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

Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.
B.B. Warfield

Christians in revival are accordingly found living in God's presence (Coram Deo), attending to His Word, feeling acute concern about sin and righteousness, rejoicing in the assurance of Christ's love and their own salvation, spontaneously constant in worship, and tirelessly active in witness and service, fueling these activities by praise and prayer.
J.I. Packer

    • Pesto Cheesecake

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Dairy, Eggs, Grains Dairy, Cakes, Main dish, Cheesecakes 1 Servings

    INGREDIENTS

    1/4 c Breadcrumbs; fine; dry
    1/4 c Parmesan; grated
    2 1/2 c Basil leaves, fresh; loosely packed
    1/2 c Parsley sprigs, fresh
    1/4 c Olive oil
    1/2 ts Salt
    1 Garlic clove; large
    16 oz Ricotta cheese
    16 oz Cream cheese; softened
    8 oz Parmesan cheese; grated
    4 Eggs
    1/2 c Pine nuts; toasted

    INSTRUCTIONS

    NORMA WRENN NPXR56B
Butter bottom and sides of a 9-inch springform pan.
Combine breadcrumbs and 1/4 cup Parmesan cheese in a small bowl, and stir
well.  Coat bottom and sides of buttered pan with breadcrumb mixture. Chill
15 minutes. Combine fresh basil leaves, parsley springs, olive oil, salt
and garlic in container of an electric blender or food processor; cover and
process 2 minutes or until mixture is smooth, scraping sides of bowl
occasionally with a rubber spatula.  Transfer basil mixture to a medium
bowl, and set aside. Combine ricotta cheese, cream cheese, and 8 ounces
Parmesan cheese in container of electric blender or food processor; cover
and process until mixture is smooth. Add eggs and basil mixture to cheese
mixture; cover and process until smooth. Pour basil mixture into prepared
pan. Sprinkle top with toasted pine nuts. Place springform pan in a 15- x
9- x1-inch jellyroll pan. Bake at 325 degrees for 1 hour and 15 minutes.
Turn oven off, partially open oven door, and let cheesecake cool 1 hour.
Transfer to a wire rack. Remove sides of springform pan. Serve at room
temperature. SOURCE:  Taste of Today; BUNWC, North Shore Illinois Chapter;
Northfield, Illinois; America's Best Recipes; A 1989 Hometown Collection;
Oxmoor House.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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