The very concept of “the weekend” is unbiblical. It turns Sunday into a second Saturday. Home Depot may gain, but we lose. It turns Sunday into the day we catch up on the stuff we were too lazy or disorganized to do on Saturday. It also turns Sunday into a day to ramp up for work or school on Monday. It hollows out not only Sunday but our whole week, because it marginalizes God and church and sermons and all the other vital things that happen in our lives only when we make the vital things also the central things. If we accept the world’s concept of “the weekend,” we inevitably end up “fitting God in” rather than centering the practical reality of our every week around Him. We trivialize Him, even as we allow secondary things to hijack the sacred place of centrality, we live soul-exhausted lives, and then we wonder why God isn’t more real to us, why church isn’t “working” for us, why we’re grumpy, and so forth.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	French	Main dish, Poultry	1	Servings

INGREDIENTS

2		Boxes Cornbread Stove Top
		Stuffing
1	cn	French style green beans
		(drained)
1	cn	Cream of celery soup
1	cn	Cream of chicken soup
1	c	Milk, mix soups and milk
1	cn	Mushrooms
2	c	Cut up cooked chicken

INSTRUCTIONS

Prepare the stuffing as directed on the box.  Put 1/2 of the stuffing in
bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken,
soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40
minutes.  Serve with salad.  Can be made ahead.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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