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

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!
Merle D’Aubigne

A flood of false doctrine has lately broken in upon us. Men are beginning to tell us “that God is too merciful to punish souls for ever...that all mankind, however wicked and ungodly...will sooner or later be saved.” We are to embrace what is called “kinder theology,” and treat hell as a pagan fable... This question lies at the very foundation of the whole Gospel. The moral attributes of God, His justice, His holiness, His purity, are all involved in it. The Scripture has spoken plainly and fully on the subject of hell... If words mean anything, there is such a place as hell. If texts are to be interpreted fairly, there are those who will be cast into it... The same Bible which teaches that God in mercy and compassion sent Christ to die for sinners, does also teach that God hates sin, and must from His very nature punish all who cleave to sin or refuse the salvation He has provided.
J.C. Ryle

Par-cooked Balti Meat (from Lowe & Davidson’s 100 Best Ba

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Indian Balti, Indian, Meats 4 Servings

INGREDIENTS

2 lb Boned lamb, cut into 1-inch
cubes
2 Onions, chopped
3 T Vegetable oil
2 Small tomatoes, chopped
5 t Balti spice mix
2 t Turmeric powder
1/2 Green pepper, seeded and
chopped
1 1-inch cube fresh ginger
peeled
1/2 t Chili powder
1 1/2 t Salt
1 t Garam masala

INSTRUCTIONS

Preheat the oven to 200C/400F.  Fry the onions in the oil in a
flameproof casserole until translucent.  Add all other ingredients
except the meat, and 1/2 UK pint / 300ml water.  Bring to a boil: add
the meat. Put the casserole in the oven and braise the meat for 45
minutes, checking every 10 minutes to give it a stir and make sure
there's enough water. When the meat is tender on the outside but  still
a little pink inside, take it out with a slotted spoon. Let the
contents of the casserole cool a little. Then empty the contents into
a blender or food processor and liquidize. This becomes your basic
Balti sauce, and should be the consistency of thick soup. The meat is
now ready for its final cooking in the balti.  Posted to MM-Recipes
Digest V3 #228  Date: Thu, 22 Aug 1996 18:21:35 +0000  From:
"ray.watson" <ray.watson@ukonline.co.uk>

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 644
Calories From Fat: 377
Total Fat: 42.1g
Cholesterol: 152mg
Sodium: 1512.8mg
Potassium: 1417.7mg
Carbohydrates: 20.1g
Fiber: 6.3g
Sugar: 9.8g
Protein: 47.4g


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