The Christian world is ministered to by tired people. Eastern Europe is being evangelized by tired missionaries who are making the most of the fleeting day of opportunity. Show me a great church and I’ll show you some tired people, both up front and behind the scenes, because greatness depends on a core of people who are willing to put out as the situation demands. Men, we have to understand that we will never do great things for God without the willingness to extend ourselves for the sake of the gospel even when bone-tired.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	American	Vegtime1	1	Servings

INGREDIENTS

INSTRUCTIONS

Fresh chilies come in a mind-boggling variety. But when these members
of the capsicum family are dried and ground, they are even more
confusing. Here are some common types of chili powders and what you
can expect from them.  Cayenne: Made from a variety of small slender,
bright red chilies,  this powder is pungent and very hot-use with
caution.  Chili powder: (American-style) A supermarket staple, this
powder  blends dried chilies with other seasonings, such as oregano,
allspice, garlic powder and coriander. It ranges from mild to
medium-hot.  Crushed red pepper flakes: Also called chili flakes, it's
a  combination of small chili pod flakes and seeds of hot to moderately
hot chilies.  New Mexican chili powder: Made from New Mexican chilies
that are mild  to medium-hot, this powder is deep red with a slightly
spicy flavor.  California chili powder: Made from mild Anaheim chilies,
this powder  is brick red in color but with a mellow flavor-use it
liberally.  Ground pasilla chili: The pasilla is a long blackish-brown
dried  chili. When ground, it becomes a russet colored powder with a
mild  but complex flavor.  Converted by MC_Buster.  Recipe by:
Vegetarian Times, October, 1998, page 39  Converted by MM_Buster v2.0l.

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