Biblical understanding of the Lord’s Supper: 1. An act of obedience. a. “Do this in remembrance of Me” – I Cor. 11:24. b. An ordinance of the Church, ordained by Jesus as obedient act of remembrance. 2. An act of identification. a. “Eat the Lord’s Supper” - I Cor. 11:20. b. Jesus hosts the Supper for those who know Him and are identified with Him. 3. An act of covenant. a. “This cup is the new covenant in My blood” – I Cor. 11:25. b. New arrangement between God and men in Jesus Christ. 4. An act of participation. a. “Communion in the blood and body of Jesus” – I Cor. 10:16. b. Unified in “common union” of fellowship around Jesus Christ. 5. An act of thanksgiving. a. “When He had given thanks He broke bread” – I Cor. 11:24. b. Eucharist is transliteration of Greek “to give thanks.” 6. An act of representation. a. “This is My body...this is My blood” – I Cor. 11:24, 25. b. Must avoid crass materialistic literalism. 7. An act of commemoration. a. “Do this in remembrance of Me” – I Cor. 11:24. b. A memorial observance. 8. An act of examination. a. “Let a man examine himself, and so let him eat” – I Cor. 11:28. b. Self-examination . 9. An act of proclamation. a. “As oft as you eat...you proclaim the Lord’s death” – I Cor. 11:26. b. We proclaim that we are believers in the efficacy of Christ’s death, resurrection and life. 10. An act of anticipation. a. “You proclaim the Lord’s death until He comes” – I Cor. 11:26. b. Expectation of the consummation of Jesus’ work.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Chicken and	6	Servings

INGREDIENTS

4		Boned and skinned chicken breast halves
10	oz	Couscous
1/2	c	Raisins
1/4	c	Dried cherries
1/2	c	Roasted red peppers; diced
15	oz	Garbanzo beans; canned, drained and rinsed
1/2	c	Black olives; diced
1/4	c	Green onions; chopped
1/4	c	Cilantro; chopped
1	c	Fresh orange juice
3	tb	Balsamic vinegar
1	tb	Grated orange peel
1	tb	Cumin

INSTRUCTIONS

Broil chicken and cut into bite sized chunks. Set aside.
Combine orange juice, balsamic vinegar, grated orange peel and cumin in a
small bowl and set aside.
Combine couscous, raisins, and dried cherries in a large bowl and prepare
couscous according to package directions.
After couscous is cooked add the remaining ingredients and toss well.
Per serving: 422 Calories; 3g Fat (7% calories from fat); 25g Protein; 74g
Carbohydrate; 34mg Cholesterol; 363mg Sodium
Recipe by: posted to eat-lf by Joanne McAndrews
Posted to Digest eat-lf.v097.n001 by "Joanne M. McAndrews" <jmca@nwu.edu>
on Jan 2, 1998

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