The justification for works on the NCT (New Covenant Theology) seems to be at least fivefold. First, it has seemed to some of us that if the New Testament is the apex of God’s revelation, then we ought to read the earlier parts of Scripture in its light. The point seems self-evident, but for some of us it was nevertheless hard to arrive at. Second, the NT is very explicit in making believers “slaves” of Jesus Christ. The implications of this are far reaching; here we simply note the fact. Third, a nagging question arises when OT law becomes too prominent in discussions of Christian morals and ethics. The question is: Which is the higher revelation of the character of God, the Ten Commandments or the person, work and teaching of Jesus Christ?... A fourth thing calls for an understanding of NCT: the renewed emphasis in our day on exegetical and biblical theology as a source of systematic. This has inevitably called into question the way Christians read their creeds and confessions. Finally, in one of the odd providences that the Lord sometimes sends our way, those who defend New Covenant Theology find themselves falling in with an emphasis that has been prominent throughout church history.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Mexican	Cookbook, Mexican, Pork	6	Servings

INGREDIENTS

2	lb	Pork loin; boneless
2	tb	Butter
2	tb	Onions; minced
1		Tomato; peeled and chopped
1	c	Spinach; cooked
1	c	Ham; minced
		Salt and pepper to taste
1		Egg; hard-cooked and
		Chopped
2	tb	Oil
1	c	Chicken stock; hot

INSTRUCTIONS

Have your butcher make a pocket in the center of the loin and prepare the
stuffing as follows. Heat the butter in a skillet and saute the onion until
limp and golden. Add the tomato, spinach, and ham and cook for a few
minutes over low heat to blend flavors. Season with salt and pepper, remove
from heat, and add the chopped hard-cooked egg. Stuff the pork loin with
this mixture and skewer to close the pocket. In the same skillet, heat the
2 tablespoons of oil and thoroughly brown the loin on all sides. Transfer
the meat to a shallow roasting pan, add the chicken stock, and bake,
uncovered, in a preheated 325 F oven for 1 1/2 to 1 3/4 hours. If desired,
add a can of tomato sauce to pan drippings, stir well, and serve the sauce
in a gravy boat. Makes 4 to 6 servings. Trader Vic's Book of Mexican
Cooking Typos by Brenda Adams
Recipe By     : Trader Vic's Book of Mexican Cooking
Posted to MC-Recipe Digest V1 #248
Date: Thu, 17 Oct 1996 01:00:06 -0400
From: ADAMSFMLE@aol.com

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