It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Caribbean	Okra, Salads, Side dish	2	Servings

INGREDIENTS

2	tb	Vegetable oil
1/2	lb	Fresh, small tender okra, rinsed, patted dry, caps trimmed
		Salt
		Freshly ground pepper
1/4	c	Water
1	tb	Strained fresh lime juice
1	sm	Garlic clove, finely minced
	pn	Ground allspice
1/4	ts	Bottled Caribbean or other hot pepper sauce to taste
1	tb	Chopped cilantro

INSTRUCTIONS

This delicious light salad comes from "Faye Levy's International
Vegetable Cookbook" (Warner Books).
1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.
2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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