Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetable	8	Servings

INGREDIENTS

1	lb	Black-eyed peas; dried
1		Piece skin from smoked ham or-
2	oz	Slab bacon; diced
1/4	c	Pork rib drippings or fried chicken drippings or bacon drippings
3/4	ts	Salt
1/4	ts	Black pepper; ground
1/2	ts	Sugar

INSTRUCTIONS

From: Altaira2@aol.com
Date: Sun, 21 Apr 1996 23:08:21 -0400
Recipe By: Sylvia Woods
1) Pick over the peas to remove stones and dirt. Rinse the peas well and
soak them in cold water for 20 minutes. Drain well. 2) Combine the peas and
the remaining ingredients in a large pot. Pour in enough cold water to
cover the peas by 1 inch. Heat to simmering and cook, covered, until the
peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas
while they are cooking and add more water to keep them covered if
necessary.
MC-RECIPE@MASTERCOOK.COM
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MC-RECIPE DIGEST V1 #53
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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