God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
[Wrongly regarding church involvement]: Christians can think it’s fine to attend a church indefinitely without joining; Christians think of getting baptized apart from joining; Christians take the Lord’s Supper without joining; Christians view the Lord’s Supper as their own private, mystical experience for Christians and not as an activity for church members who are incorporated into body life together; Christians don’t integrate their Monday-to-Saturday lives with the lives of other saints; Christians assume they can make a perpetual habit of being absent from the church’s gathering a few Sundays a month or more; Christians make major life decisions (moving, accepting a promotion, choosing a spouse, etc.) without considering the effects of those decisions on the family of relationships in the church or without consulting the wisdom of the church’s pastors and other members; Christians buy homes or rent apartments with scant regard for how factors such as distance and cost will affect their abilities to serve their church; Christians don’t realize that they are partly responsible for both the spiritual welfare and the physical livelihood of the other members of their church, even members they have not met. When one mourns, one mourns by himself. When one rejoices, one rejoices by herself.
Jonathan Leeman
Corn, Sausage and Bell Pepper Chowder
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains, Meats, Dairy
Dutch
Do ahead, Entree, Soups, Stews
4
Servings
INGREDIENTS
2
tb
Saute butter; Mrs. Bateman's Butterlike(tm
1 1/2
c
Onion; chopped
1
Red bell pepper; seeded and chopped
1/2
Green bell pepper; seeded and chopped
1 1/2
ts
Garlic; chopped
2
c
Chicken broth
1
lb
Red potatoes; cut into 1" cubes
1/4
ts
White pepper; ground
1/4
ts
Cumin; ground
3 1/2
c
Frozen corn; thawed
1/3
c
Skim milk; (or more)
1/3
c
Light cream
INSTRUCTIONS
Melt butter in a heavy large Dutch oven over medium-high heat. Add onion,
both bell peppers and garlic and saute until peppers are tender, about 15
minutes. Add broth, potatoes, pepper and cumin. Bring to a boil. Reduce
heat and simmer until potatoes are tender, about 30 minutes.
Puree half of corn in food processor. Add pureed corn, remaining corn,
sausage, 1/3 cup milk and cream to chowder. Simmer until flavors are
blended, about 20 minutes. Season chowder to taste with salt and more white
pepper, if desired.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium
heat, stirring frequently and thinning with more milk if necessary.
Revised to reduce fat by Linda Shogren, 5/97
Recipe by: Parkway 600, Kansas City, MO Posted to MC-Recipe Digest V1 #742
by hurlbert <hurlbert@concentric.net> on Aug 13, 1997
A Message from our Provider:
“There’s hope. There’s God.”
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