Name: Jalapeno Green Rice
Ingredients: 1 Chile poblano; peeled and seeded*; 1/2 md Onion; 1/2 c Parsley; loosely packed; 2 Cloves garlic; 2 c Chicken stock; divided; 1 tb Vegetable oil; 1 c Uncooked rice; 1 tb TABASCO jalapeño sauce; 1/2 ts Salt

Seven Tactics of Temptation: 1. Satan especially likes to tempt us when our faith is fresh, i.e., when the Christian is only recently converted and thus less prepared to know how to resist his seductive suggestions. 2. Satan especially likes to tempt us when our faith feels strongest, i.e., when we think we are invulnerable to sin. If we are convinced that we have it under control, we become less diligent. 3. Satan especially likes to tempt us when we are in an alien environment. 4. Satan also likes to tempt us when our faith is being tested in the fires of affliction. When we are tired, burnt out, persecuted, feeling excluded and ignored, Satan makes his play. His most common tactic is to suggest that God isn’t fair, that he is treating us unjustly, from which platform Satan then launches his seductive appeal that we need no longer obey. 5. Satan especially likes to tempt us immediately following both spiritual highs and spiritual lows. Periods of emotional elation and physical prosperity can sometimes lead to complacency, pride, and a false sense of security. When they do, we’re easy targets for the enemy’s arrows. 6. Perhaps Satan's most effective tactic in tempting us is to put his thoughts into our minds and then blame us for having them. 7. A related tactic of temptation is for him to launch his accusations as if they were from the Holy Spirit. In other words, he couches his terms and chooses his opportunities in such a way that we might easily mistake his voice for that of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables		*, Tabasco	6	Servings

INGREDIENTS

1		Chile poblano; peeled and seeded*
1/2	md	Onion
1/2	c	Parsley; loosely packed
2		Cloves garlic
2	c	Chicken stock; divided
1	tb	Vegetable oil
1	c	Uncooked rice
1	tb	TABASCO jalapeño sauce
1/2	ts	Salt

INSTRUCTIONS

In blender container, combine chile poblano, onion, parsley and garlic with
1/2 cup chicken stock; blend until smooth. Set aside. In 3-quart skillet,
heat oil over medium-high heat. Add rice and cook over moderate heat until
golden, stirring constantly. Add remaining chicken stock, pureed mixture,
TABASCO jalapeño sauce and salt. Bring to a boil; stir once or twice.
Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid
is absorbed.
*To peel chile: Roast chile over gas burner, under broiler or on griddle,
turning until skin is blistered and charred on all sides. Place in plastic
bag; close and let steam 15 minutes. Under running water, remove skin from
pepper. Slit pepper to open; wash out seeds and remove veins.
Nutritional information per serving: 176 Calories, 5 g protein, 31 g
carbohydrate, 3 g fat, 0 mg cholesterol, 635 mg sodium
>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 24, 1998

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”