While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy, Vegetables		Gordon, Ramsay’s, Passion	4	servings

INGREDIENTS

700	g	Boneless monkfish tail; (24 oz)
50	g	Five spice powder; (2oz)
100	g	Plain flour; (3.5oz)
1		Egg white
150	ml	Milk; (5fl oz)
		Salt & freshly ground black pepper
		Sunflower or other vegetable oil

INSTRUCTIONS

Trim the monkfish of skin and any discoloured parts. Slice into
slender medallions so that there are five or six pieces per person.
Toss each piece of monkfish in the five spice powder so that it is
lightly covered.
Beat the egg white until it is at the soft peaks stage. Beat the
flour and milk together with salt and pepper to taste and once it is
smooth and free of lumps, add the beaten egg white. This mixture
should be the consistency of double cream.
Dip each piece of monkfish into the batter and deep fry in the very
hot oil two or three pieces at a time. They should take 1 - 2 minutes
to cook.
Drain on kitchen paper and serve with the sweet and sour sauce poured
around the beignets (not over the top as this might make the batter
soggy).
For the sweet and sour pepper sauce see seperate recipe.
Converted by MC_Buster.
Per serving: 28 Calories (kcal); 1g Total Fat; (41% calories from
fat); 2g Protein; 2g Carbohydrate; 5mg Cholesterol; 33mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: there is no substitute”