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

The streets of heaven will be filled with former captives who, through no merit of their own, find themselves redeemed, forgiven, and free. Slaves to sin have become saints. No wonder we will sing a new song – a song of praise to the Redeemer who was slain (Revelation 5:9). We were slaves to sin, condemned to eternal separation from God. Jesus paid the price to redeem us, resulting in our freedom from slavery to sin and our rescue from the eternal consequences of that sin.
Unknown Author

There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).
Jim Elliff

    • Chicken Dressing Casserole

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Grains, Dairy French Main dish, Poultry 1 Servings

    INGREDIENTS

    2 Boxes Cornbread Stove Top
    Stuffing
    1 cn French style green beans
    (drained)
    1 cn Cream of celery soup
    1 cn Cream of chicken soup
    1 c Milk, mix soups and milk
    1 cn Mushrooms
    2 c Cut up cooked chicken

    INSTRUCTIONS

    Prepare the stuffing as directed on the box.  Put 1/2 of the stuffing in
bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken,
soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40
minutes.  Serve with salad.  Can be made ahead.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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