INGREDIENTS

INSTRUCTIONS

Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring
constantly until they are browned and toasty (for pine nuts) or until they
have browned and popped (for pumpkin seeds). Remove from the heat and
transfer to a blender jar if you're using pine nuts or to a bowl if you're
using pumpkin seeds.  If you're using pine nuts, blend with 1 cup of the
stock until smooth, then strain through a medium-mesh strainer. If you're
using pumpkin sees, pulverize in a spice mill in batches and sift into a
bowl.  Stir in 1 cup of the stock and mix well. Set aside.
Simmer tomatillos in water to cover with the chilies (remove stems,
seeds and membranes from chilies) and simmer for 10 to 15 minutes. Drain
and place in the blender jar. Add the onion, garlic, and cilantro. Grind
the spices in a spice mill and add to the blender jar. Add the lettuce
leaves and salt. Blend until the mixture is smooth
Heat the oil in a heavy-bottomed saucepan or casserole over medium
heat.  Add the nut or seed mixture and cook, stirring constantly, until the
mixture thickens, about 5 minutes.  Add the tomatillo mixture and cook
again, stirring for about 5 to 10 minutes, until the mixture is thick. Stir
in the remaining 2 cups chicken stock, bring to a simmer, cover partially,
and simmer for 30 minutes.  Taste and correct seasonings. If the mixture
seems too thick, stir in a little more chicken stock. Yield: About 3 cups
sauce. Serve with grilled or poached chicken breasts as main course. Use as
a dip with crudites, as a topping for nachos or enchiladas. Add lime or
lemon juice or vinegar and use as a salad dressing.
Sauce freezes well. Nutritional information - Per serving: 130 calories;
4G protein; 6G fat; 15g carbohydrate; 192MG sodium; 0 cholesterol. (Based
on 6 servings).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Can’t change? Jesus frees us”