Name: Mexican Pie
Ingredients: 2 tb Water or vegetable oil; 1 md Onion; diced; 1 Green bell pepper; chopped; 2 c Frozen corn kernals; 1 sm Can green chilies, chopped; 1 c Tomato sauce; 2 tb Chili powder; Salt and pepper; to taste; 4 c Cooked kidney beans; mashed; 1 1/2 c Cornmeal; 1/2 c Unbleached all-purpose flour; 1/2 ts Baking powder; 3 c Water

The cause of Christ has been hurt more by Sunday-morning benchwarmers who pretend to love Christ, who call Him Lord but do not His commands, than by all the publicans and sinners. They say they are evangelical but not evangelistic. They glory in being… disciples of the Lowest Common Denominator. They traffic in unfelt truth and refuse to get excited over religion. Their ideal service is 'a mild-mannered man standing before a group of mild-mannered people, exhorting everybody to be more mild-mannered'... How many nice, comfortable, lovely people rest smilingly in church pews, their conscience drugged, their wills paralyzed, in self-satisfied stupor, utterly unconscious of their danger while the Lord of the Lampstands warns them, 'I am about to spit you out of My mouth.

Vance Havner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Main dish	8	Servings

INGREDIENTS

2	tb	Water or vegetable oil
1	md	Onion; diced
1		Green bell pepper; chopped
2	c	Frozen corn kernals
1	sm	Can green chilies, chopped
1	c	Tomato sauce
2	tb	Chili powder
		Salt and pepper; to taste
4	c	Cooked kidney beans; mashed
1 1/2	c	Cornmeal
1/2	c	Unbleached all-purpose flour
1/2	ts	Baking powder
3	c	Water

INSTRUCTIONS

Heat the water or oil in a large pot over medium heat and cook the onion
for 10 minutes.  Add the green pepper, corn, green chilies, tomato sauce,
chili powder, and salt and pepper and cook for 5 minutes.
Add the mashed beans and cook 10 minutes more over low heat. Remove from
the heat and set aside.
Preheat the oven to 350 degrees.
Combine the cornmeal, flour, baking powder, and water in a large saucepan
and cook over medium heat until the mixture thickens, stirring constantly
with a wire whisk to keep the cornmeal from lumping. Spread half the
cornmeal mixture over the bottom of a nonstick baking dish. Spread the bean
mixture over the cornmeal mixture, and then add the remaining cornmeal
mixture on top, spreading to cover the beans.  Bake for 45 minutes or until
the cornbread is golden.
Preparation time: 45 minutes Baking time: 45 minutes
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for
you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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