The Greek word translated “tongues” is glossa . The word translated literally means, “languages” and it would save a lot of confusion if translators of our English Bibles would begin using that word. There is nothing in this passage that suggests undetectable, ecstatic, so-called “angelic” communication. The miracle that took place at Pentecost is that uneducated and often derided Galileans were speaking in different languages, identifiable languages, that they previously did not know. How much clearer can the text be? Verse 6, “Each one of them was hearing them speak in his own language “dialectos” – dialect).” Verse 8, “How is it that we each hear them in our own language to which we were born?” Verse 11, “We hear them in our own tongues speaking of the mighty deeds of God.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	4	Servings

INGREDIENTS

1 1/2	lb	Boneless beef sirloin; trimmed of fat and cut into 1-inch long strips
2		Red bell peppers; one chopped and one cut into 1/2-inch strips
1		Jalapeno pepper; seeded and
2		Cloves garlic; halved
1/4	c	Dry white wine
3/4	tb	Minced fresh ginger
1	ts	Salt
1/2	ts	Pepper
1/2	ts	Ground turmeric
1/4	ts	Ground cardamom (up to)
3	dr	Hot sauce
1	tb	Butter or margarine
1	tb	Oil
1	md	Onion; chopped
		Hot cooked rice or pita bread

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades)
Date: Sun, 5 May 1996 20:09:56 -0400
Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper,
turmeric, cardamom, and Tabasco in a blender on medium-high speed until
smoothly blended.
Heat the butter or margarine and the oil in a 12-inch skillet over
medium-high heat until hot.  Add the beef and cook until most of the liquid
has been rendered and meat is browned on all sides, about 3 to 4 minutes.
Remove the beef and keep warm.
Add the onion and red pepper strips to the skillet and cook until wilted,
about 3 minutes.  Return the beef to the skillet and add the blender
mixture. Heat to boiling, then reduce the heat and simmer uncovered until
the beef is hot and the sauce is slightly thickened. Serve over rice or
stuffed into pitas, with rice on the side.
Source:  "In the Kitched With Bob", by Bob Bowersox, 1994.  Hearst Books.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #71
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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