God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
No power in the universe can rob you of it; none, but yourself, can even diminish it. “Your joy no man takes from you.” What the power, or love, or presence of man can create – the power, or hatred, or absence of man can destroy. But, the joy of the believer has a different origin, and, as no man bestowed it, so no man can take it away. It has God for its author – the living Rock of Ages for its ever-flowing fountain – the Holy Spirit for the golden channel, which it conveys into the heart. Thus, coming from the fountain of joy, it is of immortal origin – and, is far above the reach of mortal enemies. All the sorrows of earth – all the temptations of hell, are vain against this joy. So far from being diminished by what would crush earthly happiness, and reduce the stoutest heart, without Divine grace, to hopeless dejection – it is only realized more fully, amid the raging fury of the hurricane, or the dreary gloom of a starless midnight.
John MacDuff
Bean and Bacon Soup
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains
Beans, Soup
8
Servings
INGREDIENTS
2
c
Pinto beans (dried)
1
ts
Salt
1/2
ts
Pepper
4
Bacon slices, cut in squares
4
Carrots, chopped
4
Celery stalks, chopped
1/2
ts
Thyme (dried)
1
Garlic clove, minced
4
oz
Can of tomato paste
2
tb
Olive oil
1
Onion, chopped
1
tb
Wine vinegar
INSTRUCTIONS
The approximate cooking time is 3 hours.
Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce
heat, cover and boil gently for 1 hour and then simmer while still covered.
Stir about every 15 minutes for the ENTIRE time the beans are cooking.
After the beans have been cooking for about 1 hour and 45 minutes chop the
onion and celery and carrots. Slice the four slices of bacon into 1"
squares. Saute the onion, celery and bacon squares in the olive oil for
about 10 minutes. Add to the beans along with the thyme, chopped carrots
and tomato paste. Simmer uncovered for another hour until the beans are
tender and slightly mash the beans. Add the salt, pepper and wine vinegar
before serving. Submitted By JSCHLANK@PACIFICNET.NET On THU, 21 DEC 1995
200833 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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