The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce01	1	servings

INGREDIENTS

1/4	c	Oil
1/4	c	Flour
3 1/2	c	Milk
1/2	ts	Salt; or to taste
1/2	ts	Freshly-ground white pepper; or to taste
1/2	ts	Grated nutmeg; or to taste

INSTRUCTIONS

In a saucepan combine oil and flour, stirring it to a smooth paste.
Cook over low heat, stirring constantly, 4 minutes, without letting
the roux brown. Gradually add milk, whisking constantly, and season
to taste with salt, pepper and nutmeg. Cook for 5 minutes, stirring
constantly. If sauce has any lumps, strain it before using. This
recipe yields about 4 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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