Is there anyone among you who truly thinks their salvation hangs suspended on the thin thread of your own will-power and commitment to righteousness? I know my own soul all too well. Were it not for God’s preserving grace I would have lost my salvation the day after I was born again. “If ever it should come to pass, that sheep of Christ might fall away, my fickle, feeble soul, alas! would fall a thousand times a day!” If you do not believe in the security of your soul in Christ, tomorrow should hold little but fear and misery and perhaps despair for you. For it may well be the day you commit that sin that will forever sever you from the Savior’s love. I can face tomorrow and the day after and the day after that with confidence, because I know that He “will never leave me nor forsake me” (Heb. 13:5).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish	6	Servings

INGREDIENTS

3	lb	Bluefish fillets
1/4	c	White wine vinegar
1		Bermuda onion; sliced
1/4	ts	Peppercorns
1/4	ts	Allspice
1/2	c	Sour cream

INSTRUCTIONS

Date: Sat, 10 Feb 1996 18:39:37 -0500
From: [email protected] (The Meades)
Recipe By : Elizabeth Powell Place bluefish fillets in a shallow ceramic or
enameled baking dish. Combine vinegar, onions, peppercorns, and allspice.
Pour over fillet, turning to coat. Marinate, skin side up, at room
temperature, for 1 hour. Pour off vinegar, but not onions or spices. Turn
skin side down and spread top with sour cream. Bake at 350 degrees for
20-25 minutes, until fish flakes easily with a fork.
[email protected]
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
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