Name: Barbecue Sauce with Mustard
Ingredients: 1/2 c Sugar; 1/4 ts Ground oregano; 1/2 ts Ground thyme; 1 ts Salt; 1/2 ts Pepper; 1/8 ts Cayenne pepper; 1/2 ts Cornstarch; 1/2 c Vinegar; 1 c Molasses; 1 c Ketchup; 1 c Prepared mustard; 2 tb Oil

How should we be motivated in our study of Revelation or for that matter, the study of what theologians call, “Eschatology”? First, we should realize that God has a wise plan for the world that He has set from eternity past that He will fulfill His plan according to His will. Nothing is catching Him by surprise. Second, we know that God will be the victor. Despite what we see, evil and Satan will not win in the end. This gives us incredible hope. Third, we are reminded that this world is not our home. Our time here on earth is but a vapor (Jas. 4:14). We should live with abandon for the glory of God and look forward to the greater joy that awaits us. Fourth, we learn to assess our values. We learn that all that really matters is what lasts for eternity. All in this world will be burned up. Only God’s Word and human souls will live forever. Fifth, we know that God is holy. Heaven is about holy living. Our true identity in Christ is holiness. That’s why Peter concludes after discussing the end times: “What sort of people ought you to be in holy conduct and godliness” (2 Pet. 3:11). Sixth, knowing the terrible fate of those without Christ, how can we who claim to believe the Scriptures and truly love people refrain from sharing Jesus with them? And seventh, we have been given a glimpse in chapters 4 and 5 of Revelation into the glorious throne-room of God in heaven. May we worship God on earth as all of creation worships Him in heaven.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Sauce	6	Servings

INGREDIENTS

1/2	c	Sugar
1/4	ts	Ground oregano
1/2	ts	Ground thyme
1	ts	Salt
1/2	ts	Pepper
1/8	ts	Cayenne pepper
1/2	ts	Cornstarch
1/2	c	Vinegar
1	c	Molasses
1	c	Ketchup
1	c	Prepared mustard
2	tb	Oil

INSTRUCTIONS

Combine first seven ingredients in a small saucepan.  Stir in enough
vinegar to make a paste.  Combine molasses, ketchup, mustard, oil and
remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour
into a glass jar; cover tightly.  Store refrigerated for up to 3 months.
Baste over chicken, turkey, ham or hot dogs.
Yields:  4 cups From: "Taste of Home" Magazine but recipe from "Barbecuing
and Sausage-Making Secrets" book Posted by: Debbie Carlson - Cooking Echo
STEVEN.FRANK%ACC1BBS@SSR.COM
(STEVEN FRANK)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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