We need to be straitly warned, that it is no light matter whether we repent or not. We need to be reminded, that there is a hell as well as a heaven, and an everlasting punishment for the wicked, as well as everlasting life for the godly. We are fearfully apt to forget this. We talk of the love and mercy of God, and we do not remember sufficiently His justness and holiness. Let us be very careful on this point. It is no real kindness to keep back the terrors of the Lord. It is good for us all to be taught that it is possible to be lost forever, and that all unconverted people are hanging over the brink of the pit.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Niger	Toohot03	6	servings

INGREDIENTS

1/4	c	Spanish olive oil
2	md	Onions; finely chopped
2	lg	Red bell peppers; stemmed, seeded,
		And finely chopped
6		Garlic cloves; finely chopped
1	tb	Ground cumin
2	ts	Paprika
6		Canned plum tomatoes; drained,
		And coarsely chopped
1/2	c	Drained and chopped pimentos
1		Bay leaf
2	tb	Red wine vinegar
3	ds	Tabasco sauce
1/2	c	Dry sherry
1/2	c	Clam juice
1	ts	Salt
2	lb	Fresh lump crab meat; picked over
1 1/2	c	Coarsely-ground yellow cornmeal
9	c	Cold water
5	tb	Olive oil
2	ts	Salt
		Freshly-ground black pepper; to taste

INSTRUCTIONS

In a medium heavy skillet, heat the olive oil over low heat. Add the
onions and bell peppers and cook, stirring occasionally, for 6 to 8
minutes, or until softened. Add the garlic, cumin, and paprika and
cook for 2 minutes more, until the aroma is released. Add the
tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice
and salt to the pan and cook over low heat, stirring occasionally,
for about 10 minutes or until thickened and saucy. Add the crab meat
and cook for another 6 minutes, then remove from the heat and taste
for seasoning. Cover and set aside at the back of the stove while you
cook the cornmeal. In a large heavy saucepan, combine the cornmeal,
water, oil, and salt. Mix together well and place the pan over
medium-high heat. Bring the mixture to a boil, then reduce the heat
and cover the pan. Cook for 25 to 30 minutes over very low heat,
removing the lid to thoroughly stir the mixture every 2 or 3 minutes.
When the cornmeal has thickened, season it generously with pepper.
Remove the bay leaf from the sauce and gently reheat it if necessary.
Ladle the cornmeal into shallow heated bowls and top with a generous
ladleful of the crab sauce. Or if desired, mix the two together
thoroughly before serving. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6255 broadcast
04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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