God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.
John Stott
Asian Stuffed Mushrooms
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables
Vegetarian
Vegetarian, Appetizers, 1
20
Servings
INGREDIENTS
1
lb
Mushrooms, large ones
2
tb
Canola oil
3
lg
Garlic cloves, peeled and minced
2
tb
Fresh ginger root, peeled and minced
1
md
Red bell pepper, finely chopped
1
Stalk bok choy, chopped
1
ts
Sesame oil
1
tb
Tamari, or soy sauce
1/2
ts
Salt
1/2
c
Fresh bread crumbs
1/4
ts
Chili paste, with garlic
3
Scallions, thinly sliced
1
tb
Fresh lemon juice, or lime
INSTRUCTIONS
Preheat the oven to 375 degrees. Grease a baking pan. Pull the stems from
the mushroom caps and chop them finely. Place the caps in the prepared
baking pan. Heat the canola oil in a skillet over medium heat. Saute the
garlic, ginger and red bell pepper until tender, about 3 minutes. Stir in
the chopped mushroom stems and the bok choy. Cook until the mushrooms are
tender and the liquid has evaporated, about 5 minutes more. Remove the pan
from the heat, and stir in the sesame oil, tamari salt, bread crumbs, chili
paste, scallions, and lemon juice. Using a teaspoon, stuff the mushroom
caps with the filling. Bake for 20 to 25 minutes, until the caps are
tender. Serve immediately. Source: Beyond The Moon Cookbook
Recipe by: Beyond The Moon Cookbook Posted to MM-Recipes Digest V4 #156 by
Sandy Courrege <[email protected]> on Jun 04, 1997
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