Name: The Frugal Gourmet's Salsa Verde
Ingredients: 1 Clove garlic, minced; 2 sm Yellow onions, chopped; 8 Fresh or canned tomatillos, finely chopped; 3 tb Peanut oil; 2 tb All-purpose flour; 1 3/4 c Chicken stock or use canned; 1 cn (7 oz) green chiles, chopped; 2 tb Salsa jalapena; Salt to taste

The fall of man has created a perpetual crisis. It will last until sin has been put down and Christ reigns over a redeemed and restored world. Until that time the earth remains a disaster area and its inhabitants live in a state of extraordinary emergency. To me it has always been difficult to understand those evangelical Christians who insist upon living in the crisis as if no crisis existed. They say they serve the Lord, but they divide their days so as to leave plenty of time to play and loaf and enjoy the pleasures of the world as well. They are at ease while the world burns.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

1		Clove garlic, minced
2	sm	Yellow onions, chopped
8		Fresh or canned tomatillos, finely chopped
3	tb	Peanut oil
2	tb	All-purpose flour
1 3/4	c	Chicken stock or use canned
1	cn	(7 oz) green chiles, chopped
2	tb	Salsa jalapena
		Salt to taste

INSTRUCTIONS

In a medium saucepan, saute the garlic, onion, and tomatillos in the oil.
Stir in the flour and saute for a few minutes more. Add the chicken stock
and stir until smooth. Add the chiles and simmer 30 minutes. Add the salsa
jalapena and simmer 10 minutes more. Add salt to taste. Use to make
ENCHILADAS VERDE CON QUESO (Green Enchiladas with Cheese) See recipe in
this book. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
<howle@ebicom.net> on Apr 15, 1997

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