God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We are so accustomed to equating holiness with purity or ethical perfection that we look for the idea when the word holy appears. When things are made holy, when they are consecrated, they are set apart unto purity. They are to be used in a pure way. They are to reflect purity as well as simple apartness. Purity is not excluded from the idea of the holy; it is contained within it. But the point we must remember is that the idea of the holy is never exhausted by the idea of purity. It includes purity but is much more than that. It is purity and transcendence. It is transcendent purity.
It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.
Date: Fri, 05 Apr 1996 13:37:00 -0800
From: Gerald Edgerton <jerrye@wizard.com>
From the CookBook USA CD. Melt butter in heavy medium saucepan over medium
low heat. Add onion and garlic and saute onion until translucent, about 8
minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually
whisk in milk. Simmer until mixture thickens, stirring constantly, about 2
minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt
and pepper. (Can be prepared 1 day ahead. Cover white sauce and
refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling
salted water until just crisp tender, about 6 minutes. Refresh under cold
water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta
in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted
water until just tender but still firm to bite, stirring occasionally.
Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white
sauce in bottom of pan. Top with single layer of lasagne noodles, trimming
to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture.
Top with half each of Swiss cheese and bacon. Top with another layer of
noodles. Cover with remaining white sauce. Top with remaining asparagus
mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top
with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350 degrees. Bake lasagne until heated through, about 20
minutes. Cool slightly before serving. 6 servings.
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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