We Love God!

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

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

We Love God!

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

Pork Loin Stuffed With Wild Rice

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Grains		Bobbie not, Carrots, Fruit, Main dishes, Pork	6	Servings

INGREDIENTS

1/3	c	Uncooked wild rice
1 1/3	c	Water
2/3	c	Grated carrots
1/2	c	Golden raisins
1/2	c	Dry roasted pistachio nuts
		chopped
6		Green onions, with tops
		sliced
1		Apple, peeled cored
1/4	c	Margarine
2	T	Lime juice
1/2	t	Salt
1/4	t	White pepper
1/4	t	Ground cardamom
2 1/2	lb	Boneless pork loin roast
		rolled & tied up to 3
1/2	c	Sauterne wine, or other
		white wine

INSTRUCTIONS

Combine uncooked wild rice and water in heavy saucepan. Bring to a
boil. Cover and reduce heat. Simmer for 12 minutes. Drain and set
aside. Saute grated carrot, raisins, pistachio nuts, green onions and
apple in margarine and lemon juice for 3 minutes until carrots are
tender. Remove from heat. Stir in rice, salt, white pepper and ground
cardamm. Mix gently. Set aside. Untie, rolled-tied pork roast and
spoon half of the rice mixture between loins. Retie with string at  2-3
inch intervals. Place fat side down on rack in shallow roasting  pan.
Spoon rest of stuffing into greased shallow 1 quart baking dish  .set
aside. Combine wine, preservees and thyme. Pour over roast.  Insert
meat thermometer into thickest part of roast. Don't touch  stuffing or
fat. Bake at 325 F. for one hour and 45 minutes to 170 F.  Cover and
bake reserved stuffing at 325 F. 25-30 minutes. Remove  string an slice
roast to serve. Serves 6-8. MC formatting by  bobbi744@sojourn.com
Recipe by: Southern Living  Posted to MC-Recipe Digest by Roberta
Banghart <bobbi744@acd.net> on  May 13, 1998

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 701 Calories From Fat: 298 Total Fat: 33.6g Cholesterol: 109.6mg Sodium: 526.7mg Potassium: 1217.8mg Carbohydrates: 36.6g Fiber: 4.3g Sugar: 23.8g Protein: 43.5g