1. Make the Word of God central. 2. Make ongoing Gospel living central. 3. Make clear the corporate implications of repentance and faith in genuine life-on-life relationships. 4. Draw a line between covenanted members and nonmembers. 5. Have a shared burden among the elders to model discipleship. 6. Have regular congregation times when God’s work of discipleship is publicly shared and celebrated. 7. Pray openly and regularly for God to create a culture of discipleship. 8. Add application to sermons about biblically caring for one another. 9. Realize the importance of the congregation to be together. 10. Pray for humility. 11. Promote good books that help make disciples and train disciplers. 12. Have conversations that are spiritually enriching. 13. Discourage rigid rules and formal discipling systems. 14. Avoid people having an over dependency on one person. 15. Avoid discipling people from the opposite gender, but encourage discipleship relationships that cross age and race. 16. Avoid making discipleship a specific ministry as compared to having it permeate the culture both within and outside of the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	Not, Sent	6	Servings

INGREDIENTS

1 1/2	tb	Extra-virgin olive oil
2		Garlic clove, minced
2	sl	French Bread
1 1/2	lb	Small red potatoes
3	tb	Dry vermouth
2	tb	Balsamic vinegar
1	tb	Lemon juice
2	ts	Dijon Mustard
2	ts	Anchovy paste
1/4	ts	Salt
1/8	ts	Pepper
1/4	c	Chopped green onions
3	tb	Finely chopped fresh flat-leaf parsley
		Romaine lettuce leaves, optional
1/4	c	Grated fresh Parmesan cheese

INSTRUCTIONS

Combine oil and garlic; let stand 30 minutes.
Preheat oven to 350F°. Brush 1 1/2 tsp oil mixture over bread; cut into
cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at
350° for 9 minutes or until toasted.
Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into
1/4-inch thick slices. Combine potato slices and vermouth; toss gently to
coat.
Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar
through parsley) in a bowl. Pour dressing over potatoes; toss gently to
coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle
with cheese and croutons.
NOTES : Per serving: cals - 176 - 27%ff fat - 5.3g
Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997

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