1. To be filled with the Spirit is different from being baptized in the Spirit. There is one baptism, but multiple fillings. 2. In no New Testament text are we commanded to be baptized in the Holy Spirit. There is no appeal to do something in order to be baptized; no exhortation, no imperative. 3. On the other hand, we are commanded to be filled with the Holy Spirit (Eph. 5:18). 4. It is possible to be baptized in the Holy Spirit, to experience the permanent indwelling of the Holy Spirit, and yet not be filled with the Holy Spirit (e.g. the Corinthian believers). 5. To be “full of the Holy Spirit” is to reflect a maturity of character; it is the ideal condition of every believer [see Acts 6:3, 5; 7:55; 11:24]. To be “filled with the Holy Spirit” is to experience an anointing for power, purity, proclamation, and praise.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats			6	Servings

INGREDIENTS

2	c	Black-eyed peas
		Lard; as needed
2		Onions; diced
2		Carrots; diced
4		Celery stalks; diced
8		Ham hocks
8	c	Chicken or pork stock
		Salt and pepper

INSTRUCTIONS

Wash and pick over peas and soak overnight. In the morning discard tiny
floating peas and drain. Add stock and simmer 1 1/2 hours. Meanwhile sweat
onion, carrot and celery in lard until soft. Add vegetables and hock to the
peas and continue to simmer 1 hour. Taste for salt and pepper.
Yield: 6 to 8 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9180
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

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