Name: Potatas Bravas (Potatoes with Paprika Sauce)
Ingredients: 3/4 c Olive oil +; 3 tb Olive oil; 1 lg Onion; chopped; 1 lg Tomato; chopped; 2 lg Garlic cloves; chopped; 2 tb Paprika; 2 tb All-purpose flour; 1 c Chicken stock; 1 1/2 lb Russet potatoes; peeled, cut into 1-in cubes

If any (or almost any) approach to God is as good as another, how do we make sense of the Bible’s insistence on monotheism, its consistent rejection of all forms of idolatry, and the missionary impulse — that the nations would turn to the true God — running from Genesis to Revelation? Most crucially, pluralism cannot do justice to the privileged place the Bible gives to Jesus Christ. Every knee must bow before Him. He will judge all peoples. The God of the Bible, revealed as Yahweh in the Old Testament and incarnated at Jesus Christ in the New, is nothing if not a universal God who accepts no rivals. To reject the unique person and work of Jesus Christ is to make an utter mockery of the Bible. To reject His claims is to reject God Himself and to steal from Him the glory that is rightly His. Ultimately it is to turn one’s back on the Bible and on the God of the Bible.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Appetizers, Spanish, Rrobin	4	Servings

INGREDIENTS

3/4	c	Olive oil +
3	tb	Olive oil
1	lg	Onion; chopped
1	lg	Tomato; chopped
2	lg	Garlic cloves; chopped
2	tb	Paprika
2	tb	All-purpose flour
1	c	Chicken stock
1 1/2	lb	Russet potatoes; peeled, cut into 1-in cubes

INSTRUCTIONS

JUDI M. PHELPS
Heat 3 tablespoons oil in heavy medium skillet over medium-low heat.
Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring
occasionally. Add flour and cook 3 minutes, stirring constantly.
Gradually add stock and bring to boil.  Reduce heat and simmer until
mixture is reduced to 2 cups, about 8 minutes. Transfer mixture to
blender and puree until smooth. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and chill.  Before serving, bring sauce
to simmer, thinning with additional stock if necessary)
Heat remaining 3/4 cup oil in heavy large skillet over medium heat.
Add potatoes and cook until golden brown and cooked through, stirring
occasionally about 20 minutes. Transfer potatoes to paper towels and
drain. Divide potatoes among plates.  Bring sauce to simmer. Spoon
over potatoes.
Source:  La Ardosa Restaurant, Madrid, Spain.
Posted to MM-Recipes Digest V3 #237
Date: Sat, 31 Aug 1996 08:50:32 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”