We Love God!

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

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

We Love God!

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

Poached Sausage and Warm Potato Salad

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
	California		6	Servings

INGREDIENTS

1 1/2	lb	Red potatoes of similar
		Size
1/4	c	Dijon mustard
6		Green onions — minced
		Basic Vinaigrette (see
		Recipe)
1/3	c	Minced parsley
1/2	c	Dry white wine
2	c	Water
1 1/2	lb	Sausage (in 4-oz links)

INSTRUCTIONS

1. In a large saucepan, cover potatoes with salted water. Bring to a boil
over high heat. Reduce heat to maintain a simmer and cook until potatoes
are tender when pierced with a knife (20 to 25 minutes). Drain. When
potatoes are just cool enough to handle, slice them about 1/4 inch thick
and place in a bowl. Add mustard and toss gently to mix. Add green onions
and vinaigrette. Toss gently but well with your hands. Add 1/4 cup of the
parsley.
2. In a large skillet over high heat, bring wine and 2 cups water to a
boil. Add sausages and cover. Reduce heat to maintain a simmer and cook
until sausages are firm and hot throughout (about 15 minutes).
3. Transfer potato salad to a warm platter. Surround with poached sausages.
Garnish with the remaining parsley. Serve immediately.
Recipe By     : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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