Insights from 1 Corinthians 11:23-34: 1. The Lord's Supper is primarily designed to elicit or to stimulate in our hearts remembrance of the person and work of Jesus. 2. This remembrance is commanded. Participation at the Lord’s Table is not an option. 3. This remembrance entails the use of tangible elements. It isn’t enough simply to say, “Remember!” The elements of bread and wine are given to stir our minds and hearts. 4. It is a personal remembrance. We are to remember Jesus. The focus isn't any longer on the Jewish Passover or the night of his betrayal or anything else. The focus is Jesus. 5. In this remembering there is also confession. In partaking of the elements we declare: “Christ gave his body and blood for me. He died for me.” 6. In this remembering we also proclaim the Lord’s death till he comes. This, then, is not merely an ordinance that looks to the past. It is an ordinance of hope that points to the future. 7. To partake of the Lord’s Table in an unworthy manner (v. 27) is to take it without regard to its true worth, not yours. To partake unworthily is to come complacently, light-heartedly, giving no thought to that which the elements signify.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Casseroles, Rice, Sausage	4	Servings

INGREDIENTS

2	tb	Olive oil
12	oz	Italian sausage; cut 1/2 inch thick
1	md	Onion; finely chopped
1	md	Sweet red pepper; cut 1/2 inch squares
1	cn	Mushroom; thinly sliced
1	sm	Zucchini; halved and sliced
3	c	White rice
2 3/4	c	Chicken broth
1/2	c	Parmesan cheese; grated
1	ts	Dried basil
1/2	ts	Black pepper

INSTRUCTIONS

1. Heat the oil in a heavy 12 inch skillet over moderately high heat.
2. Add the sausage, and saute for 5 minutes or until browned.
3. Transfer with a slotted spoon to a bowl.
4. Pour off all but 1 tablespoon of the fat from the skillet and discard.
5. Preheat the oven to 350.
6. Add the onion to the skillet and saute stirring for 5 minutes.
7. Add the red pepper, mushrooms and zucchini and saute, stirring
occasionally, 5 minutes longer.
8. Stir in the rice tossing to coat.
9. Add the stock, bring to a boil and stir in the Parmesan cheese, basil,
pepper and sausage.
10. Transfer the mixture to a lightly oiled, 2 quart casserole. AT this
point the casserole can be coled to room temperature and stored in the
refrigerator tightly covered for up to 24 hours.
11. Bake covered for 25 minutes.
12. Uncover and bake 10 minutes longer or until almost all the liquid has
been absorbed and the rice is tender and the top is slightly crusty.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20,
1998

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