Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits, Grains	Vegetarian	Vegetarian, Vegan, Lacto, Fruits, Main dish	4	Servings

INGREDIENTS

4	md	Plums, purple
1 1/2	tb	Butter, unsalted OR
1 1/2	tb	Corn oil
1	lg	Onion; chopped
1	lg	Bell pepper, red; seeded and chopped
1	lg	Bell pepper, yellow; seeded and chopped
2		Garlic cloves; crushed and minced
2		Cloves, whole
2	ts	Cumin, ground
1/2	c	Cilantro, fresh; minced
2	ts	Lemon juice, fresh
1	ts	Honey, light (or substitute)
2	c	Beans, black; cooked,drained

INSTRUCTIONS

Fill a deep saucepan with water and bring to a boil.
Add plums and boil for 30 seconds to loosen skin.
Remove with a slotted spoon and set aside to cool.
Melt butter or heat oil in a large skillet. Add onion, red and yellow gell
peppers, garlic, cloves, cumin and cilantro. Saute gently, stirring often,
until onion softens, about 5 to 10 minutes.
Meanwhile, peel plums, remove pits and chop pulp. Add pulp, lemon juice
and honey to onion mixture. Add beans, cover and continue cooking over low
heat until peppers are soft, about 30 minutes, stirring often to prevent
stickikng. Makes 3 to 4 servings.
Per serving: 299 cal; 10 g prot; 7 g fat; 48 g carb; 12 mg sod; 9 g fiber.
Lacto/Vegan
Vegetarian Times, August 1993/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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