Name: Vermicelli with Ancho Chile Sauce
Ingredients: 4 Ancho chiles; stems, seeds,; ; and veins removed; 3/4 c Chicken stock or water; to 2 cups; 2 Whole cloves; 4 Garlic cloves; coarsely chopped; 1 tb Cumin seeds; Coarse salt; to taste; 3 tb Olive oil or butter; 6 oz Vermicelli nests; 1/3 c Finely-grated Queso Anejo cheese; Green onion; sliced on the bias; Avocado slices; Quartered limes

1. Fasting increases our sense of humility and dependence on the Lord (for our hunger and physical weakness continually remind us how we are not really strong in ourselves but need the Lord). 2. Fasting allows us to give more attention to prayer (for we are not spending time on eating). 3. [Fasting] is a continual reminder that, just as we sacrifice some personal comfort to the Lord by not eating, so we must continually sacrifice all of ourselves to Him. 4. Fasting is a good exercise in self-discipline, for as we refrain from eating food, which we would ordinarily desire, it also strengthens our ability to refrain from sin, to which we might otherwise be tempted to yield. 5. Fasting also heightens spiritual and mental alertness and a sense of God’s presence as we focus less on the material things of this world (such as food) and as the energies of our body are freed from digesting and processing food. 6. Fasting expresses earnestness and urgency in our prayers: if we continued to fast, eventually we would die. Therefore, in a symbolic way, fasting says to God that we are prepared to lay down our lives that the situation be changed rather than that it continue.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Niger	Toohot09	4	servings

INGREDIENTS

4		Ancho chiles; stems, seeds,
		; and veins removed
3/4	c	Chicken stock or water; to 2 cups
2		Whole cloves
4		Garlic cloves; coarsely chopped
1	tb	Cumin seeds
		Coarse salt; to taste
3	tb	Olive oil or butter
6	oz	Vermicelli nests
1/3	c	Finely-grated Queso Anejo cheese
		Green onion; sliced on the bias
		Avocado slices
		Quartered limes

INSTRUCTIONS

In a nonreactive medium saucepan, cover the chiles with water and simmer
for 5 minutes. Remove from the heat and let soak until soft, 5 more
minutes. Drain, setting aside 1/2 cup of the chile liquid. Pour 1/4 cup of
the chicken stock into a blender, add the cloves, garlic and cumin seeds
and blend until smooth. Season with salt. Add 1/2 cup more of the stock,
the 1/2 cup chile liquid and the drained chiles, a few at a time, and blend
until smooth. Add more stock if necessary. Heat the oil in a large heavy
saucepan. Add the pasta and fry turning until it has turned a deep golden
color, about 3 minutes (keep nests intact). Strain off excess oil. Add the
blended sauce to the pasta in the skillet and fry over moderate heat for
about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover
and cook over low heat, adding the remaining stock a little at a time to
prevent sticking, until the pasta is just cooked through, 5 to 8 minutes.
Transfer to a serving dish and sprinkle with the cheese and green onion
slices. Serve with the avocado slices and lime. This recipe yields 4
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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