I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Beef, Meats	4	Servings

INGREDIENTS

1	lb	Ground beef
1/2		Onion, minced
1		Clove garlic, minced
1/2	ts	Chili powder
1	ts	Salt
1/3	c	Tomato sauce
8		Chili pepper
4		Egg
1/4	c	Olive oil
1/4	c	Flour

INSTRUCTIONS

In large skillet saute' meat till light brown.  Drain excess fat; add
onion, garlic,chili powder and salt. Saute' 3 minutes. Add tomato sauce and
simmer 10 minutes. If using fresh chilies, place under broiler about 8
minutes.  Split chilies down one side and remove skin. Remove seeds.Stuff
inside with meat mixture and roll in flour.Have ready a large skillet
filled with 1/4" oil. Separate eggs.  Beat whites stiff; beat yolks light.
Fold yolks into whites. Lightly dunk peppers in mixture;ease into hot oil
in skillet and cook until golden brown. Remove. Serve with hot sauce on the
side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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