God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
So is this true in your life? Is your heart wholly and unhesitatingly surrendered to the will of God, no matter what it is? Are you underestimating God’s care for you, as if He doesn’t know what is best for you? Or are you overestimating your wisdom before God, as if you know better than He does what is best for your life?
I believe that those sermons which are fullest of Christ are the most likely to be blessed to the conversion of the hearers. Let your sermons be full of Christ, from beginning to end crammed full of the Gospel. As for myself, brethren, I cannot preach anything else but Christ and His Cross, for I know nothing else, and long ago, like the Apostle Paul, I determined not to know anything else save Jesus Christ and Him crucified. People have often asked me, 'What is the secret of your success?' I always answer that I have no other secret but this, that I have preached the Gospel - not about the Gospel, but the Gospel - the full, free glorious Gospel of the living Christ is the incarnation of the Good News. Preach Jesus Christ, brethren, always and everywhere; and every time you preach be sure to have much of Jesus Christ in the sermon. Whenever I get hold of a text, I say to myself, 'There is a road from here to Jesus Christ, and I mean to keep on His track till I get to Him.' 'Well,' said the young man, 'but suppose you are preaching from a text that says nothing about Christ?' 'Then I will go over hedge and ditch but what I will get at Him.' So must we do, brethren; we must have Christ in all our discourses, whatever else is in or not in them. Those who do not like Jesus Christ must have Him preached to them till they do like Him; for they are the ones who need Him most.
From: Christi Wilson <christi@meaddata.com>
Date: 20 Feb 1994 17:18:07 -0500
Source: The Times-Picayune, January 13, 1994
Melt the butter over an alcohol burner in a flambe pan or attractive
skillet. Add the sugar, cinnamon and the banana liqueur and stir to mix.
Heat for a few minutes and place the halved bananas in the sauce and saute
until soft and slightly browned. Add the rum and allow it to heat well;
then tip the pan so that the flame from the burner causes the sauce to
light. First lift the bananas carefully out of the pan and place four
pieces over each portion of ice cream and spoon the hot sauce from the pan
over the top. Serves four.
Note: This can also be prepared over a stove burner and then brought to the
dinner table and flamed.
In case you're interested: This flamed dessert was invented at Brennan's in
the 1950s when the restaurant's founder, Owen E. Brennan Sr., wanted to
find a new way to use bananas. New Orleans was the major port of entry for
bananas shipped from Central America and South America and Brennan wanted
to promote the plentiful fruit. He challenged his chef, Paul Blange, to
create an interesting dish.
The dish, made of bananas and rum and served over vanilla ice cream, was
named for Brennan's friend, Richard Foster, who owned the Foster Awning
Company and served as vice chairman of the city's Vice Committee in charge
of cleaning up the French Quarter. Foster was a frequent diner at Brennan's
and the owner thought it fitting to name the new dish in his honor.
Today the dessert is the most requested item on the menu of the famous
French Quarter restaurant, which serves 35,000 pounds of bananas each year.
Now, this local discovery is found on menus throughout the world.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!