Name: Taters and Chiles
Ingredients: Potatos; peeled, sliced very thin - maybe 1/10"; Onion; Sharp Cheddar cheese; Your favorite pepper; Eggs; Bacon (cooked crisp) or ham; Oil; Salt and pepper

But the animal sacrifices weren’t that substitute. No person was ever delivered from divine judgment by the death of any animal. The repeated sacrifice of animals was simply a continual symbol of the fact that God does deliver by the death of an innocent substitute, but no animal was ever satisfactory to God and so the sacrifices went on and on and on and on by the millions. And the people waited for a sacrifice that would be satisfactory to God, to which all those unsatisfactory sacrifices pointed. That day came on that Friday when God chose His lamb and offered Him as a sacrifice, a substitute for sinners, and poured out His wrath on that innocent substitute.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetable	4	Servings

INGREDIENTS

		Potatos; peeled, sliced very thin – maybe 1/10"
		Onion
		Sharp Cheddar cheese
		Your favorite pepper
		Eggs
		Bacon (cooked crisp) or ham
		Oil
		Salt and pepper

INSTRUCTIONS

Here is a good recipe for potatos and chiles: I won't give exact
measurements because I "cook by the seat of my pants".  Take some potatos,
peel them, and slice them very thin - maybe 1/10".  Dice an onion.  Grate
some cheese - sharp cheddar - bout a cup or two (I like more) You'll need
your favorite pepper. I use poblano, but remember if you use poblano, new
mexes, etc you'll have to roast and peel them first. These should be diced
as well. Will need a few eggs - mixed up a bit, but not whipped. Some bacon
(cooked crisp) or ham is nice too. Will need a bit of oil. Salt and pepper
too.
Now do this: Coat the bottom of a skillet with oil or butter.  Put a layer
of taters down on top of the oil.  Follow with chiles, onion, and bacon.
Salt and Pepper. Lay down another layer of taters, chiles, etc. Put top on
the skillet and turn the heat on LOW - you want to cook the taters slowly
to "fork tender. When taters are done, pour egg mixture over this - in a
stream all over it. When egg has firmed up, sprinkle cheese on top and let
it melt good. Now eat it!
I firmly belive this stuff will cure a hang-over, but have no proof.  I
guess I'll just have to keep experimenting.  BTY, this goes good with V8
juice laced with salt, worchester sauce, and tobasco sauce.
Brent Jones <jones@msuacad.morehead-st.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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”