But what is the meaning of the phrase “on the Lord’s Day?” In one sense, it may be said that every day of the week belongs to the Lord, and so might be called the “Lord’s day.” But John [in Revelation 1:10] is referring to something more specific. He does not speak merely of “a” day that has been consecrated to the Lord. Instead he speaks of “the” Lord’s Day. That one day that may be called “the Lord’s Day” was the day in which He proved to the world that He was Lord. On one particular day, Jesus made the universe understand that He was Lord of all. That day was the day of His resurrection. On that day, he conquered the last of the sinner’s enemies, which is death. On the first day of the week, he showed that his power could overcome all enemies, even death itself. That day is “the Lord’s Day.”

O. Palmer Robertson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Appetizers, Meats	8	Servings

INGREDIENTS

1 3/4	lb	Andouille sausage
		Puff pastry or filo
		Creole mustard
1	c	Cheese; grate
1		Egg white; beat

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
To cook the sausage, slit the skin at several point with a knife to keep it
from splitting while cooking. Place in a pot of cold water and bring to a
boil. Turn down the heat and simmer for 45 minutes. Remove, allow to cool
on a cloth, then carefully remove skin with a knife. Chop coarsely. Preheat
oven to 425~. Spread puff pastry sheets as directed. Cut into 4" squares.
Place a tb of andouille in center of each square. For variety, place a
dollor of mustard on 1/3 of the appetizers, 2 tb cheese on 1/3 and leave
1/3 plain. Brush edges with beaten egg white, fold into triangle and press
edges together with fork to seal and flute. Brush tops with beaten egg
white. Bake at 425~ for about 15 minutes or until golden brown.
VARIATION-Fresh pork or Italian sausage may be substituted for the
andouille. Source: Copeland's. NOLA
Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on
Jul 06, 1997

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