A congregation’s attitude to their minister should be determined by his loyalty to the apostolic message… No minister, however exalted his rank in the visible church, is an apostle of Jesus Christ. Nevertheless, if he is faithful in teaching what the apostles taught, a godly congregation will humbly receive his message and submit to it. They will neither resent nor reject it. Rather, they will welcome it, even with the deference which they would give to an angel of God, to Christ Jesus Himself, because they recognize that the minister’s message is not the minister’s message, but the message of Jesus Christ.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Niger	Toohot03	6	servings

INGREDIENTS

10		Corn ears
3	tb	Rendered bacon fat or olive oil
2	sm	Onions; finely chopped
3	lg	Garlic cloves; finely chopped
1	ts	Coarse sea salt
2	ts	Ground cumin
1/2	ts	Freshly-ground black pepper
2		Jalapeno peppers; stemmed, seeded if
		; desired, chop fine
4	oz	Panela cheese; cut 1/8. dice
2	tb	Red wine vinegar
1/2	bn	Fresh dill; leaves only, finely chopped

INSTRUCTIONS

Slice the whole kernels from 5 ears of corn and set them aside in a
bowl. Slice the kernels from the remaining 5 ears and place them in a
blender with 1 1/2 cups of cold water. Blend until completely smooth,
then press the liquid through a fine sieve, pressing down on the
skins to extract all the juice. Discard the skins and set the mixture
aside. In a heavy non-reactive saucepan heat the bacon fat over
medium heat. Add the onions and cook for about 4 to 5 minutes,
stirring occasionally, until softened but not browned. Add the
garlic, salt, cumin, and pepper, and cook for 2 minutes, then add the
jalapenos and cook for 2 minutes more. Add the whole corn kernels and
cook for 5 minutes, stirring frequently. Add the pureed corn and
reduce the heat to its lowest possible setting. Cook for 15 to 20
minutes, stirring and scraping the bottom of the pan every 10 minutes
or so to keep the mixture from scorching or sticking. Stir in the
cheese and the vinegar, cook for 5 minutes more, then sprinkle with
the dill and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6228 broadcast
03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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