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The young preacher has been taught to lay out all his strength on the form, taste, and beauty of his sermon as a mechanical and intellectual product. We have thereby cultivated a vicious taste among the people and raised the clamor for talent instead of grace, eloquence instead of piety, rhetoric instead of revelation, reputation and brilliancy instead of holiness.
E.M. Bounds

All people freely and voluntarily and willingly reject the gospel because it is their heart’s desire to do so. A person’s freedom consists in the ability to act according to one’s desires and inclinations without being compelled to do otherwise by something or someone external to himself. So long as one’s choice is the voluntary fruit of one’s desire, the will is free. This is what I mean when I say, “Yes, all people are free moral agents.” On the other hand, to say that a person has free will is to say that he has equal ability or power to accept or reject the gospel. It is to say that he is as able to believe as to disbelieve, and that this ability springs from his own making and is native to him notwithstanding his fallen and sinful state. If this is what you mean when you ask me, “Is man free?” my answer, or rather, the answer of the Bible, is “No.” A man’s will is the extension and invariable expression of his nature. As he is, so he wills. A man is no more free to act or to will or to choose contrary to his nature than an apple tree is free to produce acorns.
Sam Storms

    • Stuffed Eggplant with Lamb

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    CATEGORY CUISINE TAG YIELD
    Eggs, Meats, Grains Niger Tamwt02 4 servings

    INGREDIENTS

    6 Italian or Japanese eggplants
    1 c Olive oil
    2 tb Unsalted butter
    2 Onions; finely chopped
    1 lb Ground lamb
    3 Tomatoes; peeled, seeded,
    And chopped
    2 Green bell peppers; seeded, chopped
    Salt; to taste
    1/2 c Finely-chopped fresh parsley
    2 tb Fresh lemon juice

    INSTRUCTIONS

    Peel the eggplants lengthwise in 1/2-inch strips "zebra-style", leaving a
1/2-inch strip of skin between each peel. Trim off long stems so eggplant
will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant
until golden all over and beginning to soften, turning frequently. Transfer
eggplant to a baking dish, placing them side by side, and cut a deep slit
lengthwise in each eggplant. Set aside. Heat the butter in the skillet, add
the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for
10 minutes. Add the tomatoes, bell peppers and salt, and saute until all
the juices are absorbed, about 5 more minutes. Stir in the parsley, and
lemon juice, adjust seasonings and remove from heat. Preheat oven to 350
degrees. Stuff the eggplants tightly with the ground lamb mixture,
enlarging the opening with your hand. Add a little water to the baking
dish, cover, and bake for 30 to 40 minutes, or until eggplants are very
tender. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B29 broadcast 06-30-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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