Name: Power Packin' Stuffed Potato
Ingredients: 6 Idaho #1 baking potatoes; 6 oz Canned navy beans; 6 oz Canned red beans; 20 oz Water; 1/2 c Diced onion; 1 Bay leaf; 1/2 c Carrots; crinkle coin cut; 1/2 c Celery; large diced; 1 tb Tomato paste; 1 lg Fresh tomato; diced; 1/4 c Onions; large diced; 1/4 c Bell peppers; small diced; 1/2 ts Parsley flakes; 1/4 c Whole kernel frozen corn; 1 tb Vegetable base; 1 ts Worcestershire sauce; 1/2 ts Garlic powder; 1/2 ts Whole thyme; 2 tb Imitation bacon bits; 1 Pinches salt; 1 ts Lemon pepper seasoning; 1 tb Brown sugar; 1 oz Red wine vinegar; 1 tb Cornstarch; 1 pn Ground clove; 4 1/2 oz Cheddar cheese; shredded

In each case (in Matthew) there is no mere parallel being drawn: there is eschatological transcendence. That, Jesus, for example, is not merely another great Solomon: He is “greater than Solomon” (12:42). Likewise, He is “greater than the temple” (12:6), “greater than Jonah” (12:41). In the mist of all this, the clear implication is that He is also David’s greater son (12:3-4); in fact, this is precisely Jesus’ point in 22:45. Further, He is “Lord even of the Sabbath” (12:8). Similarly, Jesus is not merely a son of Abraham, privileged as that is. He is the son of Abraham par excellence, the one in whom the patriarchal promises reach their goal (1:1). He is not simply a representative of Israel – He is the true Israel (2:15, 16-18). His name is “Joshua,” but He is greater than His forebear and brings a greater deliverance: “for He shall save His people from their sins” (1:21). Moreover, it would have been very wrong to erect booths for Moses, Elijah, and Jesus: these two other men, great as they were, deserve no equal place with Jesus. “Hear Him” was the word from Heaven (17:5). He is greater than Elijah and greater than Moses – greater than the prophets and even the law itself.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	American	Gma5	1	servings

INGREDIENTS

6		Idaho #1 baking potatoes
6	oz	Canned navy beans
6	oz	Canned red beans
20	oz	Water
1/2	c	Diced onion
1		Bay leaf
1/2	c	Carrots; crinkle coin cut
1/2	c	Celery; large diced
1	tb	Tomato paste
1	lg	Fresh tomato; diced
1/4	c	Onions; large diced
1/4	c	Bell peppers; small diced
1/2	ts	Parsley flakes
1/4	c	Whole kernel frozen corn
1	tb	Vegetable base
1	ts	Worcestershire sauce
1/2	ts	Garlic powder
1/2	ts	Whole thyme
2	tb	Imitation bacon bits
1		Pinches salt
1	ts	Lemon pepper seasoning
1	tb	Brown sugar
1	oz	Red wine vinegar
1	tb	Cornstarch
1	pn	Ground clove
4 1/2	oz	Cheddar cheese; shredded

INSTRUCTIONS

Wash potatoes and bake at 350 degrees for 45 minutes until soft. Drain
beans, put in saucepan. Add water, onion, and bay leaf. Bring to a boil;
reduce heat to simmer. Cook about 15 minutes. Remove bay leaf. In stock
pot, place cooked beans, water, carrots, vegetable base, celery, tomato
paste, Worcestershire sauce, vinegar, sugar, clove, salt, and garlic.
Simmer for 15 minutes, then add onions, peppers, corn, parsley, bacon bits,
pepper, tomato, and thyme.
Simmer for 15 minutes more. Mix 2 tablespoon water with cornstarch. Stir
into mixture. Cook 2 more minutes. Hold at 150 degrees for service. Split
potato and spread to make pocket. Spoon 5 ounce of bean mixture into potato
and top with 3/4 ounce cheese.
The challenge .. prepare a tasty, nutritious, well-balanced, and
inexpensive school lunch that children will actually like and eat. Chef
Cary Shackleford of Cafe La Rotunda in Chattanooga met that challenge in an
event sponsored by The American Culinary Federation.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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