Here are some things which must be done before one leaves a church: 1. We must check our motives very carefully. 2. Our reasons must be well grounded and clearly articulated. 3. We must be in regular, earnest prayer about the matter. 4. We must guard our tongues very carefully. 5. We must be extremely careful that we do not unnecessarily create unrest in other members. 6. Our discussions with the leadership must be characterized by love. 7. Our attempts to correct matters must be with great respect, care and patience. 8. If our concern is over personal preferences, rather than biblical matters, we must consider others’ interests more important than ours. 9. Great care should be taken that we submit to the leadership of the church, unless we determine with proper counsel that there is a serious biblical issue at stake. 10. If the leadership will listen, we need to give them plenty of time to consider the matter. 11. If the leadership will not listen to us, or will not take proper action to correct the matter and we are thoroughly convinced that there is a serious biblical issue, we should ask for a meeting of the church in which to express our concerns. 12. We should ask ourselves what we have personally done to correct any wrong or deficiency in the church with which we are concerned. 13. We should evaluate if our leaving would do harm to an otherwise good church. 14. We should never leave, nor encourage others to leave, unless we are thoroughly convinced that one or both of the following conditions exist: 1) that the church has become an apostate church (where serious unbiblical teaching or practices are allowed), or 2) that we are convinced that, over the long haul, we cannot find a place to serve in the church, or that our families will not be spiritually fed in that body.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Breakfast, Vegan, Grains & ce	4	servings

INGREDIENTS

2 1/2	c	Water
1 1/2	ts	Salt; *Note
1	c	Millet

INSTRUCTIONS

*NOTE: Original recipe used 1 T salt.
Bring the water to a full rolling boil in a heavy 2 qt saucepan. Add the
salt.
Stir in the millet, return to the boil, lower the heat, cover, and simmer
for 25 minutes or until soft. Let stand 10 minutes off the heat, covered,
until the water has been completely absorbed.
Makes about 4 Cups.
NOTES : This method will produce a luxuriously smooth breakfast cereal on
the order of Cream of Rice, but with a bit more grain feeling to it. Add
the usual breakfast cereal flavorings: milk, sugar, syrup, brown sugar, jam
or honey. Per serving: 214 Calories; 2g Fat (8% calories from fat); 6g
Protein; 43g Carbohydrate; 0mg Cholesterol; 807mg Sodium Food Exchanges: 2
1/2 Starch/Bread; 1/2 Fat
Recipe by: With The Grain, Raymond Sokolov, pg 218
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Sep 7,
1999, converted by MM_Buster v2.0l.

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