We Love God!

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

The wicked enemy is so inveterately opposed to the Divine majesty that he would gladly, if it were possible, overturn the throne of God. As he utterly despairs of accomplishing that object, he throws out all his venom against the elect, employs every expedient, and exhausts all his devices to enslave those whom the power of God has torn from his grasp. He assaulted the first Adam in Paradise. He made an attempt on the second Adam in the wilderness, but his efforts were foiled. Disappointed in that expectation, he bends all his attack on those whom Christ has claimed to be his own.

Herman Witsius

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

We Love God!

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

Aunt Sadie’s Brisket Of Beef

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Beef, Holiday, Jewish, Main dish	8	Servings

INGREDIENTS

3		Large onions*
8		Whole allspice
		Salt and pepper
		Garlic powder
		Hungarian paprika

INSTRUCTIONS

,6     lb brisket; 1st cut *Sliced paper thin (3 is not a typo) >>>
The  following is my favorite brisket recipe and it really does come
from  my Aunt Sadie's kitchen: Remove any excess fat from brisket, but
leave a little on top. Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots
of Hungarian paprika. Place brisket on top of onions, then other half
of onions and allspice on top of the brisket. Cover and roast in a  300
degree F. oven for 3    hours. Test your brisket and when it is  fork
tender, take it out. Let it cool and then slice it very thin.  Strain
juice and either thicken it with a little cornstarch or serve  it au
jus. You will have a very dark brown juice. NOTE: Best when  made one
day in advance.  Aunt Sadie almost always served this with  savory
noodle kugel. I also serve it with roasted, boiled or mashed  potatoes.
Use a good roasting pan with a lit that fits well or  covered with
heavy duty aluminum foil. Spray pan and inside of lid  with Pam.>> I
serve this at Passover sans cornstarch and serve it any  time I wish to
serve something festive, special and easy. Enjoy,  FROM: ANN PUCKETT
(HGPS48A)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 25 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 3.5mg Potassium: 91.4mg Carbohydrates: 5.9g Fiber: 1.2g Sugar: 2g Protein: <1g