After hearing several weeks ago about a class action suit being brought by inmates in Vermont, I thought I had my next column all but written.

It seems the inmates believed they were being unfairly punished for being served “nutraloaf” at meals.

Those inmates had been using their eating utensils to throw body wastes at corrections officers.

“Nutraloaf” is a mixture of cubed whole wheat bread, nondairy cheese, raw carrots, spinach, seedless raisins, beans, vegetable oil, tomato paste, powdered milk and dehydrated potato flakes mixed together, formed into a loaf and baked.

It is served on a piece of paper, removing from the inmate’s reach the utensils that were being used previously for ...well you know.

After reading the recipe, I decided that if I ever get locked up I will be on my best behavior — although I would probably finally shed those extra pounds that need to be shed.

So instead of the “nutraloaf” recipe, I decided on enchiladas in keeping with Cinco de Mayo.

Green and Red Chicken

Enchiladas

1 lb. fresh tomatillos, husked and chopped, or one 18 oz. can tomatillos, rinsed, drained and cut up

1 1/2 cups chopped onion

1/4 cup firmly packed fresh cilantro leaves or fresh parsley sprigs

1 4 oz. can diced green chili peppers, drained

1/4 tsp. ground cumin