When we are tempted and seek to know and love God, and like Moses long to see His glory, and out of that occupation of our minds have no further love for that previous temptation, we have experienced something of the reality of the very highest form of freedom from sin. It is one thing to love sin and to force ourselves to quit it; it is another thing to hate sin because love for God is so gripping that the sin no longer appeals. The latter is repentance; the former is reform. It is repentance that God requires. Repentance is “a change of mind.” To love and yet quit it is not the same as hating it and quitting it. Your supposed victory over a sin may be simple displacement. You may love one sin so much (such as your pride) that you will curtail another more embarrassing sin which you also love. This may look spiritual, but there is nothing of God in it. Natural men do it every day.
Preheat oven to 350. In a small bowl, combine the salt, white pepper, red
pepper and thyme; mix well and set aside. Place the pork on a flat surface
and cut a deep 3" long slit in the center to form a pocket, being careful
not to cut all the way through the meat. Sprinkle the seasoning mix on the
outside surface and inside the pocket; set aside. Spray the inside of a
medium skillet with nonstick vegetable cooking spray (or use some olive
oil)and place over high heat. Add the onions and bell pepper and saute for
5 minutes, stirring often. Add the stock and the remaining seasoning mix.
Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes
and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry.
Remove from the heat. Spoon into the pocket and secure with toothpicks or
tie up with some cotton string. Spray the inside of an 8"square baking dish
with nonstick vegetable cooking spray or oil with some olive oil. Place the
pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning
once during cooking. Uncover and cook for 10 minutes more. Turn the pork
over and cook for 10 minutes longer, or until brown. Remove the toothpicks
before serving.
Posted to MC-Recipe Digest V1 #207
Date: Mon, 19 Aug 1996 08:50:16 -0400
From: billspa@icanect.net (Bill Spalding)
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