God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I have tried to say with as much clarity as possible, and often, that the assurance a (child) has that he or she is actually a Christian does not have to do with praying a prescribed prayer, being affirmed by a Christian leader, walking an aisle, signing a card or raising a hand, but whether that person has life from God… What are these signs of life?
1. There is the sign of repenting and believing itself. The dead boy or girl now trusts Christ as his or her only hope for heaven. There is no mixture of trust in self or works or religion, but only in Christ and what He has done and will do.
2. There is a new valuing of the Scriptures. I cannot say this clearly enough. If I am to know you, I will know you principally by your words as you express yourself and communicate your thoughts. God’s Word is His principal communication of Himself. But it is more than just the words themselves that is important in this change. It is the Spirit working in the words that gives understanding and that “knowing” of Christ. Christ said, “It is written in the Prophets, ‘And they will all be taught by God.’ Everyone who has heard and learned from the Father comes to Me” (John 6:45). This is granted – and not to all (Matthew 13:11).
3. There is obedience from the heart. All kids may be taught to obey like Pavlov’s dogs. If there is enough discipline and incentive, any child can straighten up. And, it is right for parents to expect this obedience even from unconverted children. Yet, when a child is made alive there is a new sensitivity to sin and a new and higher motivation and inner compulsion to obey. You will see obedience from the heart as if the child were newly constituted. In fact, he is. I am not saying that he will be perfect, any more than you are. But something has taken place on the inside that is unmistakable.
Jim Elliff
Ancho Chili Scented Crown Roast of Pork
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Kentucky
New text im, Cooking liv
1
Servings
INGREDIENTS
1
6 to 7 pound center-cut loin of pork tied into a crown roast, bones facing outward
1
oz
Dried Ancho chili peppers, soaked in
1/2
c
Hot water until softened, seeds carefully removed, pureed until smooth
1/2
c
Tomato puree or ketchup
1/2
c
Honey
1/2
c
Red wine vinegar
2
tb
Worcestershire sauce
1
tb
Coarsely ground black pepper
1
tb
Ground cumin seed
2
Garlic cloves, finely chopped, about 1 tab
1/4
c
Good Kentucky Bourbon
Salt and pepper
1
Carrot; roughly chopped
1
Onion; roughly chopped
1
Celery stalk; roughly chopped
1/2
c
Dry white wine
3
tb
Flour
3
tb
Rendered pork fat
2
c
Hot chicken broth
INSTRUCTIONS
FOR THE PORK
Have your butcher tie the pork roast into the traditional crown roast
shape, chine bone removed, split between the ribs to facilitate the
formation of the crown shape. Ask for the chine bone which will be used to
roast the meat on to avoid burning the bottom. In a saucepan over medium
heat combine the pureed Ancho chili, tomato puree, honey, vinegar,
Worcestershire, black pepper, ground cumin and garlic. Bring the
ingredients to a simmer and allow to cook for 20 minutes before rem
oving from the heat and adding the bourbon.
Season the roast with salt and pepper and brush with Ancho marinade. Place
the chine bone in a roasting pan and place the pork roast on the bones:
this will prevent the bottom of the roast from burning. Place the roasting
pan into the oven and cook for 20 minutes before turning the heat down to
350 degrees F. Brush the roast at frequent interva
ls during the cooking process to keep the roast moist as well as perfumed
with the spice mixture. Add the roughly cut vegetables and continue to cook
until the roast reaches
an internal temperature of 150 degrees F. Remove the roast from the pan and
allow to stand for 20 minutes before carving.
While the roast is resting make the quick pan gravy by pouring off all of
the rendered pork fat, leaving the rough cut vegetables in the pan. Place
the roasting pan on the stove top, turn the burner on underneath the
roasting pan and continue to cook the vegetables with the chine bone.
Carefully deglaze the pan by adding the wine allowing most o
f the liquid to cook off before adding the hot chicken broth, reducing the
heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons
of pork fat with the flour and cook gently to make a light brown r
oux, cooking about 3 to 4 minutes. Using a wire whisk, add the roux to the
simmering stock and whip the ingredients together to avoid lumping. Add any
remaining marinade to the gravy, then cook for 5 minutes before strai
ning through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on
the side.
Yield: 4 to 6 serving
Recipe By : COOKING LIVE SHOW #CL8762
Posted to MC-Recipe Digest V1 #306
Date: Sun, 17 Nov 1996 13:52:27 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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