There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegetables, Main dish	6	Servings

INGREDIENTS

2	tb	Butter (or margarine or oil)
1	lg	Onion; peeled and chopped
2		Celery stalks finely chopped
2	lb	Chestnuts; peeled & cooked =OR=- Whole chestnuts (15 oz ea.) soaked and cooked
2	tb	Chopped parsley
2	tb	Lemon juice
1		Garlic clove; crushed
		Fresh breadcrumbs (Optional) (should be whole wheat)
		Salt
		Freshly ground black pepper
1/4	c	Oil
		Dried breadcrumbs

INSTRUCTIONS

FOR COATING
Melt the butter (or substitute) and saute the onion and celery over
moderate heat for 10 minutes until soft but not brown. Transfer to a large
bowl.  Drain the chestnuts and add to the bowl. Mix these ingredients
together well.
Mash the chestnuts, onion and celery, then mix into the bowl the chopped
parsley, lemon juice and garlic.
The mixture should be soft but firm enough to form into a roll, so add a
few whole-wheat breadcrumbs, if necessary, especially if you're using
canned chestnuts. Season the mixture with salt and pepper to taste.
Preheat the oven to 400 F.  Pour a little of the oil into a roasting pan
and put into the oven to heat.
Form the chestnut mixture into a roll about 8 inches long, pressing it
together carefully, then coat it well with the dried breadcrumbs. Put the
chestnut roll into the roasting pan and carefully turn it so that it is
coated with hot oil.
Bake for 45 minutes, until it is crisp on the outside, spooning a little
more of the oil over the roll from time to time during the cooking. Serve
the Chestnut Roast cut into slices.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

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