Rigatoni With Southwestern-style Ground-turkey Sauce

We see the word “grace” used in 2 Corinthians 8:4. Paul says, “Begging us with much urging for the favor of participation in the support of the saints.” NASB uses “favor.” NIV uses “privilege.” Both are the English translations for the Greek word “charis,” “grace.” Giving to God’s work is often seen as a burden, a reluctant action that will now make us go without something we want to do a whole lot more with that money – not only a horrible thought, but also an unbiblical perspective. It may shock us, but the Bible describes giving as a blessing, a privilege for many reasons. We are blessed when we give. Didn’t Jesus Himself say, “It is more blessed to give than to receive” (Ac. 20:28). Don’t we read in 2 Corinthians 9:6 that “he who sows sparingly will also reap sparingly, and he who sows bountifully will also reap bountifully?” You want bountiful blessings from God? Then you must sow bountifully! How about the long-term blessing too – the spiritual rewards forever in heaven that Jesus promised. “Do not store up for yourselves treasures on earth, where moth and rust destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where neither moth nor rust destroys, and where thieves do not break in or steal” (Mt. 6:19-20).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		July 1991	1	Servings

INGREDIENTS

1/2	c	Minced red onion
2	T	Olive oil
1		Garlic clove, minced
1		Red bell pepper, cut into
		1/4-inch
		diced
1/2	t	Chili powder
1/4	t	Ground cumin
1/8	t	Cayenne
3/4	lb	Ground turkey
1		Plum tomatoes including-the
		juice 14-ounce
1	pn	Dried hot red pepper flakes
1/4	c	Finely chopped fresh
		coriander plus
		coriander sprigs for
		garnish if
		desired
1/4	lb	Rigatoni
		Coarsely grated Monterey
		Jack for
		sprinkling the pasta

INSTRUCTIONS

In a large skillet cook the onion in the oil over moderately low heat,
stirring occasionally, until it is softened, add the garlic, the bell
pepper, the chili powder, the cumin, and the cayenne, and cook the
mixture, stirring, for 1 minute. Add the turkey and cook the mixture
over moderately high heat, stirring and breaking up the turkey with a
wooden spoon, for 3 to 4 minutes, or until the turkey is no longer
pink. Stir in the tomatoes with the juice, breaking them up, the red
pepper flakes, the chopped coriander, and salt and pepper to taste  and
simmer the sauce, stirring occasionally, for 10 minutes, or until  it
is thickened.  While the sauce is simmering, in a kettle of boiling
salted water  cook the rigatoni untul it is al dente, drain it well,
and divide it  between 2 bowls. Divide the sauce between the bowls,
sprinkle it with  the Monterey Jack, and garnish each serving with a
coriander sprig.  Serves 2.  Gourmet July 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 984 Calories From Fat: 566 Total Fat: 63.4g Cholesterol: 243.8mg Sodium: 685.8mg Potassium: 1107.6mg Carbohydrates: 31.3g Fiber: 4.1g Sugar: 8.5g Protein: 74.7g