Probably in our own, modern substitutes for (immediate baptism upon profession) – raising hands, coming forward, etc. – are the result of a felt need to do something for those who believe. It seems certain that those who believed were distinguished from those who did not. There is no evidence that the New Testament evangelistic preachers asked them to come forward, but there is every indication that they did invite those who believed to be baptized (Ac. 2:38). And it seems that this was the way in which new converts professed their faith in Christ and came under the care and discipline of the church.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb	6	Servings

INGREDIENTS

6		Lamb shanks
		Flour for dredging
		Salt
		Pepper
1/2	ts	Oregano
3/4	c	Chopped onions
3/4	c	Chopped celery
3/4	c	Chopped carrots
1		Garlic clove, finely chopped
	pn	Thyme
3/4	c	Dry red wine
3/4	c	Beef bouillon
1/3	c	Salad oil

INSTRUCTIONS

Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper
and oregano and dredge the meat with the seasoned flour. Brown in the
oil and transfer to a casserole. Add the vegetables, garlic and thyme
to the skillet and cook, stirring, 5 minutes.
Pour the softened vegetables over the lamb and add the wine and beef
bouillon. Cover and bake 1-1/2 hours, until the meat is tender.
Thicken the gravy with a little flour mixed with cold water, if you
like.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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