1. Expositional preaching best achieves the biblical intent of preaching: delivering God’s message. 2. Expositional preaching promotes scripturally authoritative preaching. 3. Expositional preaching magnifies God’s Word. 4. Expositional preaching provides a storehouse of preaching material. 5. Expositional preaching develops the pastor as a man of God’s Word. 6. Expositional preaching ensures the highest level of Bible knowledge for the flock. 7. Expositional preaching encourages both depth and comprehensiveness. 8. Expositional preaching forces the treatment of hard-to-interpret texts. 9. Expositional preaching leads to thinking and living biblically. 10. Expositional preaching allows for handling broad theological terms. 11. Expositional preaching keeps preachers away from ruts and hobby horses. 12. Expositional preaching prevents the insertion of human ideas. 13. Expositional preaching guards against the misinterpretation of biblical texts. 14. Expositional preaching imitates the preaching of Christ and the apostles. 15. Expositional preaching brings out the best in the expositor.

Richard Mayhue

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian		4	servings

INGREDIENTS

2	tb	Vegetable oil
2	md	Onions; finely chopped
1 1/2	ts	Minced peeled fresh ginger
1 1/2	ts	Minced garlic
1/2	ts	Turmeric
2	ts	Ground coriander
2	ts	Ground cumin
		Coarse salt
2		Whole tomatoes; chopped
1	ts	Chile powder; or to taste
40		Okra; trimmed, and
		Cut into 1" pieces
1/2		Green bell pepper; chopped
1	ts	Garam Masala
		=== GRARM MASALA ===
1	ts	Cardamom pods
1		Dried bay leaf
1/2	ts	Whole cloves
1/4	ts	Black peppercorns
1	ts	Cumin seeds
1/2	ts	Coriander seeds
1		Cinnamon stick
1/2		Whole nutmeg

INSTRUCTIONS

GARARM MASALA: Toast all spices for garam masala in small saute pan,
over medium heat, about 5 minutes until fragrant. Allow to cool in
the pan. Transfer contents to a spice grinder and grind to a fine
powder. BHINDI: Grind ginger and garlic into a paste using a small
food processor. Heat oil in large skillet, over medium heat, add
onions, and saute until translucent, about 5 minutes. Add
ginger-garlic paste, turmeric, coriander, cumin, and salt; cook,
stirring, 1 to 2 minutes. Add tomatoes, chile powder, okra, and green
peppers. If mixture appears dry, add 1/4 cup water. Add garam masala,
and cook, covered, 15 to 20 minutes. Makes 4 servings.
Cuisine: "Indian" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 503 Calories (kcal); 9g Total Fat; (15% calories from
fat); 22g Protein; 90g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0
Fruit;
1 1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Peter Beck
Converted by MM_Buster v2.0n.

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