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We’ve watched the biblical content of services shrink beyond visibility. But doesn’t faith come by hearing the word of Christ (Rom. 10:17)? Are the spiritually dead not born again by the living and abiding Word of God (1 Pet. 1:23)? Do the people of God not grow by the pure milk of God’s Word (2:2)? Then does it not matter what we read, preach, and sing in our services, and in what quantities? Should we not be alarmed when we see self-centered sermons replace biblical exposition, repetitious choruses replace biblically rich hymnody and psalmody, token prayers replace a full-diet of biblical prayer (for example, praise, confession, thanksgiving, intercessions), and Scripture reading disappear altogether?
Terry Johnson

Seeing that all of human nature has been affected by sin, both a person’s perception of the standard of action required and the function of the conscience itself (as a constituent part of human nature) are also affected by sin. For this reason conscience can never be accorded the position of ultimate judge of one’s behavior. It is possible that the conscience may excuse one for that which God will not excuse, and conversely it is equally possible that conscience may condemn a person for that which God allows. The final judgment therefore belongs only to God (cf. 1 Cor. 4:2-5). Nevertheless, to reject the voice of conscience is to court spiritual disaster (cf. 1 Tim. 1:19). We cannot reject the voice of conscience with impunity, but we can modify the highest standard to which it relates by gaining for ourselves a greater understanding of the truth.
Colin Kruse

    • Beet And Buttermilk Soup

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Dairy Canadian Soups 10 Servings

    INGREDIENTS

    4 To 5 medium beets
    3 1/2 c Buttermilk
    3 c Plain yogurt
    1 ts Grated lime peel
    1/4 c Strained fresh lime juice
    1/3 c Finely chopped fresh dill
    2 tb Finely chopped fresh parsley
    1/3 c Finely chopped green onions
    1 ts Minced fresh garlic
    1/4 ts Freshly ground pepper
    Salt
    1/2 c Buttermilk
    10 Sprigs fresh dill

    INSTRUCTIONS

    GARNISH
Scrub beets but do not peel or trim roots; place in saucepan, and
cover with boiling salted water.  Cook, covered, for 40 to 50 minutes
or until beets are tender and skins slip off easily.  Drain,
reserving 1 cup cooking liquid; cool and peel.  Chop 2 of the beets,
cover and chill.
Puree remaining beets with reserved cooking liquid.  Blend in
remaining soup ingredients, adding salt to taste.  Chill for up to 1
day. Taste and adjust seasoning before serving.
To serve, combine chopped beets and chilled soup and ladle into
goblets or shallow bowls.  Swirl in a spoonful of buttermilk and
float a sprig of dill along side of each bowl.  Makes 10 servings.
Typed in MMFormat by cjhartlin.msn@attcanada.net  Source: Canadian
Living Entertaining Cookbook Special
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 28, 1999

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