Name: Seafood Chili
Ingredients: 2 tb Vegetable oil; 1 Red onion, chopped; 1 White onion, chopped; 4 Garlic cloves, pressed and minced; 1/4 c Minced cilantro; 1 Red bell pepper, roasted, cored, seeded, sliced; 1 Anaheim chile pepper, roasted, cored, seeded, sliced; 1 Jalapeno chile pepper, roasted, cored, seeded, minced; 1 1/2 tb Chili powder; 2 ts Ground cumin; 2 ts Crumbled dried oregano; Cayenne pepper to taste; 1 lb Tomatoes, peeled, seeded and chopped; 1 ts Green salsa; 2 ts White wine; Salt; 1/2 lb Shrimp, shelled, de-vein; 1/2 lb Scallops; 2 lb Clams, steamed, shelled; 1/2 lb Firm fleshed fish... snapper or monkfish, cut into bite-sized chunks; 1/2 c Grated cheddar cheese; Sour cream for garnish

Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains, Dairy		Seafood	4	Servings

INGREDIENTS

2	tb	Vegetable oil
1		Red onion, chopped
1		White onion, chopped
4		Garlic cloves, pressed and minced
1/4	c	Minced cilantro
1		Red bell pepper, roasted, cored, seeded, sliced
1		Anaheim chile pepper, roasted, cored, seeded, sliced
1		Jalapeno chile pepper, roasted, cored, seeded, minced
1 1/2	tb	Chili powder
2	ts	Ground cumin
2	ts	Crumbled dried oregano
		Cayenne pepper to taste
1	lb	Tomatoes, peeled, seeded and chopped
1	ts	Green salsa
2	ts	White wine
		Salt
1/2	lb	Shrimp, shelled, de-vein
1/2	lb	Scallops
2	lb	Clams, steamed, shelled
1/2	lb	Firm fleshed fish… snapper or monkfish, cut into bite-sized chunks
1/2	c	Grated cheddar cheese
		Sour cream for garnish

INSTRUCTIONS

Heat oil in a wide, deep skillet. Saute the onions, garlic and
cilantro until the onions are soft and translucent. Add bell
pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano
and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring
often, until the tomatoes break down into pulp. When mixture starts
to stick to the pan, add the wine and stir vigorously to loosen it
and make a dense sauce. Season to taste with fresh cilantro.
Stir in shrimp, scallops and fish. Simmer until all are opaque when
cut into, about 12 minutes. Add clams and simmer another 2-3
minutes.
Remove from heat and stir in cheese, if desired. Garnish with sour
cream and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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