We Love God!

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

Jesus clearly connects our appreciation of the forgiveness of God with our love for Him. When we realize Christ died on the cross for each of our sins, we will love Him much. When we understand that Jesus experienced the wrath of God in our place, we will love Him much. When we realize that we have been credited with the righteousness of Christ when nothing in us is worthy, we will love Him much. And when we consider that God will accept us into heaven for eternity because of the finished work of Jesus Christ, we will love Him much.

Karl Graustein

The writer has met many people who profess to be Christians, but whose daily lives differ in nothing from thousands of non-professors all around them. They are rarely, if ever, found at the prayer-meeting, they have no Family Worship, they seldom read the Scriptures, they will not talk with you about the things of God, their walk is thoroughly worldly; and yet they are quite sure they are bound for heaven! Inquire into the ground of their confidence, and they will tell you that so many years ago they accepted Christ as their Savior, and 'once saved always saved' is now their comfort. There are thousands of such people on earth today, who are nevertheless, on the Broad Road, that leadeth to destruction, treading it with a false peace in their hearts and a vain profession on their lips.

A.W. Pink

We Love God!

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

Artichoke, Olive, And Roasted Pepper Antipasto

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
	Italian	Cklive17, Pdate	1	servings

INGREDIENTS

3		Red bell peppers
3		Yellow bell peppers
2		Garlic cloves
2	cn	Whole artichoke hearts; (14-ounce)
2/3	c	Packed fresh flat-leafed parsley leaves
1	tb	Extra-virgin olive oil
1	tb	Unsalted butter
2	tb	Fresh lemon juice
2/3	c	Brine-cured black olives
		Crusty Italian bread

INSTRUCTIONS

ACCOMPANIMENT
Quick-roast and peel bell peppers. Cut roasted peppers into
3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts.
Pat artichokes dry and cut through stem ends into quarters. Chop
parsley.
In a 12-inch heavy skillet cook garlic in oil and butter over moderate
heat, stirring, until fragrant. Add artichokes and cook, stirring,
until heated through, about 3 minutes. Stir in roasted peppers,
parsley, lemon juice, olives, and salt and pepper to taste until
combined.
Serve antipasto at room temperature with bread.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 430 Calories (kcal); 26g Total Fat; (50% calories from
fat); 7g Protein; 50g Carbohydrate; 31mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9338
Converted by MM_Buster v2.0n.

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