[The preacher] appreciates the fact that he is simply the vessel that has been prepared to pour forth Christ into the mouth of those waiting for rivers of living water. In that instance and that act of preaching he worships God with all his heart. His heart is poured forth and every fiber of his being screams forth the majesty of Christ and the holiness of God as He addresses the saints. The explanation of the Excellencies he is depositing into the ears of the hearers is the immediate fruit of his personal ownership of those sublime truths. Preaching, for the preacher, is worship.

C. Matthew McMahon

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

1/2		Dish Tahine sauce
1		Dish roast eggplant
3	tb	Tahine
1	md	Lemon
2		Cloves garlic
3/4	ts	Salt

INSTRUCTIONS

TAHINE SAUCE
Preparation:
Make a mixture of garlic and salt. Mix in the rest of the ingredients,
adding some water little by little. Beat until mixture is creamy. Spread
over the dish you want to serve.
For baba ghanoush or tahine eggplant
1/2    dish Tahine sauce 1 dish roast eggplant
Preparation:
Break up the pealed eggplant. Add Tahine sauce. Mix slowly, without mashing
too much.
Tahine sauce can be used for sausages, salads, baked or roast fish, kibbeh,
vegetables and so on....
Posted to JEWISH-FOOD digest V96 #66
Date: Tue, 29 Oct 1996 16:42:01 -0200 (EDT)
From: Daniella De Picciotto <daniela@dialdata.com.br>

A Message from our Provider:

“You can spurn God’s love for only so long”