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Why are we called in 'The Lord's Prayer' to ask for what appears to be additional forgiveness? One, because sin destroys. Confession helps our soul heal from the guilt we incurred. Two, because every sin we commit, though it does not forfeit our salvation, breaks fellowship with our heavenly Father. Three, because our forgiveness came at a great cost - the death of God's very Son. Therefore we ought to take sin seriously and carefully recognize the specific areas we are falling short. Four, because true believers are committed to repentance. Confession of sin is important because without acknowledging the error of sin, we will never take the necessary steps toward what God ultimately desires, which is repentance (turning from the sin altogether).
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Propitiation addresses the wrath of God. It is the work of Christ saving us from God’s wrath by absorbing it in His own person as our substitute. Expiation, which basically means “removal,” accompanies propitiation and speaks of the work of Christ in removing or putting away our sin. Such is the symbolism of the two goats used on the Day of Atonement. The first goat represented Christ’s work of propitiation as it was killed and its blood sprinkled on the mercy seat. The second goat represented Christ’s work of expiation in removing or blotting out the sins that were against us. The object of propitiation is the wrath of God. The object of expiation is the sin, which must be removed from His presence.
Jerry Bridges

Beef And Beans South Of The Border

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CATEGORY CUISINE TAG YIELD
Grains, Meats Beans/legum, Beef, Main dish, Tomatoes 8 Servings

INGREDIENTS

1 16-oz dried small white
beans or 1 1/4 cups dried
small white beans and 1
1/4
cups dried small red
beansrinsed drained &
picked over
4 c Very hot water
1 Diced peeled tomatoes, 28
ounce
1 Diced green chiles, 7
ounce
4 Garlic cloves, crushed
through a press
2 T Ground cumin
2 T Chile powder
4 t Dried oregano
1 t Ground coriander
1 t Salt
1/4 t Freshly ground black pepper
1 1/2 lb Boneless beef top sirloin
steak or boneless beef
top
round steak trimmed of
fat
and cut into 1/2-inch
cubes

INSTRUCTIONS

This versatile mixture is excellent fare for serving a casual crowd.
It makes a good filling for burritos, tacos, enchiladas, and  tostadas,
and is especially convenient for last-minute suppers  because it
freezes well, too. I like to roll it up in warm flour  tortillas with
shredded Cheddar cheese, chopped scallions, salsa,  sour cream, and
guacamole. Makes 8 to 10 servings Preparation: 1. In  a 5- or 6-quart
electric slow cooker, mix together the beans, hot  water, tomatoes with
their liquid, green chiles, garlic, cumin, chili  powder, oregano,
coriander, salt, black pepper, cayenne, and beef. 2.  Cover and cook on
the high heat setting 1 hour. Reduce the heat to  the low setting and
cook, covered, 8 hour longer, or until the beans  and beef are tender.
Season with additional salt and pepper to taste.  Recipe from: THE BEST
SLOW COOKER COOKBOOK EVER by Natalie Haughton  HarperCollinsPublishers
October 25, 1995 $17.95/concealed Wire-O  binding ISBN: 0-06-017266-5
Reprinted by permission of the publisher.
http://www.foodwine.com/food/egg/egg0396/beefbean.html the eGG  Recipe
by: THE BEST SLOW COOKER COOKBOOK EVER, by Natalie Haughton  Posted to
MC-Recipe Digest V1 #992 by Roberta Banghart  <bobbi744@sojourn.com> on
Jan 08, 1998

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 631
Calories From Fat: 175
Total Fat: 19.5g
Cholesterol: 92.2mg
Sodium: 759.5mg
Potassium: 1937.2mg
Carbohydrates: 66.5g
Fiber: 16.7g
Sugar: 6.4g
Protein: 49g


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