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Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.
B.B. Warfield

The rule is a positive command that we should treat others as we would wish them to treat us. The negative form is well known in Jewish literature and in pagan literature… Jesus is, therefore, not saying something new here, but it is significant that He stresses the positive form of the rule. The negative form is merely a rule of prudence: do not hurt other people lest they retaliate. The positive form is not prudential but absolute: this is how you are to treat others (positively), regardless of how they treat you. Jesus thus goes beyond the negative form, citing the rarer and more demanding form (I. Howard Marshall).
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Cha Shu (barbecued Pork Strips)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Archived, China, Ham/pork 6 Servings

INGREDIENTS

2 lb Boneless pork butt
2 T Chicken stock
2 T Dark soy sauce
1 T Soybean condiment
mein see*
1 Lrg. clove garlic, crushed
1 T Chinese rice wine or
dry sherry
1 1/2 T Honey
3/4 t Salt
2 T Hoisin sauce
Few drops of red
food coloring

INSTRUCTIONS

Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for
the marinade and marinate the meat for 3 hrs., unrefrigerated, or 6
hrs. in the refrigerator.  Turn the strips every hour or so.  Preheat
the oven to 350^.  Place a large cake pan half filled with  water on
the lowest shelf of your oven. This will catch drips from  the meat and
prevent smoking. Place the meat strips directly on an  oven rack and
put in the top position of the oven. Be sure that all  of the meat is
over the dripping pan. Roast for 45 minutes without  disturbing the
meat. Then, turn the heat up to 450^ and roast for an  additional 15
minutes or until the pork strips are crisp and a rich  brown color.
Slice the meat and serve it hot or cold... or use in  other dishes as
directed.  *Mein See:  The remains of the process of making soy sauce.
Very rich  soybean condiment used in many Chinese dishes. Can be found
in  Oriental markets under this name or soybean jam or condiment.
Refrigerate after opening.  FROM:  The Frugal Gourmet Cooks Three
Ancient Cuisines Posted by  J.APPLEBURY [Jim & Deb] Enjoy! Apple  :)
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 623
Calories From Fat: 300
Total Fat: 32.7g
Cholesterol: 147.2mg
Sodium: 1119.8mg
Potassium: 642.2mg
Carbohydrates: 34.2g
Fiber: 1.2g
Sugar: 6.4g
Protein: 43.9g


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