1. Expositional preaching best achieves the biblical intent of preaching: delivering God’s message. 2. Expositional preaching promotes scripturally authoritative preaching. 3. Expositional preaching magnifies God’s Word. 4. Expositional preaching provides a storehouse of preaching material. 5. Expositional preaching develops the pastor as a man of God’s Word. 6. Expositional preaching ensures the highest level of Bible knowledge for the flock. 7. Expositional preaching encourages both depth and comprehensiveness. 8. Expositional preaching forces the treatment of hard-to-interpret texts. 9. Expositional preaching leads to thinking and living biblically. 10. Expositional preaching allows for handling broad theological terms. 11. Expositional preaching keeps preachers away from ruts and hobby horses. 12. Expositional preaching prevents the insertion of human ideas. 13. Expositional preaching guards against the misinterpretation of biblical texts. 14. Expositional preaching imitates the preaching of Christ and the apostles. 15. Expositional preaching brings out the best in the expositor.

Richard Mayhue

CATEGORY	CUISINE	TAG	YIELD
		Holidays, Gift, Pickles	8	Servings

INGREDIENTS

9		Large cucumbers; (8 to 10)
2	c	Pickling lime
2	ga	Water
1	c	Vinegar
1		Bottle Red Food Coloring
		(Shilling's is prettiest)
1	tb	Alum
2	c	Vinegar
10	c	Sugar; (5 pounds)
2	c	Water
14	oz	Red hots; (12-14 oz.)
8		Cinnamon sticks; l per jar
2	ts	Salt
8	pt	Canning jars

INSTRUCTIONS

SOAKING SOLUTION
BOILING SOLUTION
SYRUP
1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be removed
with an apple corer. Slice into 1/2 to 3/4 inch wide rings. Soak overnight
in lime and water in a porcelain container (use non-aluminum).
2. Wash, drain; soak in clear water and covered with ice cubes for 3 hours.
Drain. 3. Put in large pot. Cover with water and other ingredients for the
boiling solution. Boil for 1 hour; then drain. 4. Make syrup and bring to
boil to dissolve sugar. Use one cinnamon stick for each jar you think you
will have. Pour syrup over cucumbers and let stand overnight. 5. Drain
syrup from cucumbers into separate pan and bring to a boil. Pour back over
cucumbers. After cool, cover with Saran wrap. 6. Repeat step 5 for 3 days.
7. On the fourth morning, heat syrup again. While heating, pack cucumbers
in sterilized pint jars (larger jars can be used) with cinnamon stick. Pour
heated juice into jars to fill up almost to top. If you don't have enough,
make more juice of water and red food coloring. Seal jars. Putting in water
bath is optional.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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