God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The benefits [the Lord’s Supper] confers, are spiritual, not physical. Its effects must be looked for in our inward man. It was intended to remind us, by the visible, tangible emblems of bread and wine, that the offering of Christ’s body and blood for us on the cross, is the only atonement for sin, and the life of a believer’s soul. It was meant to help our poor weak faith to closer fellowship with our crucified Savior, and to assist us in spiritually feeding on Christ’s body and blood. It is an ordinance for redeemed sinners, and not for unfallen angels. By receiving it we publicly declare our sense of guilt, and need of a Savior – our trust in Jesus, and our love to Him – our desire to live upon Him, and our hope to live with Him. Using it in this spirit, we shall find our repentance deepened, our faith increased, our hope brightened, and our love enlarged – our besetting sins weakened, and our graces strengthened. It will draw us nearer to Christ.
He must cast away all pride and high thoughts, and conceit of his own goodness. He must be content to go to heaven as a poor sinner saved only by free grace, and owing all to the merit and righteousness of another… He must be willing to give up all trust in his own morality, respectability, praying, Bible-reading, church-going, and sacrament-receiving, and to trust in nothing but Jesus Christ.
Separate beets from greens, leaving about 1 inch of stems on the top of the
beets. Steam in their skins for 35-40 minutes and save the cooking water.
Cool beets and peel off their skins.
Meanwhile, trim stalks from greens unless they are very tender. Stack
greens and roll like a fat cigar. Cut crosswise into 1/2 wide ribbons. Wash
thoroughly and drain. Add to the same pot that steamed the beets, with more
water if needed, and steam over moderate heat just until wilted, about 7
minutes.
While greens steam, heat butter in a medium-size saucepan until it foams.
Add the flour and stir over moderate heat until well blended, about 2
minutes. Add milk, stirring occasionally, until the sauce comes to a boil.
Reduce to a simmer, add garlic, salt and pepper, and stir as it thickens to
the consistency of a light cream sauce. Turn off heat.
Preheat oven to 400 degrees. Cut beets into 1/2 inch cubes and add to
saucepan with cream sauce. Squeeze out any excess moisture from beet greens
and add to the cream sauce, combining well. Season with salt and pepper.
Pour into a 2-quart gratin dish that has been sprayed with butter-flavored
cooking spray. Sprinkle with bread crumbs and bake 25 minutes or until top
browns nicely and cream sauce bubbles up.
Yield: 8 servings
Nutritional information: 83.9 calories and 3.2 grams of fat
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF097
Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
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