God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
How does God do it? How does God open blind eyes and regenerate dead hearts and bring spiritual light? Answer: with the same Spirit-driven power He used in creation to bring physical light. “The earth was formless and void, and darkness was over the surface of the deep, and the Spirit of God was moving over the surface of the waters. Then God said, ';Let there be light'; and there was light” (Gen. 1:2-3). Likewise, hearts are spiritually darkened and dead. Yet when the Gospel is proclaimed, the Spirit regenerates by shining light to make one now see and thus desire the glory of Jesus Christ more than anything else they ever desired in the past. So at some point for all those truly in Christ, God said, “Let there be light!” and with that they immediately and freely received Christ as their treasure. This is what Paul says in 2 Corinthians 4, verse 6: “For God, who said, ';Light shall shine out of darkness,' is the One who has shone in our hearts to give the Light of the knowledge of the glory of God in the face of Christ.” The same power once used in creation is now unleashed in recreating the new creation of God.
Randy Smith
Carre’ of Lamb Sarladaise
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Meats, Main dish
4
Servings
INGREDIENTS
1
Rack of lamb, about 4 lbs.
Salt
Pepper
Crumbled rosemary
4
md
Idaho potatoes
1/4
c
Butter
1
cn
(7/8 oz.) truffles
1/3
c
White wine
1
cn
Condensed beef broth
(10-1/2 oz.)
2
tb
Flour; mixed with…
1/4
c
Water
INSTRUCTIONS
"Rack of Lamb with Truffle Sauce"
Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a rack in
a shallow pan in a preheated 350 degree oven for 1 hour or until lamb is
just done. Slice potatoes very thinly and dry well. Melt butter in a large
skillet. Arrange slices of potato in skillet in layers. Slice half of the
truffles and add to the potatoes. Cook until brown on one side, turn and
brown on other side. In another skillet, combine remaining truffles which
have been chopped, white wine, and beef broth. Stir flour mixture into
broth. Cook over low heat, stirring constantly, until sauce bubbles and
thickens. Carve lamb into slices. Serve slices of lamb with hot sauce and
potatoes.
Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
231733 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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