God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It is of no use for any of you to try to be soul-winners if you are not bearing fruit in your own lives. How can you serve the Lord with your lips if you do not serve Him with your lives? How can you preach His gospel with your tongues, when with hands, feet, and heart you are preaching the devil’s gospel, and setting up an antichrist by your practical unholiness?
All tongues are for the sake of unbelievers [1 Cor. 14:22]. In other words, that gift has no purpose in the church when everyone present is a believer. And once the sign served its purpose to pronounce judgment or cursing on Israel, and the judgment fell, the purpose ceased along with the sign gift. The blessing of that sign was that God would build a new nation of Jews and Gentiles to be His people (Gal. 3:28), to make Israel jealous and someday repent (Rom. 11:11, 12, 25-27). The sign was thus repeated when Gentiles were included in the church (Ac. 10:44-46).
Barley, Corn, Roasted Poblano and Cherry Tomato Salad
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CATEGORY
CUISINE
TAG
YIELD
Grains, Vegetables
Cooking liv, Import
1
Servings
INGREDIENTS
1
c
Medium-grain barley
Salt
1
Poblano chile, roasted, peeled and diced
3
tb
White wine vinegar
1
Clove garlic
1/2
Jalapeno, seeded and coarsely chopped, or to taste
1
c
Packed cilantro leaves
1/4
c
Plus 2 tablespoons vegetable oil
Salt and freshly ground black pepper
4
Scallions, chopped
1 1/2
c
Cooked fresh corn kernels
1
pt
Red cherry tomatoes, halved or quartered
INSTRUCTIONS
In a large pot bring 6 cups water to a boil, stir in the barley and salt.
Reduce the heat, cover and simmer the barley for 40 minutes or until
tender. Drain the barley and rinse with cold water until it is thoroughly
cooled, drain well. In a blender combine the white wine vinegar, garlic,
jalapeno, cilantro and vegetable oil and blend until smooth. Season to
taste with salt and pepper.
In a large bowl combine the cooked barley and the dressing, mixing well.
Stir in the scallions, corn and tomatoes and season to taste. Chill the
salad, covered, and serve.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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