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Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.
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    • Grilled Portobello Mushrooms with Parmesan Crisps

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Sami Appetizers, Side dishes, Mushrooms, Portobello 6 Servings

    INGREDIENTS

    3 tb Balsamic Vinegar
    3 Cloves Garlic; Minced
    1 1/2 ts Fresh Thyme Leaves Or; Minced
    1/2 ts Dried Thyme; Crumbled
    1/2 c Olive Oil
    1 1/2 lb Portobello Mushrooms; Stems Discarded
    18 Arugula Leaves; Trimmed, Washed, thoroughly, and spun dry (18 to 24)
    6 Parmesan Crisps; (Recipe Follows) As An Accompaniment

    INSTRUCTIONS

    In a small bowl whisk together vinegar, garlic, and thyme, and salt and
pepper to taste. Whisk in oil in a stream, whisking until dressing is
emulsified. In a large resealable plastic bag drizzle dressing over
mushrooms and seal. Marinate mushrooms at room temperature, turning bag
once or twice, 1 hour. Heat a well-seasoned ridged grill pan over
moderately high heat until hot and grill mushrooms in batches, covered, 2
to 3 minutes on each side, or until tender. Transfer mushrooms as cooked to
a platter and keep warm, covered with foil. Divide arugula among 6 plates.
Slice mushrooms thin and serve with arugula and Parmesan crisps.
PARMESAN CRISPS Can be prepared in 45 minutes or less. 3/4 cup finely
shredded Parmesan cheese (preferably Parmigiano-Reggiano)
1 1/2    teaspoons all-purpose flour Preheat oven to 350°F. and line
a lightly greased baking sheet with parchment paper. In a small bowl stir
together Parmesan and flour. On prepared baking sheet spoon level
tablespoons of mixture in mounds 4 inches apart and spread mounds gently
into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8
to 10 minutes. Cool crisps completely on baking sheet and remove carefully
with a metal spatula. Crisps may be made 2 days in advance and kept between
layers of wax paper in an airtight container at room temperature.
NOTES : Makes about 9 crisps.
Posted to MC-Recipe Digest by Calvin Grisafe <cgrisafe@iamerica.net> on Apr
03, 1998

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