1		Clove garlic
1/8	ts	Freshly ground black pepper
1/2	ts	Salt
3/4	c	Oil
2	tb	Red wine vinegar
3	tb	Cotija cheese; grated
1	sm	Bunch cilantro; stemmed
3/4	c	Mayonnaise
2	tb	Water
	We	substitute two or more fresh poblanos (pasillas in California),

INSTRUCTIONS

Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cothija cheese
in blender or food processor.  Blend about 10 seconds, then add cilantro,
bit by bit, until smoothly blended.
Place mayonnaise and water in large stainless-steel bowl and whisk until
smooth.  Add blended chile mixture and mix thoroughly.  Place in airtight
container and refigerate.  Dressing may be stored up to three days.
You can substitute cacique or Parmesan cheese for the cotija.  Also, it's
not complete without the crispy fried tortilla crumbled over the top and
the extra pepita seeds. The recipe tells you to fry corn tortillas in oil,
drain & crumble them. But I used crunched up lime and chili flavored
Tostitos instead. Yields 2 cups.
[email protected] Sat Nov 19 1994 Notes: > 1 md Anaheim chile;
roasted, peeled and seeded
depending on how hot they're running...
Will Borgeson <[email protected]>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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