Things that draw people to embrace legalism. 1. Legalism provides us with a sense of security in that it enables us always to know precisely what to do in every conceivable moral dilemma. There is a certain sort of psychological safety in being stiff morally. 2. Legalism nurtures pride. “Look at what I’m willing to forego that others embrace! Others may indulge themselves but I have a discipline and a moral standard they lack. I possess a will-power that really loves God. Therefore, God really loves me” (with the implication that God doesn’t really love those who choose another path, or at least doesn’t love them as much as He loves me!). 3. It provides an excuse to maintain control. One need never fear the unknown because there is always a rule or law (of my own making, of course) to govern every situation. After all, without rules things will get out control (or so legalists think). 4. There is comfort in conformity. It is always reassuring when other people live like we do, even if there is no explicit biblical warrant for it. 5. Some embrace legalism out of a genuine, heart-felt concern for other believers. They are actually motivated by love and compassion, worried that the spiritual welfare of others is at risk. They fear that others will assuredly “fall” if they walk down a certain path, even though that path is nowhere prescribed in Scripture (see especially Romans 14:4).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Soup	4	Servings

INGREDIENTS

1	c	White meat chicken
1	c	Fresh mushrooms
1/2	c	Water chestnuts
2	tb	Oil
1/2	ts	Salt
1/2	c	Stock
2	ts	Cornstarch
2	tb	Water

INSTRUCTIONS

1. Slice chicken, fresh mushrooms and water chetnuts.
2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its
pinkness (about 2 minutes).
3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to
soften (about 1 minute more).
4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over
medium heat.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken chicken mixture. Arrange as a topping over noodles in soup and
serve. VARIATIONS:
1. For the water chestnuts, substitute bamboo shoots.
2. After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons
soy sauce.
3. In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4
teaspoon salt, 1/4 teaspoon sugar and a dash of pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”