The justification for works on the NCT (New Covenant Theology) seems to be at least fivefold. First, it has seemed to some of us that if the New Testament is the apex of God’s revelation, then we ought to read the earlier parts of Scripture in its light. The point seems self-evident, but for some of us it was nevertheless hard to arrive at. Second, the NT is very explicit in making believers “slaves” of Jesus Christ. The implications of this are far reaching; here we simply note the fact. Third, a nagging question arises when OT law becomes too prominent in discussions of Christian morals and ethics. The question is: Which is the higher revelation of the character of God, the Ten Commandments or the person, work and teaching of Jesus Christ?... A fourth thing calls for an understanding of NCT: the renewed emphasis in our day on exegetical and biblical theology as a source of systematic. This has inevitably called into question the way Christians read their creeds and confessions. Finally, in one of the odd providences that the Lord sometimes sends our way, those who defend New Covenant Theology find themselves falling in with an emphasis that has been prominent throughout church history.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	8	Servings

INGREDIENTS

4	lb	Cubed alligator meat; soaked with Tabasco and lemon juice for 30 minutes prior to cooking. rinse before cooking
1/2	c	Chopped celery
1	c	Flour
1/2	c	Chopped bell pepper
1	c	Oil
1	cn	(8-oz) chopped mushrooms
4	tb	Butter
1	c	Water
2	md	Chopped onions
1		Jar salad olives
1/2	ts	Sugar
1/4	c	Chopped parsley
1	cn	Tomato paste
1/4	c	Chopped scallions
		Salt & Cayenne pepper to taste

INSTRUCTIONS

Date: Sat, 30 Mar 1996 14:56:54 -0500
From: Walt Gray <waltgray@mnsinc.com>
Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute
onions in roux until brown. Add tomato paste and sugar and cook about 5
minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add
water and cook 1 hour over low heat. Add scallions, parsley, alligator (cut
in small pieces, and preferably meat other than from the tail) salt, pepper
and cayenne to taste. Cover pot and cook slowly for 30 minutes or until
meat is tender. Add olives which have been soaked in water and cook a few
minutes longer. Serve over cooked rice. Walt
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #91
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”