Here are some things which must be done before one leaves a church: 1. We must check our motives very carefully. 2. Our reasons must be well grounded and clearly articulated. 3. We must be in regular, earnest prayer about the matter. 4. We must guard our tongues very carefully. 5. We must be extremely careful that we do not unnecessarily create unrest in other members. 6. Our discussions with the leadership must be characterized by love. 7. Our attempts to correct matters must be with great respect, care and patience. 8. If our concern is over personal preferences, rather than biblical matters, we must consider others’ interests more important than ours. 9. Great care should be taken that we submit to the leadership of the church, unless we determine with proper counsel that there is a serious biblical issue at stake. 10. If the leadership will listen, we need to give them plenty of time to consider the matter. 11. If the leadership will not listen to us, or will not take proper action to correct the matter and we are thoroughly convinced that there is a serious biblical issue, we should ask for a meeting of the church in which to express our concerns. 12. We should ask ourselves what we have personally done to correct any wrong or deficiency in the church with which we are concerned. 13. We should evaluate if our leaving would do harm to an otherwise good church. 14. We should never leave, nor encourage others to leave, unless we are thoroughly convinced that one or both of the following conditions exist: 1) that the church has become an apostate church (where serious unbiblical teaching or practices are allowed), or 2) that we are convinced that, over the long haul, we cannot find a place to serve in the church, or that our families will not be spiritually fed in that body.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New text im, Soups	4	Servings

INGREDIENTS

1	lb	Asparagus, Peeled And Washed
4	c	Water
4	tb	Butter
3	tb	Flour
		Salt And Pepper
2		Egg Yolks
1	c	Dry White Wine
2	tb	Creme Fraiche, Or Sour Cream
1	ts	Sugar
1/2	c	Fresh Squeezed Orange Juice
1	pn	Nutmeg

INSTRUCTIONS

1. Peel the hard part of the asparagus and wash it well. Place the
asparagus in a soup pot, ass water, and cook at a gentle boil for 20
minutes. Drain the asparagus and preserve the water. Cut the asparagus
stalks in half and place the top portions aside.
2. Melt the butter in another pot, add the flour a little at a time, and
stir continuously.
3. Blend the soup in a blender and return it to the soup pot. Continue
cooking it over very low heat, not allowing the soup to come to a boiling
point.
4. Beat the egg yolks in a deep bowl, add the wine, creme fraiche, and
sugar and mix thoroughly. Pour this mixture into the soup. Add the orange
juice, nutmeg, and asparagus tops and check the seasonings. Stir well and
reheat the soup for a few minutes until it is hot. Don't let it boil. Serve
immediately.
Recipe by: Twelve Months of Monastery Soups.  p.  73 Posted to MC-Recipe
Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997

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