Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Condiments	16	servings

INGREDIENTS

10		Red chili peppers
4	tb	Finely grated fresh ginger; divided
4		Garlic cloves; chopped
8		Garlic cloves; thinly sliced
1/2	ts	Fenugreek seed
1	ts	Mustard seed
1	ts	Cumin seed
3	tb	White wine vinegar
6	tb	Oil
2	c	Finely chopped onion
1	lb	Tomatoes; peeled
8		Cardamom pods; seeds only

INSTRUCTIONS

Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek,
mustard and cumin and mix them to a paste with the vinegar. Do not add
water.
Heat the oil and fry the onion until golden, then add the tomatoes and
squash them into a paste as you cook. Stir in the spicy vinegar paste you
have already made, add the remaining spices and fry until the oil runs out
of them. The paste is then ready. Allow it to cool and store in an airtight
container in a cool, dark place.
NOTES : Vindaloo is a highly spiced and hot curry. The paste is made with
tomato. Traditionally from Goa in western India, this curry goes well with
meat and seafood. Pat Hanneman's bookshelf.
Recipe by: Step-by-Step Indian Cooking by Sharda Gopal
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 21,
1998, converted by MM_Buster v2.0l.

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