* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. In a medium skillet, saute onion in oil until translucent. Add the flour and mix well. Stir in the chiles, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze. Yield: 1 quart Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1031g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 270 (43%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 28.8mg||9 %|
|Sodium 1379mg||48 %|
|Potassium 1164.4mg||31 %|
|Total Carbohydrate 59.4g||17 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 58.2g|
|Protein 28.3g||40 %|
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Calories per serving: 625
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