CATEGORY	CUISINE	TAG	YIELD
Grains	Toronto	Grains, Low fat, Tried	4	servings

INGREDIENTS

1	c	Bulgur; medium-grind
3	c	Boiling water
3/4	c	Italian parsley
8	ts	Fresh lemon juice
1	ts	Olive oil
1	ts	Salt
		Freshly ground black pepper

INSTRUCTIONS

1. Pour boiling water over bulgur and soak until tender but still firm,
about 10 to 12 minutes.
2. Drain well, transfer to medium bowl and let cool.
3. Add parsley, lemon juice, olive oil, salt and pepper. Toss.
4. Divide among 4 plates.
NOTES : 1. This recipe makes 4 small servings. 2. This is the Daily Recipe
in Mary McGrath's column in the Toronto Star, thursday july 17, 1997 and
indicates that it was tested by the Star.
Recipe by: Molly O'Neil, "A Well-Seasoned Appetite" in TorStar 97-7-17
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Mar 6,
1999, converted by MM_Buster v2.0l.

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If we are coming to church only as consumers, to get our own needs met, then we have missed the point of the church. We are not merely intended to get our needs met. We are intended to be part of God’s plan for drawing other people to Himself, for encouraging and building up those who are already His children. Each member is not simply intended to be a consumer. We are all intended to be providers. We are colaborers with God Himself in the work of the Gospel (1 Cor. 3:9)! Some of us may well be introverted or less talkative. But none of us are designed merely to be ministered to, as if the whole church revolved around our own felt needs and desires. We are all called to “stimulate one another to love and good deeds” and to “bear one another’s burdens” (Heb. 10:24; Gal. 6:2) (Mark Dever and Paul Alexander).

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