When the early believers converted to Christ, it never occurred to them to fit Him into the margins of their busy lives. They redefined themselves around a new, immovable center. He was not an optional weekend activity, along with the kids’ soccer practices. They put Him and His church and His cause first in their hearts, first in their schedules, first in their budgets, first in their reputations, first in their very lives. They devoted themselves [Ac. 2:42]. [This was] unmistakable evidence that the Holy Spirit was being poured out.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Diabetic	6	Servings

INGREDIENTS

1 1/2	lb	Pork back ribs
1	tb	Olive oil
1/2	ts	Crushed red chili pepper
		Salt and freshly ground black pepper
1	c	Chicken broth
1	cn	Tomatoes; (19 oz)
1	tb	Red wine vinegar

INSTRUCTIONS

Cut strip of ribs into 2 rib portions. In large nonstick skillet, heat oil
over medium-high heat. Cook chili pepper for 30 seconds. Add ribs. Cook,
turning, until browned on all sides. Season to taste with salt and pepper.
Stir in broth, tomatoes, breaking them up with fork, and vinegar. Bring to
boil. Reduce heat and cook, stirring occasionally, for 1 hour or until meat
is tender and no longer pink close to the bone. (The sauce will be reduced
by about half. If it becomes drier during cooking, stir in a bit of water
to maintain a sauce-like consistency.) Skim any visible fat from surface of
sauce.
Exchanges: Lean Meat Exchange -- 4 Vegetable Exchange -- 1
Calories -- 246 Total Fat -- 12g Saturated Fat -- 3g Cholesterol -- 59mg
Sodium -- 466mg Potassium -- 698mg Carbohydrate -- 4g Protein -- 28g
Recipe for Saturday, 3/14/98
This week's recipes are from the cookbook World-Class Diabetic Cooking,
featuring more than 200 great-tasting, exotic dishes from around the globe
that are low in fat and calories. You can order a copy of this and many
other cookbooks from our online bookstore or call 1-800-ADA-ORDER
(1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98
NOTES : 6 servings/Serving size: 1/6 recipe The tomato sauce created while
the ribs cook is great with pasta as a first course. Following that, the
ribs make a delicious second course with steamed green beans or broccoli.
However, it is more traditional to serve the ribs with their rich red sauce
as a one-dish meal with polenta.
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 26,
1998

A Message from our Provider:

“Find God. You were born to appreciate perfection”

These gifts were not the possession of the primitive Christians as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the Apostles as the authoritative agents of God in founding the church. Their function thus confined them to distinctively the Apostolic Church, and they necessarily passed away with it. Of this we may make sure on the ground both of principle and fact; that is to say both under the guidance of the New Testament teaching as to their origin and nature, and on the credit of the testimony of later ages as to their cessation.

B.B. Warfield