Name: Totopos Tostados
Ingredients: 16 lg Corn tortillas; thin; 4 tb Salt; 2 c Water; Vegetable oil; for frying; Tomatillo Guacamole; see * Note; 3 Lemons; quartered; 1 bn Cilantro; coarse stems removed

Where once there was trust, with joy, honesty and spontaneity, now there might be aloofness, guardedness, even resentment. To make matters worse, attempts at reconciliation can be ignored or even refused. That is when, it seems to me, it is time to turn away. Turning away is not our first response, of course. But it must be a valid, if undesirable, option. After all, we can’t force people to be open, to talk, to reconsider. Until the Holy Spirit changes hearts — I have reluctantly concluded that there really is a time to turn away. Yes, it is a defeat for the gospel. But what else can one do? All that’s left is trusting the Lord, referring the matter to the judgment seat of Christ, who alone sees all things perfectly... Sometimes all one can do is not make a situation worse. That’s hard. But the Lord can do amazing things with brokenhearted people who have nothing left but a longing for His glory in this messy world.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Niger	Toohot09	10	servings

INGREDIENTS

16	lg	Corn tortillas; thin
4	tb	Salt
2	c	Water
		Vegetable oil; for frying
		Tomatillo Guacamole; see * Note
3		Lemons; quartered
1	bn	Cilantro; coarse stems removed

INSTRUCTIONS

* Note: See the "Tomatillo Guacamole" recipe which is included in this
collection.
Stack 4 of the tortillas and cut them into 4 pie-shaped wedges. Repeat with
the remaining tortillas. Spread the tortilla pieces on a rack and dry them
in the sun, if possible. If there is no sun or you are in a hurry, dry them
in a 325 degree oven for about 40 minutes. In a shallow bowl, stir together
the salt and water until the salt has dissolved. Heat about 1/2 inch of oil
in a small skillet. Submerge a good handful of the tortilla pieces in the
salt mixture for a moment, then drain and shake them off. Immediately throw
them into the hot oil and stand back; the oil will splatter. Turn them over
from time to time and cook for about 4 minutes total, depending on the
thickness of the tortillas. Transfer with a slotted spoon (draining the
excess oil back into the pan for a moment) to a double thickness of paper
towels. Continue dipping and frying the remaining tortilla pieces. Serve
the totopos on a large round platter with a bowl of Tomatillo Guacamole,
lemon wedges, and sprigs of cilantro. This recipe yields 10 to 12 appetizer
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6260 broadcast 04-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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