It is a curiosity to me that if you go through the Old Testament you're not going to find demon-possessed people with the exception of the very unique situation in the 6th chapter of Genesis… Interestingly enough that after the four gospels you only have two occasions, Acts 16 and Acts 19, where you have a demon-possessed situation. And it's never even referred to in the epistles of the New Testament... It wasn't an issue in the churches to which the apostle Paul wrote, or John wrote, or Jude wrote, or Peter wrote or James wrote. But in the life of Christ and in the three years of His ministry there is a manifestation of demon possessions that is unlike anything in all of human history, to be exceeded only by the manifestation of demonic power in the time yet to come called the Great Tribulation, just prior to Christ's Second Coming. And God Himself will aide that manifestation by opening up the pit of hell and the place of bound demons called the pit, the bottomless pit, the abussos, the abyss and letting it belch out some demons who have been bound there so that there is a greater force of demons in the time of the tribulation than ever before and they are allowed to run rampant over the earth in ways prior to which they have been restrained.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy		Gma3	1	servings

INGREDIENTS

		Vegetable oil for frying
2	tb	Olive oil
1 1/2	lb	Beef tenderloin; trimmed and cut
		; into thin strips
		Salt
		Cayenne
1	c	Chopped onions
1	c	Chopped tomatoes; peeled and seeded
2	tb	Plus 1 teaspoon chopped garlic
18	sm	Flour tortillas
2	ts	Emeril's Creole Seasoning
1		Recipe Corn and Cheese Queso Sauce
1	c	Guacamole
1	c	Salsa
2 1/2	tb	Sweet paprika
2	tb	Salt
2	tb	Garlic powder
1	tb	Freshly ground black pepper
1	tb	Onion powder
1	tb	Cayenne
1	tb	Dried oregano
1	tb	Dried thyme
		***EMERIL'S CORN AND CHEESE QUESO
		; SAUCE***
2	tb	Butter
1/2	c	Minced onions
3	c	Fresh corn; about 6 ears
1	tb	Chopped garlic
1		Jalapeno; stemmed, seeded and
		; chopped
8	oz	Grated Cheddar cheese
1/4	c	Heavy cream; up to 1/2

INSTRUCTIONS

EMERIL'S CREOLE SEASONING
Preheat the vegetable oil to 360 degrees F in a large pan. In a large
saute pan, heat the olive oil. Season the beef with salt and cayenne.
Sear the beef for 1 to 2 minutes. Add the onions and saute for 2
minutes. Add the garlic and tomatoes. Season with salt and cayenne.
Saute for 1 minute. Remove from the heat. Season with salt and pepper.
Spoon a couple of tablespoons of the filling in the center of each
tortilla. Spread the filling evenly in the center of each tortilla.
Roll up each tortilla tightly and secure with toothpicks, making each
into a flautta.
Fry the flauttas in batches until golden brown, about 3 minutes.
Remove the flauttas from the oil and drain on a paper-lined plate.
Season the flauttas with Emeril's Creole Seasoning. Continue frying
until all the flauttas are fried.
To assemble into a hero, spoon the queso on the bottom of a large
platter. Arrange the flauttas over the sauce. Garnish with the
guacamole and salsa.
Yields: 6 servings.
Emeril's Creole Seasoning:
Mix all the ingredients together and store in an airtight container.
Can be stored in an airtight container for up to 3 months.
Yields: About 3/4 cup.
Emeril's Corn and Cheese Queso Sauce:
In a saucepan, over medium heat, melt the butter. Add the onions and
saute for 2 minutes. Season with salt and pepper. Add the corn and
saute 10-12 minutes. Stir in the garlic, jalapenos, cheese and cream.
Cook for 2 minutes. Season with salt and pepper. Serve with the
flauttas.
Yields: about 2 1/2 cups.
Converted by MC_Buster.
NOTES : From Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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