Confronting another when they are in a state of sin is an act of love. If our children were abusing drugs we would make a judgment call. Why is it any different if a brother or sister in Christ is acting in a destructive manner? Don’t we understand the destructive nature of sin? It nailed our Savior to the cross! Respected pastor and theologian, John Stott, once said, “To [learn of a foreign object in a brother’s eye and] leave it there, and make no attempt to remove it, would hardly be consistent with brotherly love” (Sermon on the Mount, p. 179). If we really want to be more like Christ (Rom. 8:29), we will be grateful to have our sins revealed. If we are humble, we will be grateful to have our sins revealed. It is only the scoffer, according to Proverbs, who hates correction (Pro. 9:8). And if this is what is best for us, we should naturally want it for others. Isn’t that the Golden Rule (Mt. 7:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	4	Servings

INGREDIENTS

1	c	Onion; chopped
1	c	Celery; chopped
1/2	c	Bell pepper; chopped
1/2	c	Green onion tops; chopped
1/2	c	Green onion bottoms; chopped
2		Beef or chicken bouillon cubes
		Salt & pepper to taste
3		Cloves garlic; minced
1		Fryer
1/2	lb	Andouille or smoked sausage; diced
1/2	pt	Oysters
		File to taste

INSTRUCTIONS

Season chicken; put in baking dish without grease. Bake in 350 degree
oven until brown. In the meantime, saut. onions, celery and bell pepper
until tender. Add green onions; cook for 15 to 20 minutes. Add a little
water during cooking. While chicken is browning, boil sausage, either in
oven or on stove to remove grease. When chicken is browned, combine with
onion mixture and sausage. Add desired atnount of water and bouillon cubes.
Bring to boil then simmer until chicken is cooked. Over-cooking will cause
chicken to fall off the bones. About 10 minutes before turning fire off,
add parsley, onion tops, chopped garlic, and oysters. Add fil.. Serve over
rice.
Note: For gumbo with hen, use same ingredients; cook above stove. Combine
chicken, onions, celery, green pepper, oil; stir frequently until brown.
Add water, bouillon cubes. Boil for several hours, until chicken is tender.
Add other ingredients as above.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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