1. While we will regret setting the bar below the standards of Scripture in recognizing men called to the eldership, we can also in our zeal set it artificially higher than the Scriptures, and fail to recognize that some of the best gifts grow in ministry. 2. Especially remember that “able to teach” (1 Tim. 3:3), with its corollary of being able to “rebuke” (Tit. 1:9, i.e. to use the Scriptures for the ends for which they were given [2 Tim. 3:15-16]) does not specify an arena. Some are “able to teach” who are not suited to regular public preaching. 3. Look for men whose lives exhibit the spirit of, as well as an intellectual grasp of, sound doctrine. Orthodoxy with approachability is a great desideratum in an elder (approachability being the very least that “hospitable” means; Tit. 1:8). 4. Pose the most neglected question—”Do outsiders think well of him?” (1 Tim. 3:7)—and ponder why that question is important. 5. Choose those who are already “among” the flock, and the flock “among” them (1 Pet. 5: 2). Moral, domestic, occupational, didactic qualifications being met, ask, “Does this man love the flock and is he beloved by them?” Commitment to corporate prayer is often a litmus test. 6. Avoid appointing those who would commit to loving the flock if they were asked to be elders. Better by far to have men who love the sheep than men who love being shepherds (the former will become the latter, but not vice-versa). 7. Seek men who are simultaneously gentle but prepared to be courageous, and prepared to suffer if need be—to get in front to protect as well as behind to follow! An elder must be capable of both biblical rebuke and gentle restoration (Gal. 6:2). Quieter men, with quiet hearts, are worth their weight in gold and may astonish us by their wisdom. 8. Ask the question, “Would our church be willing, if need be, to pay this man a stipend to labor among us as an elder?” The answer may tell a great deal about his ministry in the flock and his esteem in their eyes. 9. Consider how well a man’s life echoes the principles of the Lord’s shepherding in Psalm 23.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs, Dairy	Vegetarian	Vegetarian, Main dish	6	Servings

INGREDIENTS

2	tb	Butter, soy margarine or
		Canola oil
1	md	Onion, finely chopped
3		Cloves garlic, minced
2	lg	Tomatoes, finely chopped
1/2	c	Water
1	md	Potato, chopped into 1-in.
		Cubes
1	md	Sweet potato, chopped into
		1-inch cubes
1	c	Green beans, cut into 1" pcs
1	c	Broccoli or cauliflower
		Florets chopped into 1" pcs
		Salt and pepper to taste
1/2	c	Frozen peas, thawed
1		Egg, or Ener-G egg replacer
		To equal 1 egg
1	tb	Sugar
1/2	c	Buttermilk or soymilk
1/2	c	Cornmeal
1/2	c	Unbleached white flour OR
		Whole wheat pastry flour
1	ts	Baking powder
1/2	ts	Baking soda
1/4	c	Frozen corn, thawed
1	ts	Seeded, chopped jalapeno
1	tb	Drained, chopped pimiento

INSTRUCTIONS

FILLING
CORNBREAD TOPPING
Vegetables: Heat marjarine or oil in a large skillet. Add onions and
garlic, and saute until onion is translucent, about 5 minutes. Add tomatoes
and water and bring to a boil. Add potato. Cover and simmer for 5 minutes.
Add sweet potato, green beans, and brocooli or cauliflower. Simmer,
covered, for 5 more minutes. Add salt and pepper. (The vegetables are not
thoroughly cooked at this stage). Add peas. Remove from heat and keep
covered until the topping is ready Topping: Preheat oven 50 425 degrees.
Beat together egg or egg replacer and sugar in a large bowl until smooth
and creamy. Fold in buttermilk or soymilk. In a separate bowl, combine
cornmeal, flour, baking powder and baking soda. Add corn and jalapeno. Add
the egg mixture and stir until smooth. Place vegetables in a lightly oiled
8- or 9-inch square pan or a casserole. Spread cornmeal batter in an even
layer over vegetables. Sprinkle pimiento on top and gently pat into batter.
Bake for 18 to 20 minutes or until a toothpick inserted on top comes out
clean. Best served warm, but also good at room temperature. To serve: Score
the surface lightly with aknife to indicate where to cut for each serving.
Makes 4 to 6 servings. Per serving: 286 calories; 10 g protein; 5 g fat; 53
g. carbohydrate; 62 mg. cholesterol if buttermilk, eggs and butter are
used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used;
545 mg sodium; 9 g. fiber. From _Vegetarian Times_, November 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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