Picking up any of a number of recent works on the NT canon, one is likely to find the author seeking the roots of the NT canon somewhere in the needs of the early church. One says it was the battle against heresy that prompted the church to find some authoritative texts on which to take its stand. Another points to the catechetical and liturgical need for new scriptures to nourish the spiritual life of the church. Another looks to Constantine the Great’s campaign to unify the empire, which allegedly required an agreed-upon set of scriptures as an essential tool to promote concord. These all, and more, may have played limited roles in bringing about the church’s agreement on the contents of the NT. But the ultimate foundations for the existence of a NT canon must be sought not in any of these historical exigencies, but in the gracious purpose of a self-revealing God whose word carries His own divine authority.

Charles Hill

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		6	Servings

INGREDIENTS

1	cn	(14 1/2-ounce) diced tomatoes
1	cn	(4-ounce) chopped mild green chiles
1/2	c	Whole blanched almonds
1/2	sm	Onion, cut into chunks
1	sm	Garlic clove
1	tb	Chili powder
1	ts	Ground cumin
1	ts	Ground coriander
1	ts	Salt
3/4	ts	Ground cinnamon
1/2	ts	Sugar
1	tb	Olive oil
3	lb	Bone-in chicken parts such as thighs, drumsticks, and/or breast halves, skin removed
1/2		Square (1-ounce) unsweetened chocolate, chopped
2	tb	Chopped fresh cilantro

INSTRUCTIONS

MOLE SAUCE
(Found at http://homearts.com/helpers/cooking/0296mexi.htm)
Mole is a thick, rich, and spicy Mexican sauce traditionally made from a
blend of chiles, ground seeds or nuts, spices, and a small amount of
unsweetened chocolate. We've adapted the traditional mole sauce, using
supermarket ingredients. Serve with rice.
1. Prepare Mole Sauce: In blender at high speed or in food processor
with knife blade attached, blend all sauce ingredients until smooth.
2. In nonstick 12-inch skillet over medium-high heat, heat olive oil.
Add chicken and cook until golden; remove to plate.
3. To skillet, add Mole Sauce, chopped chocolate, and 1/4 cup water;
cook, stirring, until chocolate melts. Return chicken to skillet; heat to
boiling. Reduce heat to low; cover and simmer 30 to 35 minutes until juices
run clear when chicken is pierced with tip of knife. Sprinkle with cilantro
to serve.
Each serving: About 240 calories, 25 g protein, 10 g carbohydrate, 13
g total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium.
Posted to FOODWINE Digest  9 November 96
Date:    Sat, 9 Nov 1996 17:32:32 -0600
From:    Ellen Court <CourtMoss@NOVA-NET.NET>

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