We Love God!

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

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

We Love God!

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

Warm Mushroom Salad With Pine Nuts And Tarragon

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Food networ, Food4	1	Servings

INGREDIENTS

6		Medium-large mushrooms
		about 250-300g
150	g	Mixed curly endive and
		radicchio finely sliced
30	g	Rocket
2		Shallots, chopped
1	T	Hazelnut or walnut oil
3	T	Pine nuts
3		Garlic cloves, finely
		chopped
4	T	Olive oil
4	T	Balsamic vinegar
15	g	Fresh tarragon, coarsely
		chopped
		Salt and black pepper

INSTRUCTIONS

Light the barbecue or preheat a gas barbecue. To make the marinade,
mix together the garlic, olive oil, half the vinegar and half the
tarragon. Place the mushrooms in a shallow dish, pour over the
marinade and season. Leave for 30 minutes.  Drain the mushrooms and
cook caps down over a medium heat for 4-5  minutes. Turn and cook the
other side for the same time.  Meanwhile, combine the sliced endive and
radicchio with the rocket and  shallots. Toss with the remaining
balsamic vinegar and the hazelnut or  walnut oil.  Serve the hot
mushrooms with the crisp greens, and sprinkle with the  pine nuts and
the remaining tarragon.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1552 Calories From Fat: 681 Total Fat: 78.4g Cholesterol: 0mg Sodium: 1555.5mg Potassium: 5654.9mg Carbohydrates: 189g Fiber: 46.9g Sugar: 81.1g Protein: 54.5g