Our Lord’s idea of repentance is as profound and comprehensive as His conception of righteousness. Of the three words that are used in the Greek Gospels to describe the process, one emphasizes the emotional element of regret, sorrow over the past evil course of life, metamelomai; Matt. 12:29-32; a second expresses reversal of the entire mental attitude, metanoeo, Matt. 12:41, Luke 11:32; 15:7, 10; the third denotes a change in the direction of life, one goal being substituted for another, epistrephomai; Matt. 13:15 (and parallels); Luke 17;4, 22:32. Repentance is not limited to any single faculty of the mind: it engages the entire man, intellect, will and affections… Again, in the new life which follows repentance the absolute supremacy of God is the controlling principle. He who repents turns away from the service of mammon and self to the service of God.

Geerhardus Vos

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			16	Servings

INGREDIENTS

1/4	c	Onion; finely minced
4	sl	Crisply cooked bacon; finely minced
		(reserve 2 tablespoons of bacon fat)
1 3/4	c	Flour
2	ts	Double-acting baking powder
1/2	ts	Baking soda
1/2	ts	Salt
2	tb	Cold vegetable shortening
3/4	c	Extra sharp Cheddar cheese; coarsely grated
2/3	c	Milk

INSTRUCTIONS

In a skillet, cook the onion in the reserved fat over moderately low heat,
stirring, until it is softened; let mixture cool.  In a small bowl combine
the onion mixture with the finely minced (do this in a food processor)
bacon; season with freshly ground pepper. Into a bowl, sift together the
flour, the baking powder, the baking soda, and the salt. Add the shortening
and blend the mixture until it resembles coarse meal. Stir in the bacon
mixture and the Cheddar; add the milk and stir the mixture until it just
forms a soft sticky dough. Drop the dough by rounded tablespoons onto a
buttered baking sheet. Bake the biscuits in the middle of a preheated 425
oven for 15 to 17 or until pale golden brown. Makes about 16 biscuits.
Posted to EAT-L Digest 07 Sep 96
Date:    Sun, 8 Sep 1996 10:31:29 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

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