Biblical significance of the blood of Jesus: 1. Redemption. a. Acts 20:28 – “church of God purchased with His own blood.” b. Eph. 1:7 – “we have redemption through His blood.” c. 1 Pet. 1:9 – “redeemed...with precious blood.” d. Rev. 5:9 – “purchased for God with His blood, men from every tribe.” 2. Propitiation. a. Rom. 3:25 – “God displayed Jesus as a propitiation in His blood.” 3. Cleansing. a. Heb. 9:14 – “blood of Christ...will cleanse your conscience.” b. 1 John 1:7 – “blood of Jesus cleanses us from all sin.” c. Rev. 7:14 – “washed their robes in the blood of the Lamb.” 4. Forgiveness. a. Eph. 1:7 – “redemption through His blood, the forgiveness of our trespasses.” b. Heb. 9:22 – “without shedding of blood there is no forgiveness.” c. Rev. 1:5 – “released us from our sins by His blood.” 5. Access to God. a. Eph. 2:13 – “brought near to God by the blood of Christ.” b. Heb. 10:19 – “confidence to enter Holy Place by blood of Jesus.” 6. Reconciliation. a. Col. 1:20 – “reconciled, made pace through the blood of the cross.” 7. Justification. a. Rom. 5:9 – “having been justified by his blood.” 8. Sanctification. a. Heb. 13:12 – “that He might sanctify the people through His blood.” 9. Conquest of evil. a. Rev. 12:11 – “overcame...because of the blood of the Lamb.” 10. Basis of new covenant. a. Heb. 13:20 – “through the blood of the eternal covenant.” 11. Lord's Supper. a. Matt. 26:28 – “This is the new covenant in My blood.” b. I Cor. 10:16 – “the cup of blessing...a sharing in the blood of Christ.”

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Soups	10	Servings

INGREDIENTS

4	c	Water
1		Onion, small, chopped
1	lb	Broccoli, fresh
1	oz	Bouillon, beef, granules
3/4	c	Margarine
1 1/2	c	Flour
1/4	ts	Garlic powder
1/4	ts	Pepper, white
		Seasoning salt, to taste
		Cayenne, to taste
2	lb	Cheddar, cubed
4	c	Milk
2	oz	Beer

INSTRUCTIONS

Bring water and onion to a boil in a large soup pot. Add seasonings and
half of the broccoli. Bring to a boil again. Add soup base and lower heat.
In a separate saucepan, make a roux. When the roux thickens, gradually stir
into the soup, whipping with a wire whisk to avoid lumps. Heat milk and
cheese to just below boiling point until the cheese melts, stirring
constantly. Blend into the soup and add the remaining broccoli. Just before
serving, add beer. Mix well. Makes 2-1/2 quarts. From: Sam Waring
<sam.Waring@382-91-12.Date: 02 Jan 96 18:15:14 - -0600
Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
<mariam@startext.net> on Jun 04, 1997

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