God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.
Free and warm reception into the divine favor is the strongest of all motives in leading a man to seek conformity to Him who has thus freely forgiven him all trespasses.
Scallion; finely chopped chop some of tops/garnish
1/4
c
Parmesan cheese; grated
1
tb
Parmesan cheese; grated
INSTRUCTIONS
Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2"
square. Brush both sides of the squares lightly with the butter and fit th
squares into gem muffin tins, pressing the bread against the sides of the
tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14
minutes, oruntil the edges are pale golden. These may be made 2 days in
advance & kept in an airtight container. In a bowl stir together the artich
hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt &
pepper to taste. Divide the mixture by heaping teaspoons among the croustad
and sprinkle the remaining Parmesan on top. Broil the croustades under a
preheated broiler about 6" from the heat, being careful not to let the
croustade edges burn, for 1 minute, or until the filling is bubbling. Garni
the croustades with the scallion green and arrange 3 of them on each of 6
small plates. From Best of Gourmet 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
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