We Love God!

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

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

The Bible teaches that all sin, past, present, and future, is forgiven through faith in the atoning death and resurrection of Jesus Christ. Eternal destiny is sealed and set at the moment of justifying faith. Our depth of intimacy, fellowship and joy is certainly affected adversely when we fail to confess and repent of daily sin. But our eternal destiny has already and forever been determined. We must recognize the distinction between the eternal forgiveness of the guilt of sin that is ours the moment we embrace Jesus in faith, and that temporal forgiveness of sin we receive on a daily basis that enables us to experience the happiness of intimacy with the Father.

Sam Storms

We Love God!

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

Artichoke And Oyster Soup

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Cajun	Cajun, Soups	1	Servings

INGREDIENTS

1		Stick butter
4	T	All-purpose flour
1	T	Onions, minced
1	T	Green onions, minced
1	T	Celery minced
1	T	Garlic, minced
2		Artichoke hearts, quartered*
12		Oysters, remove any shell
		fragments*
1		Mushroom stems and pieces
		chopped*
1/2	c	Milk
3	c	Chicken broth
2	T	Parmesan cheese, grated
1/4	c	Dry white wine
		Salt and pepper to taste

INSTRUCTIONS

Heat butter in a saucepan until the foam subsides. Add the flour and
make a white roux. Add the onions, green pepper, cellery and garlic
and cook until they are wilted and clear. Add the milk slowly and  stir
or whisk constantly to keep the mixture smooth. Add the oyster  liquor,
mushroom and artichoke liquid and continue to stir or whisk  the
mixture. Add the oysters and cook until wilted and edges curled.
Remove the oysters and chop them before returning them to the soup.
Add the quartered artichoke hearts, oysters and chopped mushrooms to
the soup and enough of the chicken broth to make soup consistency.  Add
salt and pepper to taste. Just before serving, add the Parmesan  cheese
and wine and let the soup simmer a few minutes longer.  Notes: Reserve
the liquid from the artichokes hearts, mushrooms and  the oysters for a
fuller flavoured soup.  Recipe by: Festival: French-Louisiana Festival;
October 13-15, 1995  Posted to recipelu-digest Volume 01 Number 415 by
RecipeLu  <recipelu@geocities.com> on Dec 29, 1997

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1615 Calories From Fat: 907 Total Fat: 103g Cholesterol: 262.6mg Sodium: 3192.8mg Potassium: 3808.6mg Carbohydrates: 128.3g Fiber: 44.3g Sugar: 9.9g Protein: 55.2g