Friends, if we cannot, or maybe I should say desire not, to do as Jesus says in Scripture; we short-circuit the whole process by failing to show Christ to the world, by failing to acknowledge Him as our Lord and frankly by showing less reverence and faith than the demons. Will we submit to His authority in all things, despite the personal cost, to reveal to this world that Jesus is truly Lord? The Kingdom will come for all to see and acknowledge, but it has begun and is shown to all by Him ruling in the hearts of His children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Mexico	4	Servings

INGREDIENTS

1/2	c	Red wine vinegar
2	tb	Lime juice; fresh
2	tb	Olive oil
2	ts	Chili powder
1	ts	Red pepper; crushed
1	ts	Salt
1		Garlic clove; crushed
1/2	ts	Black pepper
4		Steaks; 6-oz each
		Salsa fresca:
1	lg	Tomato; fresh, chopped
1		Avocado; chopped
2		Green onions; chopped
1	tb	Lime juice; fresh
1	tb	Cilantro; fresh, chopped
1		Garlic clove; crushed
1/2	ts	Salt
1/4	ts	Black pepper
1	ds	Hot pepper sauce
4		Corn tortillas; 6-in each

INSTRUCTIONS

Recipe by: Jo Anne Merrill *Use beef chuck eye steaks, 6-oz each, cut
1-inch thick. 1-Combine vinegar, lime juice, olive oil, chili powder,
crushed red pepper, salt, garlic and pepper. cover; refrigerate 1/4 cup of
the marinade. Place steaks and remaining marinade in a plastic bag, turn to
coat. Close bag tightly and marinate in refrigerator 8 hours or overnight;
turn occasionally. 2-Remove steaks from marinade; discard marinade. Place
steaks on grill over medium coals. Grill steaks 14-16 minutes for rare to
medium, turning once and brushing with reserved marinade. Wrap tortillas in
foil; place on grid the last 4 minutes of grilling; turn once. 3-Place
steaks on serving plate. Fold tortillas in half, bring ends around each
other to form a cone. Using a slotted spoon, fill cones with salsa and
place on on each plate. SALSA: combine all salsa ingredients and mix well.
Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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