We Love God!

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

It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

We Love God!

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

Pork Medallions with Sweet Peppers

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Healthwise, Main dishes, Not sent, Peppers, Pork	4	Servings

INGREDIENTS

3	tb	Flour
1/4	ts	Salt
1/4	ts	Dried basil
1/8	ts	Black pepper
1	lb	Pork medallions
1	ts	Oil (up to 2)
1		Red, green, and yellow bell peppers, in thin strips
1/3	c	Dry vermouth
1	ts	Cornstarch
1/2	ts	Sage

INSTRUCTIONS

Combine flour, salt, basil and pepper. Mix well. Dredge pork medallions in
flour. Coat a large skillet with Pam. Add oil. Add medallions. Cook for 2-4
minutes per side. Can add a little water if too dry. Transfer to warm
platter. Respray pan. Add peppers, cut in strips and cook until
crisp-tender. Combine vermouth, cornstarch and sage. Add to skillet. Bring
to boil. Reduce heat. Cook just until thick. Spoon over pork. MC formatting
by bobbi744@sojourn.com
NOTES : Per serving: 221 calories, 5 g. fat, 83 mg. chol. Delicious!!!!. I
use Loin medallions and to ensure tenderness, covered, added 1/4 cup water
and steamed for about 5 minutes. Then I added peppers and continued
steaming for 3 minutes. I then removed meat and added vermouth mixture to
thicken ************************************************** #5 Subject: more
strata recipes From: "Kim" <kreese@paradise.net> Date: Fri, 2 May 1997
19:45:15 -0400
Recipe by: Cooking Light Yearbook Posted to Kitmailbox by Roberta Banghart
<bobbi744@sojourn.com> on May 02, 1997

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