Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		New, Text, Import	1	Servings

INGREDIENTS

2	c	Veal reduction
1	c	Sugar
2	c	Cranberries
2		(2-ounce) pieces of fois gras
1	c	Parsnips,; cut into strips
3		Long chives
1	tb	Chopped chives

INSTRUCTIONS

Preheat the fryer. In a sauce pot, combine the veal reduction and sugar.
Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the
liquid for 5 minutes and add the cranberries. Return to boiling and reduce
the heat. Boil the cranberries for 3-4 minutes, or until the skins pop.
Remove from the heat. Season the fois with Essence. In a hot saut_ pan,
sear the fois for 1-2 minutes on each side. Remove from pan and blend the
fois fat into the reduction sauce. Fry the parsnips until golden brown.
Remove from the fryer and drain on a paper-line plate. Season with salt and
pepper. Spoon a small pool of the sauce in the center of the plate. Mound
the fried parsnips in the center of the sauce. Lay the fois directly on top
of the fried parsnips. Garnish with long chives and chopped chives.
Yield: about 2 cups of sauce
Recipe By     :ESSENCE OF EMERIL SHOW #EE2413
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:02:23 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”