---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Mexican
       Yield: 6 servings
       3 oz Hulled raw pumpkin seeds OR
       3 c  Chicken stock (no salt)
       2 ea Jalapenos or serranos (2-3)
       3 ea Garlic cloves, rough chopped
     1/4 t  Cumin seeds or ground cumin
     3/4 t  Ground cinnamon
       5 ea Lg Romaine lettuce leaves OR
       1 x  Salt to taste
       3 oz Pine nuts
     3/4 lb Tomatillos, husked & washed
     1/2 ea Medium onion, rough chopped
       4 ea Cilantro sprigs (4-5)
     3/4 ea Inch cinnamon stick OR
       2 ea Whole cloves OR pinch ground
       5 ea Leaf lettuce leaves
       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.