Name: Mexican Pot Pie
Ingredients: Filling:; 2 Cloves garlic, minced; 1 c Each chopped onions and; Green peppers; 1/2 c Each chopped celery and; Carrots (I used a good dash; Celery; Seed instead of the celery); 1 10 oz pkg. frozen corn; Slightly thawed; 2 c Mixed beans (pinto & kidney; Or whatever you have); 1 1/2 ts Each cumin and chili powder; 1 ts Oregano; 16 oz Tomato sauce; 1 tb Cornstarch; 3/4 c + 2 tbsp yellow cornmeal; 1/4 c + 2 tbsp flour (either white; Or wheat); 1 ts Baking powder; 1 c Water; 1 tb + 1 tsp oil; 1 4oz can green chilies,; Drained; Vanilla yogurt or sour; Cream; Chopped tomatoes

In Christ is the yes, the grand consummating affirmative, to all God's promises. He is the horn of salvation raised up for us by God, 'as He spake by the mouth of His holy prophets which have been since the world began' (Luke 24:44). The covenant promises addressed to Abraham and his seed are realized in His single person (Gal. 3:16). To the believer, therefore, Christ is all, not merely as fulfilling a word of the past, but as Himself being the very living Word of God, faithful and eternal. In Him all fullness dwells (Col. 1:19): wisdom, righteousness, sanctification, redemption are to be found in Him alone (1 Cor. 1:30). There is nothing which is not in Him, who is the First and the Last, the Beginning and End (Rev. 22:13).

Philip Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican	Digest, Oct., Fatfree	6	Servings

INGREDIENTS

		Filling:
2		Cloves garlic, minced
1	c	Each chopped onions and
		Green peppers
1/2	c	Each chopped celery and
		Carrots (I used a good dash
		Celery
		Seed instead of the celery)
1		10 oz pkg. frozen corn
		Slightly thawed
2	c	Mixed beans (pinto & kidney
		Or whatever you have)
1 1/2	ts	Each cumin and chili powder
1	ts	Oregano
16	oz	Tomato sauce
1	tb	Cornstarch
3/4	c	+ 2 tbsp yellow cornmeal
1/4	c	+ 2 tbsp flour (either white
		Or wheat)
1	ts	Baking powder
1	c	Water
1	tb	+ 1 tsp oil
1		4oz can green chilies,
		Drained
		Vanilla yogurt or sour
		Cream
		Chopped tomatoes

INSTRUCTIONS

CORN BREAD CRUST TOPPING
ADDITIONAL TOPPINGS
Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar
for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add
the rest of the ingredients, stirring the cornstarch into the tomato sauce
first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed
with Pam.
For the crust topping combine the cornmeal, flour and baking powder.  Mix
well.
Combine water, oil and chilies and stir into dry mixture.  Spoon onto the
filling.  Bake uncovered 30 minutes at 350F.
After baking, top with low-fat vanillia yogurt dollops and chopped tomato.
Enjoy.
Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct.
1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. H Filling:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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