When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican		6	servings

INGREDIENTS

1	c	All-purpose flour
1 1/2	ts	Cayenne pepper
1	ts	Salt
1	ts	Sugar
1/2	ts	Baking powder
1	c	Beer
2		Dried chipotle chili peppers; stemmed and seeded
1		Ripe tomato; quartered
1/2	sm	Yellow onion; sliced
1		Clove garlic
1/2	c	Water
1	ts	Salt
1/4	c	Honey
2	tb	Red wine vinegar
		Peanut oil for deep-frying
		All-purpose; (plain) flour for dusting
1 1/4	lb	Rock shrimp or peeled white shrimp; (prawns)

INSTRUCTIONS

BEER BATTER
CHIPOTLE-HONEY DIPPING SAUCE
I found this at cooking.com. They have many more Mexican recipes and
also Chinese, Asian, etc.
Beer-Battered Shrimp with Chipotle-Honey Sauce Camarones Capeados con
Salsa Dulce de Chipolte
Beer adds both flavor and texture to this lovely batter. If you make
the batter early, it may thicken, in which case it can be thinned
with a little more beer or with water. Too thick a batter will make
the shrimp soggy, while a batter that is too thin won't form a
complete coating.
Preparation Time: 1 hour 15 minutes
To make the batter, in a bowl, combine the flour, cayenne, salt,
sugar and baking powder. Stir to mix. Add the beer all at once and
whisk until smooth. Set aside at room temperature for at least 30
minutes or up to 4 hours.
To make the dipping sauce, in a small saucepan, combine the chilies,
tomato, onion, garlic, water and salt and bring to a boil. Reduce the
heat to low, cover and simmer gently until the ingredients soften and
the mixture thickens, about 15 minutes. Remove from the heat and let
cool slightly, then transfer to a blender and purée until smooth.
Pour the purée into a small bowl and stir in the honey and vinegar.
Let cool.
In a large saucepan, pour in peanut oil to a depth of 5 inches (13
cm) and heat to 350°F (180°C) or until a few drops of batter
sprinkled into the oil rise immediately to the surface. Spread some
flour in a shallow bowl and toss the shrimp in it to coat evenly,
tapping off any excess. Drop the shrimp, a few at a time, into the
batter. Using tongs or your fingers, remove the shrimp from the
batter, draining off the excess, and drop into the hot oil. Deep-fry
until light golden and crisp, about 2 minutes. Using a slotted spoon,
transfer to paper towels to drain.
Arrange the shrimp on a warmed platter and serve immediately with the
dipping sauce.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar
19, 1999, converted by MM_Buster v2.0l.

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