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It is never said in so many words that we are to give 10% in the NT, though it is worth pointing out that the tithe was not original to Moses and the Mosaic law. It is found early in the life of God’s people. Abraham paid a tithe to Melchizedek in Gen. 14, if you remember. There is some case there for arguing that the tithe is basic to human life as God ordered it. But, if you are not persuaded of that, remember that if the 10th is not our rule any longer, surely in the NT we are not going to argue that we should give less! We are not going to argue that having seen the Lord on the cross, having witnessed the resurrection, knowing as we now do what price was paid for our redemption, we should give less than they did in the OT? Surely not. Jesus, remember, makes a point of calling attention to the generous gift of a poor woman when she was worshipping at the temple and Paul makes a good deal of the sacrificial financial stewardship required of Christian believers. Now, perhaps we like the tithe after all!
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Even after conversion he carries within him a nature prone to evil, and a heart weak and unstable as water. That heart will never be free from imperfection in this world, and it is a miserable delusion to expect it. To keep that heart from going astray, the Lord Jesus bids us “watch and pray.” The spirit may be ready, but the flesh is weak. There is need of a daily struggle and a daily wrestling in prayer (Mk. 14:38; 1 Cor. 9:27; Rom. 7:23-24; Gal. 5:24; Col. 3:5).
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Chicken Roast

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Mennonite Chicken, Amish 1 Servings

INGREDIENTS

3 Whole chickens
6 1/2 qt Bread crumbs
1/2 lb Margarine
3 c Celery
1 c Onion; chopped
6 Eggs; beaten
1/2 lb Margarine; melted
2 ts Parsley flakes
6 ts Salt
1 ts Celery salt
1 ts Garlic or onion salt
1 ts Paprika
1 ts Pepper
3 ts Poultry seasoning

INSTRUCTIONS

1. Cook chickens till tender. Debone chicken and reserve broth.
2. Brown bread crumbs in 1/2 lb margarine, stirring constantly.
3. Combine bread crumbs and all other ingredients except chicken.
4. Mix well and add chicken broth till mixture is very moist.
5. Put chicken meat in bottom of a large roast pan. Cover with bread
mixture. Roast in a slow oven till golden brown (250 degrees for 1 1/2 to 2
hours).
Notes: Posted to RecipeLu by: vergie1@juno.com (Vergie A Ewing)
Recipe by: Amish and Mennonite Kitchens
Posted to recipelu-digest Volume 01 Number 666 by RecipeLu
<recipelu@geocities.com> on Feb 01, 1998

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