I am a disciple of the Messiah. I will not let up, look back or slow down. My past is redeemed, my future is secure. I am done with low living, small planning, smooth knees, mundane talking, chincy giving, and dwarfed goals. I no longer need pre-eminence, prosperity, position or popularity. I don't have to be right, first, tops, recognized, praised or rewarded. My face is set; my goal is sure. My road is narrow, my way is rough, my companions few. My God is reliable, my mission is clear. I cannot be bought, compromised, detoured, delayed or deluded. I will not flinch in the face of adversity, not negotiate at the table of the enemy or meander in the maze of mediocrity. I am a disciple of the Messiah. I must go until He comes, speak of all I know of Him and work until He stops me. And when He comes for His own, by the grace of God, He will have no problem recognizing me, because my colors are clear.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Mexican, Main dish, Soups	5	Servings

INGREDIENTS

1	lb	Pinto beans
8	c	Boiling water
1	ts	Garlic salt
1	ts	Onion salt
1/4	ts	Thyme
1/4	ts	Marjoram
10 1/2	oz	Can beef broth
16	oz	Can tomatoes
1	pk	(1-5/8 oz)chili seasoning mx
1	c	Hot water

INSTRUCTIONS

Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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