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

Our Lord would have us regard the crucifixion as the central truth of Christianity. Right views of His vicarious death, and the benefits resulting from it, lie at the very foundation of Bible-religion. Never let us forget this... If we are wrong here, we are ruined forever. Error on many other points is only a skin disease. Error about Christ’s death is a disease at the heart. Here let us take our stand. Let nothing move us from this ground. The sum of all our hopes must be, that “Christ has died for us.” (1 Thess. 5:10.) Give up that doctrine, and we have no solid hope at all.

J.C. Ryle

And what is the prescribed response? Is it to walk down an aisle? Is it to fill out a card, or to lift up a hand? Is it to make an appointment with a preacher, or to decide to be baptized and join the church? While any of those things may be involved, none of them necessarily is. The response of the Good News – the message that Paul preached and other Christians preached throughout the New Testament – is to repent and believe. Once we’ve heard the truth about our own sin and God’s holiness, about His love in sending Christ, and about Christ’s death and resurrection for our justification, then, as instructed by the first words of Jesus recorded in Mark’s gospel, our response is to “Repent and believe the good news!” (1:15).

Mark Dever

We Love God!

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

Turkey Cutlets With Balsamic-brown Sugar Sauce

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Main course, Poultry	4	Servings

INGREDIENTS

1/4	c	All-purpose flour
1	t	Salt
1	t	Dried thyme
1/2	t	Pepper
4		4-ounce
1	T	Olive oil
1/4	c	Minced shallots
2/3	c	Dry red wine
2/3	c	Low-salt chicken broth
1/4	c	Balsamic vinegar
2	T	Brown sugar
1/4	t	Salt
		Thyme sprigs, optional
		Turkey cutlets

INSTRUCTIONS

Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir
well. Dredge turkey cutlets in flour mixture.  Heat oil in a large
nonstick skillet over medium-high heat. Add  cutlets and cook 3 minutes
on each side or until done. Remove cutlets  to a serving platter; set
aside and keep warm.  Add shallots to skillet; saute over medium heat
for 1 minute. Add  wine and broth; stir, scraping bottom of skillet
with a wooden spoon  to loosen the browned bits. Bring to a boil, and
cook for 5 minutes.  Add vinegar, sugar, and 1/4 tsp salt; bring to a
boil. Reduce heat;  simmer for 3 minutes. Spoon sauce over cutlets.
Garnish with thyme  sprigs, if desired.  Yield: 4 servings (serving
size: 3 oz turkey and 2 tbl sauce)  Cal 205 (24% from fat) / Prot 27.8g
/ Fat 5.4g (Sat 1g, Mono 2.8g,  Poly 0.8g) / Carb 10g / Fiber .2g /
Chol 68mg / Iron 2.2mg / Sod  384mg / Calc 27mg  Recipe By     :
Cooking Light  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1339 Calories From Fat: 915 Total Fat: 103.2g Cholesterol: 407.7mg Sodium: 4180.1mg Potassium: 93.7mg Carbohydrates: 26.9g Fiber: <1g Sugar: 9.1g Protein: 78.2g