"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tomatillo Cream Sauce Recipe

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This recipe for Tomatillo Cream Sauce, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hal Williams
Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (28oz) can tomatillos, drained
1 (14.5oz) can chicken broth
1 (4oz) can chopped green chilies
2 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
1 cup heavy whipping cream

Directions:
Directions:
In a large skillet, combine first 6 ingredients and bring to a boil over medium-heat; reduce heat and simmer 20 minutes. Remove from heat Pour mixture into the container of a blender or processor.
Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.

Number Of Servings:
Number Of Servings:
about 5 cups
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This sauce is a rich and creamy taste to give your enchiladas that authentic flair.

 

 

 

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