We have the mistaken notion that evangelism is a choreographed set of ideas well laid out, perfectly transitioned and flawlessly presented. Forget it. It’s not this way. Many of us have tried this with frustration. It is much better to think of evangelism the way the Bible does – “sowing the seed” in any way you can. Any of us can do that. Ever seen a weed grow in an otherwise barren parking lot? Somehow the seed got there and flourished. The simple word in the right place, or the tract well-placed might be the means God uses. Well-oiled presentations frustrate because there is no room for serious questions and discussion on the one hand, and it rules out the less verbal among us, on the other. Rejoice over even the smallest of advances! You are sowing the seed.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables, Meats		Chili	6	Servings

INGREDIENTS

		For The Shortcake Biscuits:
1 1/2	c	All-purpose flour
2	ts	Double-acting baking powder
1/2	ts	Baking soda
1/2	ts	Salt
2	tb	Cold unsalted butter
		(Cut Into Bits)
1/4	lb	Sharp Cheddar
		Grated Coarse (Abt 1 1/2
		Cups)
4		(2-Inch) Pickled Jalapeo
		Chiles
		Seeded/Minced
		(wear rubbergloves)
1	c	Sour cream
		For The Chili Con Carne:
2	lg	Onions/Abt 3 Cups —
		Chopped
1/4	c	Vegetable oil
1	tb	Minced garlic
2		Carrots — sliced thin
3	lb	Boneless beef chuck
		(Ground Coarse In Batches
1/4	c	Chili Powder
1	tb	Ground Cumin
2	tb	Paprika
1	tb	Crumbled Dried Organo
1	tb	Dried Hot Red Pepper Flakes
		Or To Taste
16	oz	Tomato Sauce
1 1/4	c	Beef Broth
3	tb	Cider Vinegar
19	oz	Can Kidney Beans
		Rinsed And Drained
2		Green Bell Peppers —
		Chopped

INSTRUCTIONS

MAKE THE SHORTCAKE BISCUITS :  Into a bowl sift together the flour, the
baking powder, the baking soda, and the salt, add the butter, and blend the
mixture until it resembles coarse meal. Stir in the Cheddar and the
chilies, add the sour cream, and stir the mixture until it just forms a
soft but not sticky dough. Knead the dough gently 6 times on a lightly
floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch
cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking
sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or
until they are golden. MAKE THE CHILI CON CARNE: In a kettle cook the
onions in the oil over moderately low heat, stirring occasionally, until
they are softened, addthe garlic and the carrots, and cook the mixture,
stirring, for 1 minute. Add the chuck and cook it over moderate heat,
stirring and breaking up any lumps, for 10 minutes, or until it is no
longer pink. Add the chili powder, the cumin, the paprika, the organo, and
the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the
tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and
simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or
until the meat is tender. Add the kidney beans, the bell peppers, and salt
and black pepper to taste and simmer the mixture, uncovered, for 15
minutes, or until the bell peppers are tender. Arrange a biscuit, heated
and split, on each of the 6 dinner plates, spoon the chili con carne over
the bottom half, and cover it with the top half of the biscuit.
=============== Reply 6 of Note 1 =================
Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    R-MC-NEW REFORMAT
55
To:     ECGJ65B    JO MERRILL            Date:    10/20 From: ECGJ65B JO
MERRILL            Time:    10:32 PM
Recipe By     :
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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“When God saw you – It was love at first sight”