My conclusion is that the local church is to be governed by a plurality of individuals who are described in the New Testament as elders, insofar as they hold an office of great dignity and importance (perhaps even with an allusion to age or at least spiritual maturity), or bishops, insofar as they exercise oversight of the body of Christ, or pastors, insofar as they spiritually feed, care for, and exercise guardianship over the flock of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits	Niger	Toohot01	1	servings

INGREDIENTS

4	md	Ancho chiles; wiped clean, stemmed
		; and seeded
1	c	Freshly-squeezed orange juice
2	tb	Freshly-squeezed grapefruit juice
2	ts	Salt
1	tb	Freshly-squeezed lime juice
1/2	ts	Freshly-ground black pepper
2	tb	Olive oil; optional

INSTRUCTIONS

Toast the chiles directly over a medium gas flame or in a cast-iron
skillet until soft and brown, turning frequently to avoid scorching.
Slice the chiles into 1-inch strips, then into a very fine julienne.
Combine all of the ingredients in a bowl, mix well and let sit at
least 30 minutes or as long as 2 hours before serving. Ancho Salsa
keeps a few days in the refrigerator.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6143 broadcast
08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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