Name: Stuffed Banana Peppers (Vegan)
Ingredients: 12 Banana peppers; 1 1/2 lb Potato (I actually used a bit more); 2 c Chopped onion (I used about 3) (up to); 6 Chillies; 2 ts Fine chopped ginger; 2 tb Dill; 1 ts Turmeric; 1 1/2 ts Cruched cummin seeds; 4 c Chopped tomatos (or 2 cans); 1 ts Garam masala; 3 tb Chopped coriander (optional; for those that prefer use parsley or other herb); Salt and pepper to taste

In space, astronauts experience the misery of having no reference point, no force that draws them to the center. Where there is no 'moral gravity' – that is, no force that draws us to the center – there is spiritual weightlessness. We float on feelings that will carry us where we were never meant to go; we bubble with emotional experiences that we often take for spiritual ones; and we are puffed up with pride. Instead of seriousness, there is foolishness. Instead of gravity, flippancy. Sentimentality takes the place of theology. Our reference point will never serve to keep our feet on solid rock. Our reference point, until we answer God's call, is merely ourselves. We cannot possibly tell which end is up.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Vegetable	6	Servings

INGREDIENTS

12		Banana peppers
1 1/2	lb	Potato (I actually used a bit more)
2	c	Chopped onion (I used about 3) (up to)
6		Chillies
2	ts	Fine chopped ginger
2	tb	Dill
1	ts	Turmeric
1 1/2	ts	Cruched cummin seeds
4	c	Chopped tomatos (or 2 cans)
1	ts	Garam masala
3	tb	Chopped coriander (optional; for those that prefer use parsley or other herb)
		Salt and pepper to taste

INSTRUCTIONS

From: Jaye Johnson <jayej@iinet.net.au>
Date: Mon, 12 Aug 1996 17:48:45 +0800
In response to the person who wanted Indian main courses, I tried this one
today. Whilst not particularly Indian, I don't think, it uses many of the
same spices and I felt it turned out very moreish.
Use banana peppers (paprika), or really any capsicum or mild pepper would
do. The shape of the banana peppers is best to enable them to be covered in
the sauce.
Note:  I like things pretty spicy and doubled the above herbs - dill,
tumeric, cummin, garam masala - and used 6 hot chillies.
1. Cut peppers down the side and remove seeds and membranes.
2. Cook and mash potatoes.
3. Cook onion in a little water.
4. Mix into potato half of the onion, dill, half of the chillies, salt and
pepper to taste. Add more of what you like to get a tasty mix.
5. stuff the mix in the peppers.
6. Mix in the remaining onion the chillies, tumeric, cummin, garum masala
tomatoes, and cook a bit on the stove to mix flavours.
7. Put peppers in a shallow dish or (as I did) a loaf pan. Put cut side up.
8. Cover with sauce and foil over the top.
9. Bake in moderate oven 3/4 hour or until peppers are tender. Or you can
microwave if short of time.  Eat and enjoy
This was adapted from a recipe by Charmain Solomon, Vegetarian Food. I
omitted the fat and simplified the cooking process.
If you make extra stuffing mix that you don't use - keep it and add
lentils, egg substitite and cover in breadcrumbs to make lovely patties.
fatfree digest V96 #223
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

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