I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Sami		1	Servings

INGREDIENTS

4	oz	Camembert cheese
1	c	Seasoned flour; ( flour seasoned with salt & pepper)
1/2	c	Egg wash; ( beaten eggs)
1	c	Finely chopped pecans
1	oz	(2 Tbl) Butter
		Pear Confit; ( recipe follows)
		Field greens or mesclun; (mixed baby greens) salad for 2
		Grilled or toasted bread
		Balsamic or other vinaigrette
1	oz	(2 Tbl) Butter
2		Ripe pears; peeled & diced
1	tb	Sugar
1	pn	Cumin
1	pn	Cloves
1	tb	Dried cranberries; (craisens)
2	tb	Apple-cider vinegar
	2	servings.

INSTRUCTIONS

PEAR CONFIT
Posted in the Houston Chronicle from the Grange Restaurant...
Preheat oven to 375 degrees. Dip cheese in flour, then in eggs, then in
pecans. Heat butter in ovenproof skillet and brown cheese on both sides.
Place skillet in oven until cheese turns soft, about 5 minutes. Remove
cheese from skillet and serve with Pear Confit, salad and very lightly
grilled bread.
Dress greens with a balsamic vinaigrette (1 part balsamic, 2 parts pure
olive oil, 1 chopped shallot & 1 tsp brown mustard whisked together). Makes
Pear Confit: Heat butter in skillet until foamy; add pears & cook until
brown. Add sugar & let caramelize 1 minute. Add cumin, cloves and
cranberries. Add vinegar. Deglaze pan by stirring up browned bits from the
bottom. Remove from heat. Serve with Camembert Crisp.
Posted to recipelu-digest Volume 01 Number 533 by jecraig@lan-inc.com on
Jan 15, 98

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle