Do not tell me that there is no rest for us till we get to heaven. We who have believed in Jesus enter into rest even now. Why should we not do so? Our salvation is complete. The robe of righteousness in which we are clad is finished. The atonement for our sins is fully made. We are reconciled to God, beloved of the Father, preserved by His grace, and supplied by His providence with all that we need. We carry all our burdens to Him and leave them at His feet. We spend our lives in His service, and we find His ways to be ways of pleasantness, and His paths to be paths of peace. Oh, yes, we have found rest unto our souls! I recollect the first day that I ever rested in Christ, and I did rest that day. And so will all of you who trust in Jesus as I trusted in Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Sauces, Spices, Mexican	2	Servings

INGREDIENTS

12		Dried ancho chilies
1	ts	Salt (or to taste)
2	c	Boiling water
1	ts	Dried oregano
1	c	Peeled, seeded and finely chopped tomatoes
3/4	ts	Ground cumin
1/4	ts	Tumeric
2	md	Garlic cloves, minced

INSTRUCTIONS

Seed and stem chilies under cold running water.  Break into one-inch
pieces.  Place in medium bowl.  Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid.  Add tomatoes, garlic,
salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy
small saucepan. Add one cup reserved soaking liquid. Bring to boil,
stirring constantly.  Reduce heat and simmer until sauce thickens and coats
spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit,
Dec '85.
Makes 2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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