---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Mexican
       Yield: 6 servings
       3 oz Hulled raw pumpkin seeds OR
       3 oz Pine nuts
       3 c  Chicken stock (no salt)
     3/4 lb Tomatillos, husked & washed
       2    Jalapenos or serranos (2-3)
     1/2    Medium onion, rough chopped
       3    Garlic cloves, rough chopped
       4    Cilantro sprigs (4-5)
     1/4 t  Cumin seeds or ground cumin
     3/4    Inch cinnamon stick OR
     3/4 t  Ground cinnamon
       2    Whole cloves OR pinch ground
       5    Lg Romaine lettuce leaves OR
       5    Leaf lettuce leaves
            Salt to taste
       1 T  Safflower or sunflower oil
   Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring
   constantly until they are browned and toasty (for pine nuts) or until they
   have browned and popped (for pumpkin seeds).  Remove from the heat and
   transfer to a blender jar if you're using pine nuts or to a bowl if you're
   using pumpkin seeds.  If you're using pine nuts, blend with 1 cup of the
   stock until smooth, then strain through a medium-mesh strainer.  If you're
   using pumpkin sees, pulverize in a spice mill in batches and sift into a
   bowl.  Stir in 1 cup of the stock and mix well. Set aside.
       Simmer tomatillos in water to cover with the chilies (remove stems,
   seeds and membranes from chilies) and simmer for 10 to 15 minutes.  Drain
   and place in the blender jar.  Add the onion, garlic, and cilantro.  Grind
   the spices in a spice mill and add to the blender jar.  Add the lettuce
   leaves and salt.  Blend until the mixture is smooth
        Heat the oil in a heavy-bottomed saucepan or casserole over medium
   heat.  Add the nut or seed mixture and cook, stirring constantly, until
   the mixture thickens, about 5 minutes.  Add the tomatillo mixture and
   cook again, stirring for about 5 to 10 minutes, until the mixture is
   thick.  Stir in the remaining 2 cups chicken stock, bring to a simmer,
   cover partially, and simmer for 30 minutes.  Taste and correct seasonings.
   If the mixture seems too thick, stir in a little more chicken stock.
   Yield: About 3 cups sauce.
   Serve with grilled or poached chicken breasts as main course.  Use as a
   dip with crudites, as a topping for nachos or enchiladas.  Add lime or
   lemon juice or vinegar and use as a salad dressing.   Sauce freezes well.
   Nutritional information - Per serving: 130 calories; 4G protein; 6G fat;
   15g carbohydrate; 192MG sodium; 0 cholesterol. (Based on 6 servings).