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
Dairy		Cyberealm, Salads	6	Servings

INGREDIENTS

3	tb	Fresh lemon juice
2	tb	Water
1 1/2	tb	Olive oil
1	ts	Anchovy paste
1/8	ts	Freshly ground pepper
1		Clove garlic, crushed
9	oz	Uncooked cheese tortellini
12	c	Torn romaine lettuce
1 1/2	c	2"pieces fresh asparagus(1#)
1/4	c	Fresh grated parmesan cheese

INSTRUCTIONS

1.  Combine the first 6 ingredients in a bowl and stir well with a whisk
and set aside.
2.  Cook the tortellini in boiling water for 7 minutes or until tender,
omitting the salt and fat. Drain well and set aside.
3.  Arrange the asparagus in a vegetable steamer over boiling water. Cover
and steam 2 minutes or until crisp-tender. Combine asparagus and
tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to
coat.
4.  Place lettuce in a large bowl; drizzle remaining lemon juice mixture
over lettuce and toss well. Add tortellini mixture, tossing gently to
coat. Spoon salad onto serving plates, and sprinkle cheese ontop.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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