Insights from 1 Corinthians 11:23-34:
1. The Lord's Supper is primarily designed to elicit or to stimulate in our hearts remembrance of the person and work of Jesus.
2. This remembrance is commanded. Participation at the Lord’s Table is not an option.
3. This remembrance entails the use of tangible elements. It isn’t enough simply to say, “Remember!” The elements of bread and wine are given to stir our minds and hearts.
4. It is a personal remembrance. We are to remember Jesus. The focus isn't any longer on the Jewish Passover or the night of his betrayal or anything else. The focus is Jesus.
5. In this remembering there is also confession. In partaking of the elements we declare: “Christ gave his body and blood for me. He died for me.”
6. In this remembering we also proclaim the Lord’s death till he comes. This, then, is not merely an ordinance that looks to the past. It is an ordinance of hope that points to the future.
7. To partake of the Lord’s Table in an unworthy manner (v. 27) is to take it without regard to its true worth, not yours. To partake unworthily is to come complacently, light-heartedly, giving no thought to that which the elements signify.
Chipotle chiles in adobo sauce; drained and minced, avail in cans
2
c
Lowfat Monterey Jack cheese; shredded (8oz, divided use)
2
c
Baked tortilla chips
INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 7
ingredients (onion through garlic); saute 5 minutes. Add water and next 7
ingredients (water through chiles); bring to a boil. Reduce heat; simmer,
uncovered, 10 minutes, stirring occasionally.
3. Spoon half of bean mixture into the bottom of a 13 x 9-inch baking dish;
sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake
at 375 degrees for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an
additional 10 minutes. Press chips into casserole. Yield: 12 servings
(serving size: 1-1/2 cups).
Nutritional Information: CALORIES 237 (21% from fat); FAT 5.5g (sat 2.4g,
mono 0.7g, poly 0.6g); PROTEIN 13.4g; CARB 36.2g; FIBER 7.4g; CHOL 12mg;
IRON 2.5mg; SODIUM 459mg; CALC 198mg Lower salt by making own beans.
SOURCE: Cooking Light 1997-August (c) 1997 Cooking Light, Inc.
Notes: The ingredients in this deep-flavored dish are reminiscent of mole,
the Mexican sauce made from onion, garlic, chiles, and chocolate. The
chipotle chiles add a smoky flavor, though they can be omitted or used to
taste.
Recipe by: Cooking Light (Magazine) August, 1997
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998
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“Jesus feels your pain”
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