If any (or almost any) approach to God is as good as another, how do we make sense of the Bible’s insistence on monotheism, its consistent rejection of all forms of idolatry, and the missionary impulse — that the nations would turn to the true God — running from Genesis to Revelation? Most crucially, pluralism cannot do justice to the privileged place the Bible gives to Jesus Christ. Every knee must bow before Him. He will judge all peoples. The God of the Bible, revealed as Yahweh in the Old Testament and incarnated at Jesus Christ in the New, is nothing if not a universal God who accepts no rivals. To reject the unique person and work of Jesus Christ is to make an utter mockery of the Bible. To reject His claims is to reject God Himself and to steal from Him the glory that is rightly His. Ultimately it is to turn one’s back on the Bible and on the God of the Bible.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

2	c	Unsalted mixed nuts; such as pecans and whole almonds
1 1/2	tb	Unsalted butter
2	tb	Firmly packed brown sugar
1 1/2	tb	Granulated sugar
1/2	ts	Cayenne
1/2	ts	Freshly ground black pepper
1	ts	Salt

INSTRUCTIONS

In a heavy skillet cook nuts in butter over moderate heat, stirring, 2
minutes. In a small bowl stir together sugars, cayenne, black pepper, and
salt and sprinkle mixture over nuts. Continue to cook nuts, stirring
constantly, until sugar caramelized, about 8 minutes. Transfer nuts to a
sheet of foil and cool. Break nuts apart. Nuts may be made 3 days ahead and
kept in an airtight container.
Yield: 2 cups
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9049
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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