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
Vegetables, Eggs, Dairy		To post, Vegetables	8	Servings

INGREDIENTS

4	c	Mashed Carrots, * see note
1/2	c	Sugar
3		Eggs, separated
1	ts	Onion, grated
8	tb	Butter, divided
2	tb	Flour
1/2	c	Milk
2	c	Mushrooms
4	c	Peas
1 1/2	ts	Salt
18		Strips Green Bell Pepper, 1/4" wide

INSTRUCTIONS

*20 to 25 medium carrots
Cook carrots until tender. Drain under cold water and remove skins and
mash. Add sugar, beaten egg yolks, and onion. Reserve. Melt 4 tbs. butter;
stir in flour and then milk to make thick sauce. Pour into carrot mixture
and blend thoroughly. Fold in stiffly beaten egg whites. Pour into
well-buttered ring mold. Place mold in pan of hot water and bake at 325&deg;
about 45 minutes or until mold shrinks slightly from side of pan. Unmold
onto large plate. Fill mold with the following vegetables mixed together; 2
cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked
with salt but still bright green. Outside of mold may be garnished with
parboiled green pepper strips stood on end.
Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974
Recipe by: Mrs. Howard Barnett Posted to MC-Recipe Digest V1 #617 by Bill
Spalding <billspa@icanect.net> on May 24, 1997

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