Name: Sweet Hominy Chimichangas with Fruit Purees
Ingredients: 2 c White hominy (about one 29 ounce can); drained; 4 ts Confectioners' sugar; 2 tb Heavy (whipping) cream; 1 pt Ripe strawberries; hulled (1 basket); 2 Ripe mangos; 4 tb Butter; 2 tb Dark brown sugar; 6 Flour tortillas

Even Christians who refuse to indulge personally in sinful sexual activity often watch movies and shows, read books and articles, and visit Internet sites that highlight, display, promote, or make light of sexual immorality. It’s as if we’ve said to the world, “We’re not going to do what you do, but we will gladly entertain ourselves by watching you.” It’s sick, isn’t it, this tendency that brings delight to us when we observe others in sexual sin?

David Platt

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruits	6	Servings

INGREDIENTS

2	c	White hominy (about one 29 ounce can); drained
4	ts	Confectioners' sugar
2	tb	Heavy (whipping) cream
1	pt	Ripe strawberries; hulled (1 basket)
2		Ripe mangos
4	tb	Butter
2	tb	Dark brown sugar
6		Flour tortillas

INSTRUCTIONS

1.  In a food processor, blender, or food mill, puree the hominy. Stir in
the confectioners' sugar and cream.  Place about 1/3 cup of the hominy
mixture in the center of a flour tortilla.  Fold up envelope style.
2.  Wash out the food processor or other machine and puree the
strawberries.  Clean the machine again.
3.  Peel the mangos; remove the pulp from the pits.  Puree the pulp.
4.  When ready to serve, melt 2 tablespoons of the butter with 1 tablespoon
of the brown sugar in a large frying pan set over medium heat. Heat until
the butter foams and the sugar melts, stirring to blend. Add 2 or 3 of the
filled tortillas, depending on the size of the pan, and fry for 1 minute.
Turn and fry on the other side until golden and slightly crisp, about 1
minute more.  Remove to a platter. Heat the remaining 2 tablespoons butter
and 1 tablespoon brown sugar. Continue cooking until all the chimichangas
are done.
5.  Spoon strawberry puree over one end of each chimichanga; spoon mango
puree over the other.  Eat while still warm and crunchy.
Variations:  Other than strawberries and mangos, you can use apricots;
berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas;
mandarin oranges or other oranges and tangerines; pineapple; and peaches.
Fruits that are mellow (pear, apple, papaya) don't provide the needed
contrast.  The fruit puree can be embellished with a dash of: brandy,
cassis, grenadine, kirsch and Triple Sec.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by
Tiffany Hall-Graham
Posted to MM-Recipes Digest V3 #190
Date: Mon, 8 Jul 1996 23:14:17 -0500
From: [email protected] (S.Pickell)

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