We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become non-communication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly…
Sam Storms

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.
Jay Adams

    • Frankfurter Sausage

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Meats, Grains, Eggs, Dairy 2 Servings

    INGREDIENTS

    3 Feet sheep or small hog casings
    1 lb Lean pork, cubed
    3/4 lb Lean beef, cubed
    1/4 lb Pork fat, cubed
    1/4 c Very finely minced onion
    1 cl Garlic, finely chopped
    1 ts Finely ground coriander
    1/4 ts Dried marjoram
    1/4 ts Ground mace
    1/2 ts Ground mustard seed
    1 ts Sweet paprika
    1 ts Freshly fine ground white pepper
    1 Egg white
    1 1/2 ts Sugar
    1 ts Salt, or to taste
    1/4 c Milk

    INSTRUCTIONS

    Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed,
and paprika. Add the pepper, egg white, sugar. salt and milk and mix
thoroughly. Grind the pork, beef and fat cubes through the fine blade
separately. Mix together and grind again. Mix the seasonings into the meat
mixture with your hands. Chill the mixture for half and hour, then run thru
the fine blade once more. Prepare casings, stuff and twist off into 6"
links. Parboil, without separating, in gently simmering water, fo r20
minutes. Place in a bowl of ice water and chill thoroughly. Remove, pat
dry, and refrigerate. Because they are precooked, they can be refrigerated
up to a week or they can be frozen.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-447-8 Typed
by Carolyn Shaw From: Michelle Howe Date: 08-13-95

    A Message from our Provider:

    “Jesus: add a whole new dimension to your life”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?