Name: Golden Butternut Squash Chili
Ingredients: 2 tb Olive Oil; 2 Onions, cut in 1/4" dice; 2 tb Garlic, finely chopped; 2 Red bell peppers, 1/2" dice; 3 tb Chili Powder; 2 tb Ground Cumin; 1/4 ts Ground Allspice; 1 1/2 tb Dried Oregano; Pinch red pepper flakes; 2 cn 28oz, Plum tomatoes, peeled, chopped, with their juices; 1/2 c Dry red wine; 2 Butternut squash, peeled, cut into 1/2" dice **; 1 Finely grated zest of orange; Salt to taste; Ground pepper to taste; 2 cn 15 1/2 oz ea Red kidney bean ,drained; 2 tb Chopped fresh cilantro leaf; 2 tb Chopped flat-leaf parsley

Arguments Opposing Euthanasia: 1. The Sanctity of Life – Human life, because created in the image of God, is sacred. No measure is too extreme, no cost too high, to preserve what God has made. 2. Biblical prohibition vs. life-taking – Killing the innocent is condemned in both the OT and NT. 3. Hope – Medical history is filled with examples of people thought to have incurable/terminal diseases who were later healed when medical knowledge increased. 4. The value of suffering – The Bible says that people grow and mature and deepen in their understanding of and trust in God when they endure suffering. In other words, there is a sanctifying effect in physical suffering. 5. The biblical perspective on death – Death is the final indignity, no matter what form it takes. Death is the last enemy, to be resisted, not embraced. 6. Divine healing 7. The Slippery Slope – “Euthanasia will not be restricted to the terminally ill. Rather, it will be extended to people with varying quality of life circumstances. Opponents [of active euthanasia] fear that candidates for euthanasia will include the nonterminally ill, such as people with Alzheimer's disease or other degenerative brain diseases, the severely mentally retarded, and handicapped newborns” (Rae, 173).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains		Chili	8	Servings

INGREDIENTS

2	tb	Olive Oil
2		Onions, cut in 1/4" dice
2	tb	Garlic, finely chopped
2		Red bell peppers, 1/2" dice
3	tb	Chili Powder
2	tb	Ground Cumin
1/4	ts	Ground Allspice
1 1/2	tb	Dried Oregano
		Pinch red pepper flakes
2	cn	28oz, Plum tomatoes, peeled, chopped, with their juices
1/2	c	Dry red wine
2		Butternut squash, peeled, cut into 1/2" dice **
1		Finely grated zest of orange
		Salt to taste
		Ground pepper to taste
2	cn	15 1/2 oz ea Red kidney bean ,drained
2	tb	Chopped fresh cilantro leaf
2	tb	Chopped flat-leaf parsley

INSTRUCTIONS

** NOTE: Butternut squash can be difficult to cut, because the pulp is very
firm and the outer skin is slightly tough, so work carefully. I find that
the easiest way to work with it is to cut the squash in half crosswise at
the base of large neck.  Then carefully cut in half lengthwise. Scoop out
any seeds in the cavity and slice the halves into 1/2 inch lengths
crosswise.  Peel the skin from each piece and then cut into dice. 1. Heat
olive oil over medium heat in a large, heavy pot. Add onions, garlic and
red peppers. Cook for 10 minutes, stirring occasionally, until the
vegetables have wilted.  Add the chili powder, cumin, allspice, oregano and
red pepper flakes; cook for 1 minute longer, stirring to coat vegetables
well with spices. 2. Add the chopped tomatoes with their juices, red wine,
diced butternut squash and orange zest. Bring all ingredients to a boil,
reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until
squash is tender. Add salt and pepper to taste, and adjust seasonings. 3.
Add the kidney beans and fold in gently. Cook 10 minutes more. Just before
serving, stir in the chopped cilantro and parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you made God smile today?”