Nine serious errors of teaching affirming a “carnal Christian”: 1. The “carnal Christian” doctrine depends upon a wrong interpretation and application of 1 Corinthians 3:1-4. 2. The “carnal Christian” teaching divides the two basic blessings of the new covenant [forgiveness of sins and a new heart] because it denies that one of them is experienced by all true Christians. 3. This teaching does not distinguish between true, saving faith and the spurious belief mentioned in John 2:23-24; 12:42-43; Luke 8:13 and Acts 8:12-23. 4. The “carnal Christian” teaching lies in its virtual exclusion of repentance from the conversion experience. This is implied by the suggestion that the “carnal Christian” has not changed in practice but lives and acts just like the natural man. 5. The three-class theory is prone to give assurance to those who were never really converted. 6. The fruits of this teaching are not new to Christianity even though the teaching appears on the present scene under a new mask (see Romans 6:1-2). 7. “Carnal Christian” teaching is the mother of many second work-of-grace errors in that it depreciates the biblical conversion experience by implying that the change in the converted sinner may amount to little or nothing. 8. The “carnal Christian” teaching is also the mother of one of the most soul-destroying teaching of our day. It suggests that you can take Jesus as your Savior and yet treat obedience to His lordship as optional. 9. This teaching breeds Pharisaism in the so-called “spiritual Christians” who have measured up to some man-made standard of spirituality. There ought to be no professed “spiritual Christians,” much less “super-spiritual” ones!

Ernest Reisinger

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Beef, Mexican	1	Van load

INGREDIENTS

1		Cabeza, beef head
4		Onions
		3heads garlic
2	bn	Cilantro

INSTRUCTIONS

corn or flour tortillas
Before you actually get the cabeza (beef head), understand that it won't
look very nice -in fact it will look pretty gruesome. Therefore, I suggest
purchasing the thing the day you cook it.
In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings.
Clean the cabeza, removing eyes, ears, etc.  Discard the tongue. Leaving it
will impart an odd taste to the meat.  Wrap the cabeza in a paper sack,
along with onions, garlic, and cilantro.  Wrap THAT in burlap.
Dig a hole 2 feet deep and build a driftwood fire in it.  Wait until the
fire goes to coals, then cover them with ashes, followed by the cabeza,
then about 2 inches of dry dirt or sand.  Fill up the hole. Add 6 to 8
inches of dirt or sand over it.  Build a fire on top of the ground. Use
slow-burining wood such as oak or mesquite.
Leave the cabeza in the hole 12 to 18 hours.  For example, if you begin
cooking it at 4:00 p.m., it should be ready by the next morning. Serve with
tortillas.
Serves one vanload.
If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in
foil and bakinng it in an oven or over a charcoal grill. Using foil in
place of the paper bag keeps the cabeza slightly moister while
Posted to MM-Recipes Digest V3 #271
Date: Thu, 03 Oct 1996 19:31:11 -0700
From: jessann doe <jessann@texas.net>

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