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It is never said in so many words that we are to give 10% in the NT, though it is worth pointing out that the tithe was not original to Moses and the Mosaic law. It is found early in the life of God’s people. Abraham paid a tithe to Melchizedek in Gen. 14, if you remember. There is some case there for arguing that the tithe is basic to human life as God ordered it. But, if you are not persuaded of that, remember that if the 10th is not our rule any longer, surely in the NT we are not going to argue that we should give less! We are not going to argue that having seen the Lord on the cross, having witnessed the resurrection, knowing as we now do what price was paid for our redemption, we should give less than they did in the OT? Surely not. Jesus, remember, makes a point of calling attention to the generous gift of a poor woman when she was worshipping at the temple and Paul makes a good deal of the sacrificial financial stewardship required of Christian believers. Now, perhaps we like the tithe after all!
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In North American churches, female attendance doubles male attendance. In many African-American churches, females quadruple males. And if the men do show up, in most churches, they are often less likely to serve, sing and participate. Strong male leadership is dwindling and in some cases, strong male leadership is simply forbidden. The casual conclusion from young people is that church is a “woman-thing.” And it becomes a very slippery slope because the more the women lead, the more the men pull away and further abdicate their responsibilities in the church and in the home. The reality is this. You cannot have a feminist church and keep the men. And if you do not have the men (and studies back this up), you will not keep the children.
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Gaelic Potatoes

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Dutch Vegetables 4 Servings

INGREDIENTS

4 lg Russet potatoes
1/2 lb Traditional Irish bacon or thick-cut bacon
2 tb Butter
2 c Thinly sliced onions
2 Cloves garlic
1 Bay leaf
1 Sprig thyme; OR 1 teaspoon dried thyme
4 c Chicken broth
Salt and pepper; to taste
8 oz Grated cheddar cheese

INSTRUCTIONS

Preheat oven to 350° F.
Thinly slice the potatoes and cover with water to remove the starch.
Meanwhile, slice the bacon into thin strips. In a large Dutch oven, melt
the butter over moderate heat. Add the bacon and onions, and saute until
the onions have become translucent. Add the garlic, bay leaf, thyme and
chicken stock. Bring to a boil. Drain the potatoes and add to the boiling
mixture, stirring so the potatoes don't stick to the bottom. Cook about 10
minutes, then salt and pepper to taste. Remove the garlic and bay leaf.
Place in an ovenproof casserole large enough to hold the potatoes and
remaining liquid. Cover with the grated cheddar cheese. Place in the
preheated oven and bake 20 to 30 minutes until the potatoes are tender.
Reprinted in The Sacramento Bee March 11, 1998.
Recipe by: Chef James Moore of Fado Irish Pub, Chicago, IL
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar
14, 1998

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