In the process of striving to fulfill our needs and satisfy our desires, the church has slipped into a philosophy of “Christian humanism” that is flawed with self-love, self-esteem, self-fulfillment, and self-glory. There appears to be scant concern about worshiping our glorious God on His terms. So-called worship seems little more than some liturgy (high or low) equated with stained-glass windows, organ music, or emotion-filled songs and prayers. If the bulletin didn’t say “Worship Service,” maybe we wouldn’t know what we were supposed to be doing. And that reflects the absence of a worshiping life- of which a Sunday service is to be only a corporate overflow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits, Meats, Grains, Dairy	Mexican	Soups, Mexican, Vegetables, Fruits	6	Servings

INGREDIENTS

1/2	c	Onion; Chopped, 1 Medium
2	tb	Butter Or Margarine
2	c	Chicken Broth
1	lb	Butternut Squash; *
2		Pears; Pared and Sliced
1	ts	Thyme Leaves; Fresh, Snipped
1/4	ts	Salt
1/4	ts	White Pepper
1/4	ts	Coriander; Ground
1	c	Whipping Cream
1		Pear; Unpared, Sliced
1/2	c	Pecans; Toasted, Chopped

INSTRUCTIONS

GARNISHES
*    Squash should be pared, seeded and cut into 1-inch cubes.
~-------------------------------------------------------------------------
Cook and stir onion in margarine in 4-quart Dutch oven until tender.  Stir
in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat.  Cover and simmer until squash is tender, 10
to 15 minutes.  Pour about half of the soup into food processor workbowl
fitted with steel blade or into blender container; cover and process until
smooth.  Repeat with remaining soup.  Return to Dutch oven; stir in
whipping cream.  Heat, stirring frequently, until hot. Serve with sliced
pear and pecans.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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