The Bible teaches clearly that the evidence of God’s work in a life is the inevitable fruit of transformed behavior (1 John 3:10). Faith that does not result in righteous living is dead and cannot save (James 2:14-17). Professing Christians utterly lacking the fruit of true righteousness will find no biblical basis for assurance they are saved (1 John 2:4). Real salvation is not only justification. It cannot be isolated from regeneration, sanctification, and ultimately glorification. Salvation is an ongoing process as much as it is a past event. It is the work of God through which we are “conformed to the image of His Son” (Romans 8:29, cf. Romans 13:11). Genuine assurance comes from seeing the Holy Spirit’s transforming work in one’s life, not from clinging to the memory of some experience.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Peruvian	Info, Kooknet	1	Info

INGREDIENTS

INSTRUCTIONS

~papaya a large oval fruit with green to yellow skin. It has a sweet,
creamy-textured flesh and tiny black seeds.  ~parsnip a sweet and
nutty-tasting root vegetable that is similar in  appearance to a husky,
pale carrot.  ~phyllo paper-thin sheets of pastry dough used to wrap or
layer  fillings.  ~pine nuts (pignoli) the edible seeds of certain pine
trees. They are  frequently used in pesto sauces or as a garnish for
pasta dishes.  ~porcini robust and full-flavored mushrooms with a
bulbous light  brown cap and a thick stem. They are commonly
reconstituted from  their dried state.  ~port wine a rich wine made
with zinfandel and other grape varieties  and fortified with brandy.
~powdered egg replacer a dry mixture of starches and leavening agents
used in baked goods to replace eggs.  ~purple potatoes (Peruvian Blue)
a medium-starch potato with dark  blue skin and deep purple flesh. It
is similar to the all-purpose  Russet in size, shape and culinary uses.
~radicchio a bitter salad lettuce usually with round leaves and deep
red and white coloring.  ~rice malt syrup a thick, sweet syrup made
from fermented rice and  barley malt. It is used to replace honey and
produces a less sweet  taste.  ~romaine green or red lettuce with a
long, wide leaf and a crunchy,  succulent taste.  ~rosehips dried
leaves of the dog rose plant. They are rich in  vitamin C and used for
their sharp, fruity flavor.  ~rotini short, corkscrew-shaped pasta.
~rubbed sage the powdered form of an evergreen herb with gray-green,
textured leaves and a highly aromatic scent.  ~semolina flour flour
milled from durum wheat. it is used primarily in  making pasta.
~shallots small bulbs of the onion family that combine flavors of
onion and garlic. Used extensively in French cooking.  ~shiitake
mushrooms large-capped, strongly flavored mushrooms often  used in
Japanese cooking. They are available both fresh and dried.  ~silken
tofu a soft, custard-like tofu available in soft, firm and  extra-firm
textures. it is packaged in aseptic containers and does not  require
refrigeration until it is opened.  ~soy flour a dense, heavy flour made
from soybeans that have been  hulled, cracked, toasted and ground.
~soy margarine a butter substitute made from soybeans.  ~soy milk
liquid milk made from ground and boiled soybeans.  VEGETARIAN GOURMET
SPRING 1995 Posted by Michael Prothro KOOK-NET  :Ã¾ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920Ã¾ ~-- Ã¾ KOOK-NET  :Ã¾ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920Ã¾  ==== Packet: CYBERLM Date: 02-25-95
(07:55) Number: 289 From: MICHAEL  PROTHRO Refer#: NONE To: ALL Recvd:
NO Subj: Cooking Information 21/22  Conf: (41) KN-TheKitche  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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