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

Opening our home to others is a wonderful gift and a neglected discipline in the church. But we easily forget the whole point of hospitality. Think of it this way: Good hospital-ity is making your home a hospital. The idea is that friends and family and the wounded and weary people come to your home and leave helped and refreshed. And yet, too often hospitality is a nerve-wracking experience for hosts and guests alike. Instead of setting our guests at ease, we set them on edge by telling them how bad the food will be, and what a mess the house is, and how sorry we are for the kids’ behavior. We get worked up and crazy busy in all the wrong ways because we are more concerned about looking good than with doing good. So instead of our encouraging those we host, they feel compelled to encourage us with constant reassurances that everything is just fine. Opening our homes takes time, but it doesn’t have to take over our lives. Christian hospitality has much more to do with good relationships than with good food. There is a fine line between care and cumber. In many instances, less ado would serve better.
Kevin DeYoung

Unfortunately, many Christians think of salvation only in terms of getting into heaven and avoiding hell. Christ becomes not a way unto life, but merely a way to avoid death, reduced to a get-out-of-jail-free card or – even worse – fire insurance (you’ve seen those bumper stickers). This leaves many Christians understanding what they are saved from, but not having a good understanding of what they are saved into. One danger of evangelism that reduces Christianity to making a decision between heaven and hell is that it overlooks the value of the new birth for our earthly life.
Ben Peays

    • Marinated Green Beans

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    CATEGORY CUISINE TAG YIELD
    Grains, Dairy Italian Salad 6 Servings

    INGREDIENTS

    1 cn (16-oz) whole green beans
    1 cn (16-oz) artichokes
    1 cn (8-oz) water chestnuts
    Chopped green onion
    1 c Italian salad dressing
    1 ct (8-oz) sour cream
    1/2 c Mayonnaise
    2 ts Lemon juice
    1 tb Horseradish
    1 ts Dry mustard

    INSTRUCTIONS

    Cut artichokes in quarters. Slice water chestnuts. Marinate beans,
artichokes, water chestnuts and onion in salad dressing for several hours.
Drain and serve cold with sauce made of remaining ingredients.
MRS WINSTON BURKS (JENNIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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