Name: Potato-Stuffed Anaheim Chilies
Ingredients: 8 Fresh Anaheim chile peppers; 1 1/2 c Mashed potatoes; warmed; Salt and freshly ground black pepper; to taste; 2 tb Olive oil; 1 md Onion; Halved and sliced lengthwise; 1 ts Peeled grated fresh ginger-root; 1/2 ts Turmeric; 1/2 ts Ground coriander; 1/4 ts Ground cumin; 1/4 ts Ground cloves; 1 c Half-and-half

When I view a particular possibility as threatening, it imperils some value important to me. That is what I mean by threat. But suppose this threat is directed not to some modest finite value I love but to the very center of my value system, that focal value by which all my other values are viewed as valuable. Suppose my god is sex or my own physical health or the Democratic Party. If I experience one of these as under genuine threat, then I feel myself shake to the depths. In this way, idolatry intensifies anxiety.

Thomas Oden

CATEGORY	CUISINE	TAG	YIELD
	Mexican	New, Vegtime7	8	servings

INGREDIENTS

8		Fresh Anaheim chile peppers
1 1/2	c	Mashed potatoes; warmed
		Salt and freshly ground black pepper; to taste
2	tb	Olive oil
1	md	Onion
		Halved and sliced lengthwise
1	ts	Peeled grated fresh ginger-root
1/2	ts	Turmeric
1/2	ts	Ground coriander
1/4	ts	Ground cumin
1/4	ts	Ground cloves
1	c	Half-and-half

INSTRUCTIONS

8 SERVINGS LACTO
If you can't find fresh Anaheim chile peppers, you can use any long pepper
instead. Serve this dish with your favorite Mexican or grilled foods.
Slit chilies lengthwise, leaving stems intact and discard seeds. Season
mashed potatoes with salt and pepper. Stuff each chile with a generous
portion of potatoes.
In large, heavy skillet, heat oil over medium heat. Add stuffed chilies,
onion, ginger and turmeric. Cook, stirring occasionally, until chilies
start to brown, about 6 minutes. Add spices and half-and-half. Bring to a
boil. Reduce heat, cover and simmer until sauce is thick and chilies are
tender, 8 to 10 minutes. Transfer chilies and sauce to serving dish. Serve
hot.
PER SERVING: 124 CAL.; 3G PROT.; 7G TOTAL FAT (3G SAT FAT); 13G CARB; 12 MG
CHOL.; 134MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 70
Converted by MM_Buster v2.0l.

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