MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ancient Pumpkin Seed and Tomatillo Recipe
 Categories: Vegetables, Seeds, Chilies, Mexican
      Yield: 8 Servings
 
      8    Tomatillos (or substitute
           -green tomatoes)
      3    Jalapeno peppers
      3 tb Green shelled pumpkin seeds
      1 ts Cumin
      1 cl Garlic
           Salt and pepper
    1/4    Lemon; juice of
 
  Boil tomatillos and peppers in water until they are soft, about 7
  to 10 minutes. Strain.
  
  While peppers and tomatillos cool. Grind pumpkin and cumin seeds.
  Dice garlic clove. Add ground seeds, garlic, peppers and
  tomatillos to a blender. Puree. Stir in lemon juice to taste. Salt
  and pepper.
  
  Use this sauce on everything. Over chicken, in soups, tacos,
  enchiladas. Great as a substitute for bar-b-que sauce. Also, good
  on fish. Try salmon sprinkled with Jamaican Jerk seasoning, grill.
  Lather with mole verde. Jill and I make mole verde by the quart,
  with and without pumpkin seeds. To make mole verde without pumpkin
  seeds eliminate cumin and pumpkin seeds from the recipe.
  
  Buy unsalted green seeds or whole in the shell seeds. Keep them in
  your freezer. Green pumpkin seeds are hulled and a one pound bag will
  last the uninitiated about one millennium.
  
  After roasting in the oven, pumpkin seeds are great in pumpkin pie,
  providing an alarming crunch to the unsuspecting guest who has never
  had nuts in pumpkin pie. Also, they are a nutritious fit in waffle
  and pancake mixes, bread, muffins.
  
  Sprinkle them over salads. Swirl them into chicken stir fry.

  With a little practice you can empty that one pound bag before the
  end of this millennium.
  
  Recipe by Jim Meuninck, www.herbvideos.com

  Posted by Dawn Manyfeathers
 
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