Name: Corn Cakes with Sweet Pepper Relish
Ingredients: 2 ts Olive oil, extra-virgin; 1 md Bell pepper, red; seeded & finely chopped; 1 md Bell pepper, green; seeded & finely chopped; 2 Garlic clove; peeled & minced; 2 tb Lime juice; 1/4 ts Sugar; 1/4 ts Salt; 2 ts Cilantro, fresh; finely chopped; 1 c Flour; 1/2 c Yellow cornmeal; 1 ts Sugar; 3/4 ts Baking powder; 1/2 ts Salt; 1/2 ts Cumin; ground; 1/2 c Milk; 2 tb Milk; 2 Eggs; 3/4 ts Tabasco sauce; 3 tb Green chilies; canned, chopped, drained; 1 c Corn kernels; frozen, defrosted; 1 ts Butter, sweet; cut into slivers

Reformed theologians say that God deems His own glory more important than saving everyone, and that (according to Romans 9) God’s glory is also furthered by the fact that some are not saved. Arminian theologians also say that something else is more important to God than the salvation of all people, namely, the preservation of man’s free will. So in a Reformed system God’s highest value is His own glory, and in an Arminian system God’s highest value is the free will of man (Wayne Grudem and Jeff Purswell).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs		Vegetable	6	Servings

INGREDIENTS

2	ts	Olive oil, extra-virgin
1	md	Bell pepper, red; seeded & finely chopped
1	md	Bell pepper, green; seeded & finely chopped
2		Garlic clove; peeled & minced
2	tb	Lime juice
1/4	ts	Sugar
1/4	ts	Salt
2	ts	Cilantro, fresh; finely chopped
1	c	Flour
1/2	c	Yellow cornmeal
1	ts	Sugar
3/4	ts	Baking powder
1/2	ts	Salt
1/2	ts	Cumin; ground
1/2	c	Milk
2	tb	Milk
2		Eggs
3/4	ts	Tabasco sauce
3	tb	Green chilies; canned, chopped, drained
1	c	Corn kernels; frozen, defrosted
1	ts	Butter, sweet; cut into slivers

INSTRUCTIONS

RELISH
CORN CAKES
RELISH: In a large skillet, heat the olive oil over medium-high heat. Add
the red and green peppers and the garlic; saute 5 minutes. Stir in the lime
juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly
thickened.  Cool slightly and stir in the cilantro. Refrigerate until
completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar,
baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies,
and corn.  Let sit 15 minutes. In a large non-stick skillet set over
medium-high heat, melt a couple slivers of the butter. When pan is very
hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3
cakes at a time for about 2 minutes on each side, or until lightly browned.
(The batter should make about 10 to 12 cakes.) Keep warm while cooking the
remaining cakes, adding a little butter to the pan before cooking each
batch. Serve the corn cakes with a little of the relish on top. Note:
Bottled salsa also can be served with the corn cakes in place of the
relish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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