What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Fruits		Dairy, Fruits	2	Cups

INGREDIENTS

3	c	Dried apricots (2 lbs)
2	tb	Grated lemon zest
1/2	c	Fresh lemon juice
1/2	c	Honey
3	tb	Finely chopped crystallized
		Ginger

INSTRUCTIONS

In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and
2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered,
for 45 minutes to 1 hour, or until the apricots are soft. Transfer the
apricots and the cooking liquid to a food processor and puree until smooth.
Return to the saucepan, along with honey and the remaining 1/4 cup lemon
juice. Simmer, stirring often, until very thick, about 1 hour. Stir in
crystallized ginger and let cool. (The butter can be stored, covered, in
the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)
Source: Eating Well Magazine
:          November/December 1992
:          Pg.68
From the collection of K. Deck

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