We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Although Catholic doctrine denies that the imputed righteousness of Christ is sufficient to save sinners in this life, it does allow the imputation of righteousness from earthly sinners to those in purgatory. Candles are lit, prayers are prayed, and Masses are said for the dead. Supposedly the righteousness earned via the sacrament is imputed to the person in purgatory, and that shortens his or her stay there.
John MacArthur

We can never attach too much importance to the atoning death of Christ. It is the leading fact in the word of God, on which the eyes of our soul ought to be ever fixed. Without the shedding of his blood, there is no remission of sin. It is the cardinal truth on which the whole system of Christianity hinges. Without it the Gospel is an arch without a key-stone, a fair building without a foundation, a solar system without a sun... This, after all, is the master-truth of Scripture, that “Christ died for our sins.” To this let us daily return. On this let us daily feed our souls. Some, like the Greeks of old, may sneer at the doctrine, and call it “foolishness.” But let us never be ashamed to say with Paul, “Be it far from me to boast, except in the cross of our Lord Jesus Christ.” (Gal. 6:14.)
J.C. Ryle

    • Ancho Chile Salsa

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Grains, Fruits Niger Toohot01 1 servings

    INGREDIENTS

    4 md Ancho chiles; wiped clean, stemmed
    ; and seeded
    1 c Freshly-squeezed orange juice
    2 tb Freshly-squeezed grapefruit juice
    2 ts Salt
    1 tb Freshly-squeezed lime juice
    1/2 ts Freshly-ground black pepper
    2 tb Olive oil; optional

    INSTRUCTIONS

    Toast the chiles directly over a medium gas flame or in a cast-iron
skillet until soft and brown, turning frequently to avoid scorching.
Slice the chiles into 1-inch strips, then into a very fine julienne.
Combine all of the ingredients in a bowl, mix well and let sit at
least 30 minutes or as long as 2 hours before serving. Ancho Salsa
keeps a few days in the refrigerator.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6143 broadcast
08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

    A Message from our Provider:

    “No God, no peace. Know God, know peace.”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?