---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
       Yield: 4 servings
       2 tb Pumpkin seeds; pureed
       2 tb Green chiles; minced
     1/4 c  Parsley; chopped
       2 c  Chicken stock
     1/4 c  Cooking oil
            Salt and pepper to taste
       1 tb Roux (1 part cooking oil
            To 2 parts flour)
   Toast pumpkin seeds until brown, or use pumpkin seeds
   called Pepitas (This I'd prefer. I think you can get
   these at the spice rack in the store). Grind, with the
   chiles and parsley, very fine. In a skillet, with 1/4
   C cooking oil, add a little of the chicken stock. Add
   the green chile mixture and stir well, then add the
   remaining chicken stock. Salt and pepper, to taste,
   and cook for a few minutes on medium heat. Add roux,
   and stir, cooking until it thickens then remove from
   fire. If not to be used immediately, then store in
   'fridge. Heat only when you need to use it.