God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If any (or almost any) approach to God is as good as another, how do we make sense of the Bible’s insistence on monotheism, its consistent rejection of all forms of idolatry, and the missionary impulse — that the nations would turn to the true God — running from Genesis to Revelation? Most crucially, pluralism cannot do justice to the privileged place the Bible gives to Jesus Christ. Every knee must bow before Him. He will judge all peoples. The God of the Bible, revealed as Yahweh in the Old Testament and incarnated at Jesus Christ in the New, is nothing if not a universal God who accepts no rivals. To reject the unique person and work of Jesus Christ is to make an utter mockery of the Bible. To reject His claims is to reject God Himself and to steal from Him the glory that is rightly His. Ultimately it is to turn one’s back on the Bible and on the God of the Bible.
Tim Challies
Breakfast Hash Purples
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Digest, Mar95, Fatfree
1
Servings
INGREDIENTS
1
Purple potatoes
1
Green Onions (amount
According to taste)
1
Garlic (amount according to
Taste)
1
Red peppers (amount
According to taste)
1
Salt
1
Pepper
1
Cayenne pepper powder or
Paprika (depending on heat
Desired)
INSTRUCTIONS
Soak the purple potatoes in a bowl of water for about a half an hour. This
makes it very easy to scrub the skins, eliminating the need to peel them
and lose those nutrients. After scrubbing, pat them dry and cut them into
approximately 3/4" cubes. Be careful where you cut them, as they can stain
(purple potato juice!). Put them in a mixing bowl. Wash, trim, and slice
the green onions. Add to potatoes. Finely chop the garlic and add to
potatoes. Wash and cut up the red peppers to taste. I like fairly large
hunks of sweet red pepper. Add salt, pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick roasting
pan. Bake in a 400-degree oven for approximately 1/2 hour. This time will
vary with the size and amount of the potato pieces. Stir occasionally while
baking. I have found that ensuring that they lie in a single layer works
the best and yields a crispy, not soggy, crust on the potatoes.
Sorry about the approximate amounts. I make this different every time. We
find that the combination of purple, green, red, and white makes a dish
that is a visual delight. It's also a low fat replacement for those greasy
breakfast hash browns.
Source: original.
Posted by GILLIAM@arcges.arceng.com (S. Gilliam) to the Fatfree Digest
[Volume 16 Issue 13] Mar. 17, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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