Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		*md, Ethnic, Tvfn	1	Servings

INGREDIENTS

1	ts	Olive oil
2	oz	Bulk andouille; finely chopped
2	tb	Finely chopped onions
1	ts	Minced garlic
1	tb	Chopped parsley
1/2	c	Cream cheese
		Salt and pepper
16	lg	Fresh jalapenos
		Essence
3	c	Flour
2		Egg yolks
3/4	c	Beer; (up to 1)
1	pn	Baking powder
		Salt and pepper
		Oil for frying

INSTRUCTIONS

Preheat the fryer. In a saute pan, heat olive oil over medium heat and
render the andouille for 2 minutes. Add the onions and saute for 1 minute.
Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley,
and cream cheese together. Mix well. Stir in the cooled andouille mixture.
Mix thoroughly and season with salt and pepper. Using a sharp knife, split
the jalapenos, starting at the tip, in half, leaving the stem intact.
Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling
in the center of each pepper. Press the pepper together, sealing the cheese
mixture completely inside. Season 1 cup of flour with Essence. In a mixing
bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt
and pepper. Whisk in enough flour to form a batter. If the batter is too
thick add the remaining beer to thin the batter. Dredge the stuffed peppers
in the seasoned flour. Dip the jalapenos in the batter, letting the excess
drip off and coating the peppers completely. Gently lay the jalapenos in
the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the
jalapenos from the oil and drain on a paper-lined plate. Season the peppers
with Essence. Yield: 16 stuffed peppers
NOTES : Posted by Emily Griffin - emgriffi@ix.netcom.com S: 4
Recipe by: EMERIL LIVE SHOW #EMIA72 PORK FAT RULES
Posted to MC-Recipe Digest V1 #919 by Emily Griffin
<emgriffi@ix.netcom.com> on Nov 22, 1997

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