God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A minister may fill his pews, his communion roll, the mouths of the public, but what that minister is on his knees in secret before God Almighty, that he is and no more
The fundamental basis of all Christian missionary enterprise is the universal authority of Jesus Christ, “in heaven and on earth.” If the authority of Jesus were circumscribed on earth, if He were but one of many religious teachers, one of many Jewish prophets, one of many divine incarnations, we would have no mandate to present Him to the nations as the Lord and Savior of the world. If the authority of Jesus were limited in heaven, if He has not decisively overthrown the principalities and powers, we might still proclaim Him to the nations, but we would never be able to “turn them from darkness to light, and from the power of Satan unto God” (Acts 26:18). Only because all authority on earth belongs to Christ dare we go to all nations. And only because all authority in heaven as well is His have we any hope of success.
From: Bobb1744@aol.com
Date: Tue, 27 Feb 1996 19:46:50 -0500
Recipe By: Good Housekeeping Magazine/Bob b1744@AOL.com
Early in day or a day ahead: prepare apricot puree. In a 1 quart saucepan,
over Medium-High heat, heat apricots, 1/2 cup sugar and 3/4 cup water to
boiling. Cook, stirring occasionally, until all liquid evaporates. In food
processor with knife blade atavhed blend apricot mixture until smooth. Or
mash in saucepan with potato masher. Refrigerate until cooled completely.
Meanwhile, in 2 quart saucepan, with wire whisk or fork, mix cornstarch and
currant jelly until blended. Over Medium heat, cook jelly mixture until
melted and smooth, stirring occasionally. Stir in cranberries. Heat to
boiling. Cook, stirring occasionally until cranberry skins pop, about 4
minutes. Remove saucepan from heat. Stir in cherries. Cover & refrigerate
until ready to use.
Preheat oven to 350 F. In a 9x3" springform pan, with hand, mix graham
cracker crumbs and margarine or butter. Press mixture onto bottom and up
side of pan. Evenly spread apricot puree over bottom of crust in pan.
In large bowl, with mixer at medium speed, beat cream cheese until smooth.
Slowly beat in 1 1/4 cup sugar. Add vanilla and eggs. Beat for 2 minutes,
scraping bowl often with rubber spatula.
Pour cream cheese mixture on top of apricot puree in pan. Bake cheesecake
50-55 minutes until just beginning to brown around the edge. Center of
cheesecake may appear loose. Cool cheesecake in pan on wire rack. Cover pan
and refrigerate cheesecake at least 6 hours or until well chilled.
To serve, carefully remove side of springform pan. Spoon cranberry-cherry
topping on top of cheesecake.
NOTES : Each serving: 510 cals, 28 g. fat, 115 mg. chol.
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