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It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.
Bill Arnold

Port-marinated Beef Tenderloin With Cranberries

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CATEGORY CUISINE TAG YIELD
Meats Life4, Lifetime tv 12 Servings

INGREDIENTS

3 lb Beef tenderloin
1 c Dried cranberries
1 c Cranberry juice cocktail
1 c Tawny port
3 T Brown sugar
2 T Low-sodium soy sauce
1 t Coarsely ground pepper
1/4 t Salt
3 Garlic cloves, minced
Cooking spray
1 T All-purpose flour
Thyme sprigs, optional

INSTRUCTIONS

Trim fat from tenderloin. Combine tenderloin, dried cranberries,
cranberry juice, port, brown sugar, soy sauce, pepper, salt and  garlic
in a large zip-top plastic bag, and seal bag. Marinate in  refrigerator
24 hours, turning bag occasionally. Remove tenderloin  from bag,
reserving the marinade. Preheat oven to 500 degrees F.  Place the
tenderloin on a broiler pan coated with cooking spray and  insert a
meat thermometer into thickest portion of tenderloin. Place  in oven;
immediately reduce oven temperature to 350 degrees F; bake 1  hour and
10 minutes or until the thermometer registers 145 degrees F
(medium-rare) to 160 degrees F (medium). Let stand 10 minutes.  Combine
flour and 2 tablespoons reserved marinade in a large skillet;  stir
with a whisk. Add remaining marinade to skillet, stirring with a  whisk
until blended. Bring to a boil; cook 8 minutes or until thick,
stirring constantly. Served warm with tenderloin. Garnish with thyme
sprigs, if desired.  Copyright credit: 1996 by by Cooking Light
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 479
Calories From Fat: 191
Total Fat: 21.2g
Cholesterol: 96.4mg
Sodium: 197.5mg
Potassium: 385.8mg
Carbohydrates: 47.9g
Fiber: 3.4g
Sugar: 5.9g
Protein: 22.8g


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