Adam and Eve were created in God’s image, after His likeness (Gen. 1:26). But in Adam’s sin, the human race was given over to corruption (Rom. 5:12-21). We are still image-bearers (Gen. 9:6; James 3:9), but the image has been distorted (Gen. 6:5; Eccles. 7:29). The goal of sanctification is the renewal of this image. The holy person is being renewed in knowledge after the image of the Creator (Col. 3:10), which means growing in righteousness and holiness (Eph. 4:24). This does not happen all at once, but rather, we are transformed into the image of God one degree of glory to another (2 Cor. 3:18). God is holy, so most basically being holy means being like God. This is why it’s so critical that Christians know the character and work of the one they worship. If you want to know what holiness looks like, look at God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Eat-lf mail, Low fat, Side dishes, Soups/stews	4	Servings

INGREDIENTS

4		Ears Of Corn
2	c	Nonfat Veg Chicken Broth; Low Sod, Or *Note
		Salt And Pepper
1	lb	Kale; **Note
2	tb	I Can't Believe It's Not Butter – Light, ***Note, Optional

INSTRUCTIONS

*NOTE: Original recipe stated one could use regular chicken stock,
vegetable stock or water
**NOTE: Wash, trim
***NOTE: Original recipe used 2 T unsalted butter, optional
General rule of thumb: If a stem is less then an eighth of an inch thick it
can pretty much be treaded the same as the leaves; cooking time will have
to be adjusted upward, but only slightly. With larger but not enormous
stems - say, those between an eighth and a quarter of an inch - I usually
strip the leaves, chop the stems and begin cooking them first, adding the
leaves only after the stems have begun to become tender. Thicker stems
should be peeled, cooked separately, cooked for much longer than the
greens.
Shuck the corn; using a fork or knife, scrape the kernels off the cobs. Do
not worry about getting every last bit. Cut the cobs into chunks.
Simmer the cobs in the stock if you have it, in water if you do not, for
about 10 min. Season the stock to taste. Chop the kale coarsely and add it
to the stock; cover and simmer for about 10 - 15 min more, until the kale
is tender but not mushy. Add the corn kernels and simmer another minute or
two more, just to heat through. Add the margarine if you like, stir it in,
and serve.
Other greens to use: Almost any fresh cooking green you can get your hands
on, but nothing too-too bitter: Beet greens, chard, collards, or mustard
would be first choices after kale.
Makes 4 servings Time: About 40 min.
This was **wonderful**!! Also very quick and easy to put together.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal  108, Fat 3.6g, Carb 16.8g, Fib 3g, Pro 12.9g, Sod 222mg, CFF
21.3%.
Recipe by: Leafy Greens, Mark Bittman
Posted to Digest eat-lf.v097.n225 by Reggie Dwork <reggie@reggie.com> on
Sep 08, 1997

A Message from our Provider:

“Jesus: to know him is to love him”

This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle