We Love God!

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

The reason for praying is so that God will be thanked when the blessings come. And God loves to be thanked. He loves to be acknowledged and praised as the giver of all good gifts. His great goal in history from beginning to end is to be glorified as the source of all blessing. Therefore, when we urge many people to pray for something that we need, we create a situation in which the provision of that need will produce many thanksgivings to God. And in that way we tap into a tremendous incentive that God has, namely, to glorify Himself by winning the gratitude of many people. God loves to be thanked by many people. Therefore, there is a power in church-wide prayer, because the more people there are praying for the spiritual life of our church, the more thanksgiving will ascend to God when He gives it.

John Piper

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

We Love God!

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

Roast Goose With Cabbage And Apples

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry, Roast, Variety mea	8	Servings

INGREDIENTS

12	lb	Goose
		Salt, to taste
		Ground black pepper, to
		taste
1	T	Caraway seeds
6	oz	Onion, large dice
3	oz	Carrots, large dice
3	oz	Celery, large dice
1	lb	Green cabbage, shredded
3	lb	Potatoes, all purpose large
		Dice
1	lb	Granny smith apples, cored
		and diced
1	qt	Apple cider

INSTRUCTIONS

Cooking Method: Roasting  Remove the giblets from the goose; remove the
fat from its cavity.  Rinse the goose and pat dry. Sprinkle its
interior and exterior with  salt, pepper and caraway seeds. Truss the
goose and place breast side  up on a rack in a roasting pan. Roast in a
425Â°F (220Â°C) oven for  30 minutes. Prick the skin all over with a
fork to release fat.  Reduce the oven temperature to 350Â°F (180Â°C)
and continue roasting  for another 45 minutes. Baste the bird
occasionally with the fat  accumulating in the pan. Meanwhile, combine
the vegetables and apple  and season with salt and pepper. After
roasting for 1-1/4 hours,  remove the goose from the pan and drain off
all but 3 tablespoons (45  milliliters) of fat. Place the vegetable
mixture in the roasting pan  and toss to coat with the fat. Place the
goose on top of the  vegetable mixture and pour the apple cider over
all. Return to the  oven and continue roasting until done,
approximately 1-1/2 hours.  Remove the bird from the roasting pan and
allow it to rest for 20-30  minutes before carving. Serve with the
cooked vegetables.  Yield: unit: 8 servings Portion: unit: 1 serving
Portions in yield: 8  On Cooking - Techniques from Expert Chefs,
Copyright 1995 by  Prentice-Hall  Recipe by: Recipe number: 17.21 Page
number: 411-412  Posted to MasterCook Digest by "Marilyn Thomson"
<Mthomson@worldnet.att.net> on Dec 16, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 491 Calories From Fat: 32 Total Fat: 3.9g Cholesterol: 0mg Sodium: 77.3mg Potassium: 2375.8mg Carbohydrates: 118g Fiber: 21.7g Sugar: 62.8g Protein: 8.4g