When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		New, Text, Import	1	Servings

INGREDIENTS

8		Cherry tomatoes
1		Green pepper,; cut into 8 pieces
1	sm	Red onion,; cut into 8 pieces
3/4	lb	Boneless, skinless chicken breast,; cut into 12 pieces
1	lb	Andouille sausage link,; cut into 12 thick slices
		Salt and pepper
		Emeril's Creole Spice to taste (recipe included)
1/4	c	Olive oil
3	tb	Creole mustard
1 1/2	c	Chicken stock
1/2	c	Heavy cream
2	tb	Butter

INSTRUCTIONS

CREOLE MUSTARD SAUCE
Preheat grill to medium high or preheat broiler. Brush oil and season all
the ingredients. Now Skewer them up on 4 metal skewers. For each skewer
use, 2 tomatoes, 2 pieces peppers, 2 pieces of onion, 3 pieces of chicken,
3 pieces of andouille sausage. Now start the sauce. In a saucepan place
stock and mustard. Bring to a boil, reduce heat for 2 minutes or until
reduced to 1/2 cup. While that is reducing, place the skewers on the grill.
Cook for about 5 minutes on one side and then flip over and cook for about
another 5 minutes or until chicken is no longer pink inside. When the sauce
is reduced to 1/2 cup, add the cream. Bring to a boil, and reduce for
another 2 minutes. Now whisk in the butter. Season to taste with salt and
pepper and remove from the heat. Place kabobs on a serving platter and
drizzle sauce on top.
Yield: 4 servings
Recipe By     :ESSENCE OF EMERIL SHOW #EE2210
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 08:27:35 -0500
From: Meg Antczak <meginny@frontiernet.net>

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