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When their feelings have been hurt, people often feel justified in doing anything they want in retaliation. They can leave the church, divide the body, explode with uncontrolled anger, cut people off, lie, hate, and backbite. They try to justify the most wicked, sinful behavior with the simple excuse, “But I’ve been hurt!” Scripture, however, prohibits the spirit of retaliation, the get-even mentality that plagues human nature, with the clear command: “Repay no one evil for evil” (Rom. 12:17; 1 Thes. 5:15; 1 Pet. 3:9). When insulted, we are not to return the insult; when attacked, we are not to retaliate; when criticized, we are not to slander; when hurt, we are not to strike back. The Scripture further forbids seeking personal, private revenge or taking justice into our own hands; “Never avenge yourselves, but leave it to the wrath of God, for it is written, ‘Vengeance is mine, I will repay, says the Lord’” (Rom. 12:19). It is God’s prerogative to punish evil, and He will see to it…. Rather than seeking retribution, Christians are to “overcome evil with good” (Rom. 12:21).
Alexander Strauch

Velvet Vegetable Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Soups/stews 6 Servings

INGREDIENTS

1 Head broccoli
4 c Rough chopped * any
Vegetables
1 c Onions, chopped
1 lg Baking potato, scrubbed
And diced
3 c Packages Herb-Ox low
Salt chicken stock
2 tb Olive oil
1 Stalk cellery, chopped
1 Carrot, chopped
Salt,
Pepper,
1/2 ts Thyme,
Tarragon

INSTRUCTIONS

Saute onions, carrots and celery in large pot with oil. Saute until
translucent, then carmelized (turns light brown. Add chopped vegetables,
water to cover vegetables. Add chicken packets, stir in thyme, and pepper
and bring to boil. Lower heat and simmer for 30-45 minutes.
Place in blender a cup or so at a time. Puree each batch and empty into
large bowl. Rinse pot, replace soup mixture and again bring to simmer again
for a few minutes, stirring occassionally.
Note: At this stage, we allow the mixture to sit until it cools slightly
and divide the soup into 3 equal portions. The soup freeezs excellently and
we do that with 2 of the portions.
Variations: Place the basic soup into a pot. Simmer and bring to a boil.
Add a quarter cup of milk either regular or skimmed) and bring to boil
again.  To add texture to the mix, add diced potatoes and carrots. *Serve
with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
additional smoothness.
If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You
may also substitute frozen corn or peas.
From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co.,
Inc, NY, 1984, p. 88.

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