The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Greek	Soups/stews, Poultry, Greece, Archived	4	Servings

INGREDIENTS

4	c	Chicken Stock
1		Tb Fresh lemon juice
1/4	ts	Lemon zest
1/2	c	Brown rice;cooked
4	lg	Egg yolks;slightly beaten
		Black pepper;fresh ground
		Nutmeg;ground

INSTRUCTIONS

Heat stock in 2 qt. saucepan until steaming.  Stir in lemon juice and zest.
Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into
egg yolks, then quickly whisk mixture back into stock. Heat gently,
stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and
sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss",
Rodale Press MM Format:  Connie Rizzo, 7/28/95
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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