Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	French	Sausages, Casseroles	6	Servings

INGREDIENTS

1	tb	Vegetable oil
1/2	lb	Kielbasa sausage, cubed
2		Onions, chopped
2		Garlic cloves, minced
2		Carrots, sliced
2		Celery stalks, chopped
1/2	ts	Dried thyme
1/4	ts	Pepper
	pn	Cloves
19	oz	Canned tomatoes
3/4	c	Chicken stock
1		Bay leaf
38	oz	Canned white pea beans, drained and rinsed
2	tb	Butter
2		Garlic cloves, minced
2	c	Fresh bread crumbs
2	tb	Fresh parsley, chopped

INSTRUCTIONS

TOPPING
The traditional French dish takes days to prepare and contains a generous
portion of high-fat meats. By using sausage only, preparation time, fat and
calories are all cut down without sacrificing flavour.
In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic,  carrots, celery, thyme, pepper and cloves, stirring, for about 5
minutes or until onions are softened. Add tomatoes, breaking up with fork.
Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and
simmer  for about 30 minutes or until slightly thickened. Discard bay leaf.
[Can be prepared to this point, cooled, covered and refrigerated for up to
1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours.
Add 45 minutes to 1 hour to baking time.]
Topping: In saucepan, melt butter over medium heat. Add garlic; cook for
about 2 minutes or until softened. Stir in bread crumbs and chopped
parsley; sprinkle over cassoulet. Bake in 350F 180C oven for about 30
minutes or until crusty and golden on top, bubbly and heated through.
6 servings for $13.20CDN [Nov 95]
Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate,
very high source fibre, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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