The concept of 'name' has to do with person, character, nature, essence, who someone is. Therefore, we are not to take God, in the fullness of who He is, and treat Him in a vain way, or an empty, irreverent, impious, insincere, phony, fraudulent manner. Not taking the Lord’s name in vain, then, is not limited to cursing or something like that, but it means to treat God with irreverence, superficiality, insincerity, or phoniness, or to bring to God empty worship, hypocritical worship or honor. Someone has said frankly that God’s name is taken in vain more often in the church than outside of it, where people come and offer empty worship with their needless repetition, empty praise-words, singing without thought of God, praying with indifference, hearing the Word and never applying it – all of this is empty worship, phony, hypocritical. Such worship is damnable, condemned in the Word of God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Cheesecakes	4	Servings

INGREDIENTS

1 1/2	lb	Cream cheese; room temperature
1	c	Granulated sugar
1	tb	Each fresh grated orange & lemon peel
1	ts	Vanilla extract
2		Envelopes unflavored gelatin
1/4	c	Orange Juice; fresh squeezed
		Apricot Puree; (recipe below)
1	pt	Whipping cream; lightly whipped
		Nut crust; made with pecans

INSTRUCTIONS

In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an
electric mixer until light and fluffy. Sprinkle gelatin over orange juice
mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until
gelatin is completely dissolved and liquid is almost boiling. Remove from
heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir
in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap
on counter to break any large air bubbles.
Cover and refrigerate at least 4 hours, until firm. Before serving, wipe
outside of pan with a sponge dipped in very hot water; run a thin metal
spatula around cheesecake and remove sides of springform pan. Makes 16
servings.
APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a
heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in
a blender or food processor, adding 1 tablespoon lemon juice and 2
tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while
you make the crust.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 22, 1998

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