Name: Asparagus Rolls
Ingredients: 1 c Sharp Cheddar cheese; 1/2 Stick butter; 24 Thin asparagus stalks; Cayenne pepper to taste; 24 sl White bread; 1 Stick butter; melted

The Hebrew word translated wine in Genesis 14:18 is “yayin.” This word is used over 130 times in the Hebrew Bible to mean fermented wine, not grape juice. Alcohol is advised for medicinal purposes. Paul told Timothy, “No longer drink water exclusively, but use a little wine for the sake of your stomach and your frequent ailments” (cf. Pro. 31:6; Mk. 15:23; Lk. 10:34). Wine was used in the Old Testament ceremonies of worship (Ex. 29:40; Lev. 23:13; Num. 15:5). Wine is described positively in the Bible (Gen. 27:28; Psm. 104:15; Psm. 104:14-15; Pro. 3:10; Ecc. 9:7; Jo. 2:24). Water needed to be purified in the biblical times so wine was added to it. And although the alcohol content was less than today, it was still considered wine and still commonly consumed by the people. I believe Jesus drank this wine (Mt. 11:18-19), made a better wine during His first miracle at Cana (John 2:1-11) and used wine when He instituted the Lord’s Supper (Mt. 26:29). Yes, people like Daniel (Dan. 1:8) made a choice to abstain. Others like the Nazirites (Num. 6:3; Lk. 1:5) and the Levites (Lev. 10:9) were commanded to go without alcohol. Kings are advised to avoid it (Pr. 31:4-5). Yet I do not believe Scripture necessarily forbids a Christian from drinking alcohol. Consuming alcohol may be a sin. But I believe to declare that drinking alcohol is always a sin is a legalistic addition and should be avoided. We are free to abstain from alcohol. I personally think that’s the best position. But we are not free to condemn those who choose to drink in moderation as being either sinful or less spiritual.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Asparagus, Vegetables	1	Servings

INGREDIENTS

1	c	Sharp Cheddar cheese
1/2		Stick butter
24		Thin asparagus stalks
		Cayenne pepper to taste
24	sl	White bread
1		Stick butter; melted

INSTRUCTIONS

Place the grated cheese and the 1/2 stick of butter in a small bowl. Cover
and leave out of the refrigerator for 5 to 6 hours or overnight. Steam the
asparagus until tender. Drain and cool. Mash the cheese and butter together
to form a thick, smooth paste. Add a few dashes of cayenne pepper. Trim the
crust from the bread and flatten the slices with a rolling pin. Spread each
slice of bread with a generous teaspoon of the cheese-butter mixture. Place
an asparagus spear on the bottom of each slice and roll tightly. Trim any
of the asparagus stem that protrudes from the end. Place the rolls seam
side down on a baking sheet. Brush each roll with melted butter and
refrigerate until ready to use. Preheat the broiler. Place rolls 3-inches
under the heat. Watch carefully to avoid burning and broil until golden
brown. Turn and brown other side. Serve hot. Rolls may be served whole or
cut in half. Makes 24 rolls.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998

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