Name: Potato Salad with Tomatillo Sauce
Ingredients: 1 1/2 lb New red-skinned potatoes; or yellow-fleshed; 2 Jalapeno peppers; 1/2 Onion; 6 Plump tomatillos; husks removed; 3 Garlic cloves; peeled; 1 c Cilantro leaves; 1 tb To 2 tb vegetable oil; opt; 1 Lime; grated zest and juic; Salt; 2 Hard-cooked eggs; 6 Radishes; for garnish (up To 8); Fresh cilantro sprigs; for garnish

Church discipline is one of the primary means God uses to correct and restore His children when they fall into sin. It is also one way in which He maintains the unity, purity, integrity, and reputation of the church. Through private or public instruction, warning, counsel, or rebuke, and in some cases even social avoidance or expulsion from membership, God corrects his disobedient children or removes those who are not truly His. Christ Himself declared the church to be heaven’s instrument in carrying out this difficult but necessary function (Matthew 18:15-20).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Chicago	Salads	6	Servings

INGREDIENTS

1 1/2	lb	New red-skinned potatoes; or yellow-fleshed
2		Jalapeno peppers
1/2		Onion
6		Plump tomatillos; husks removed
3		Garlic cloves; peeled
1	c	Cilantro leaves
1	tb	To 2 tb vegetable oil; opt
1		Lime; grated zest and juic
		Salt
2		Hard-cooked eggs
6		Radishes; for garnish (up To 8)
		Fresh cilantro sprigs; for garnish

INSTRUCTIONS

1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel
the potatoes and then slice them into rounds about 1/4 inch thick. Steam
them in a vegetable steamer until they are tender but still firm.
2. While they are steaming, make the sauce: Slice the jalapenos in half and
take out the seeds. Cut the onion into several large pieces. Bring a few
cups of water to a boil and add the tomatillos, jalapenos, onion and
garlic. Simmer until the tomatillos turn from bright green to dull, 10 to
15 minutes; then drain. Transfer vegetables to a food processor or blender,
add the cilantro, and puree. Stir in the optional oil, lime zest and juice.
Season with salt to taste.
3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs
and intersperse them with the potatoes. Ladle the sauce over all. Garnish
with the radishes and cilantro sprigs.
Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then
add them, uncooked, to the tomatillos as they are being pureed.
From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998

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