Note what Christ taught about the inspiration of the Old Testament: 1. Its entirety; the whole of the Bible is inspired (Matt. 4:4; 5:17-18). In Matthew 4:4, Jesus responded to Satan’s temptation by affirming verbal plenary inspiration when He said, man is to live by every word (plenary) that proceeds out of the mouth of God (inspiration). In Matthew 5:17-18, Christ promised that the entire Old Testament, the Law and the Prophets, would be fulfilled, not abolished. In fact, He declared that not even the smallest Hebrew letter, the yodh, which looks like an apostrophe (‘), or stroke of a letter, a small distinguishing extension or protrusion of several Hebrews letters (cf. the extension on the letter R with it absence on the letter P), would pass away until all is fulfilled. Christ’s point is that it is all inspired and true and will be fulfilled. 2. Its historicity; He spoke of the Old Testament in terms of actual history. Adam and Eve were two human beings, created by God in the beginning, who lived and acted in certain ways (Matt. 19:3-5; Mark 10:6-8). He spoke of Jonah and his experience in the belly of the great fish as an historical event (Matt. 12:40). He also verified the events of the flood in Noah’s day along with the ark (Matt. 24:38-39; Luke 17:26-27). He verified God’s destruction of Sodom and the historicity of Lot and his wife (Matt. 10:15; Luke 17:28-29). These are only a few illustrations; many others exist. 3. Its reliability; because it is God’s word, the Scripture must be fulfilled (Matt. 26:54). 4. Its sufficiency; it is sufficient to witness to the truth of God and His salvation (Luke 16:31). 5. Its indestructibility; heaven and earth will not pass away until it is all fulfilled. Nothing can stop its fulfillment (Matt. 5:17-18). 6. Its unity; the whole of the Bible speaks and witnesses to the person and work of Christ (Luke 24:27, 44). 7. Its inerrancy; men are often in error, but the Bible is not; it is truth (Matt. 22:29; John 17:17). 8. Its infallibility; the Bible cannot be broken, it always stands the test (John 10:35).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Seafood	Korean	Seafood	4	Servings

INGREDIENTS

18		Abalones
1/2	ts	Salt
1/2	c	Cabbage
1/2		Lemon
		Parsley
3	tb	Tomato catsup
1	ts	Red pepper oil
1/2	ts	Minced garlic
1	ts	Sugar
1/3	ts	Salt

INSTRUCTIONS

CATSUP SAUCE
(1)  Select medium-sized abalones and scrub shells with brush. Wash
slippery surface of abalone meat and slide knife into shells to free meat
from shells. Discard intestines and save empty shells for later use. (2)
Parboil abalone meat in salted, boiling water for 5 minutes and return to
shells. (3) Shred cabbage finely, dip into cold water for 20 minutes, and
drain. Cut lemon into thin rings, and cut rings into half- moon shape. (4)
Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make
sauce. (5) Place shredded cabbage in bottom of dish and top with abalones
in shells. Garnish with lemon and parsley in middle of dish. Serve abalones
with catsup.
by Sook Joung Ha Note: *Red pepper oil is made from red pepper
powder dissolved in sesame oil and boiled once over low heat. Drop 1-2
drops into stuffing for dumplings and other sauce dishes to enhance the
flavor.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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