1. To be filled with the Spirit is different from being baptized in the Spirit. There is one baptism, but multiple fillings. 2. In no New Testament text are we commanded to be baptized in the Holy Spirit. There is no appeal to do something in order to be baptized; no exhortation, no imperative. 3. On the other hand, we are commanded to be filled with the Holy Spirit (Eph. 5:18). 4. It is possible to be baptized in the Holy Spirit, to experience the permanent indwelling of the Holy Spirit, and yet not be filled with the Holy Spirit (e.g. the Corinthian believers). 5. To be “full of the Holy Spirit” is to reflect a maturity of character; it is the ideal condition of every believer [see Acts 6:3, 5; 7:55; 11:24]. To be “filled with the Holy Spirit” is to experience an anointing for power, purity, proclamation, and praise.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Niger	Toohot02	4	servings

INGREDIENTS

6		Whole Chicken legs with thighs
		Coarse salt; to taste
		Freshly-ground black pepper; to taste
3	tb	Olive oil
3	tb	Unsalted butter
2	md	Onions; thinly sliced
1	ts	Coarse salt
1	ts	Freshly-ground black pepper
2		Garlic cloves; minced
1	ts	Paprika
2		Red bell peppers; roasted, peeled,
		; seeded, and chopped
2		Yellow bell peppers; roasted, peeled,
		; seeded, and chopped
2		Poblano chiles; roasted, peeled,
		; seeded, and chopped
1		Tomato; peeled, seeded,
		; and diced
1 1/4	c	Chicken Stock; see * Note
		Bulgur wheat; rice, or pasta, for serving

INSTRUCTIONS

* Note: See the .Brown Chicken Stock. and .White Chicken Stock.
recipes which are included in this collection.
Preheat grill or broiler. Season chicken to taste with salt and
pepper, and lightly brush with olive oil. Grill or broil, skin-side
down first, about 10 minutes per side. Melt butter in a medium
skillet over moderate heat. Cook onions with salt and pepper until
soft and clear. Add garlic and paprika, and cook an additional
minute, stirring constantly. Add remaining ingredients, bring to a
boil, reduce to a simmer, and cook, uncovered, about 5 minutes. Place
chicken over individual beds of bulgur wheat, rice or pasta. Ladle on
sauce and serve. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E18 broadcast
02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-13-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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