God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.
The chief thing to be attended to is, that [family worship] may be a spiritual service; and the great evil to be dreaded and guarded against in the exercise of every duty that returns frequently upon us, is formality. If a stated course of [it] is kept up as constantly in its season as the striking of the clock, in time it may come to be almost as mechanically performed, unless we are continually looking to the Lord to keep our hearts alive.
White wine or 1/4 cup (50 ml) cider of 150 ml of rice vinegar
2
Lemon slices
2
lg
Cloves garlic, minced
2
tb
Minced gingerroot
2
ts
Granulated sugar
* Chicken and Vegetable Tray:
1
lb
Boneless, skinless chicken breasts
1/2
bn
Broccoli
1
sm
Yellow summer squash or zucchini
2
c
Torn Swiss chard or romaine lettuce
1
Sweet recd pepper or green pepper
1/4
lb
Mushrooms
Hot Chili Sauce (recipe follows)
Garlic Sauce (recipe follows)
INSTRUCTIONS
* Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot,
electric skillet or electric wok, combine chicken stock, white wine, lemon
slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on
serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper
into bite-sized pieces; arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables; dip into simmering
fondue broth to cook. Cook chicken pieces until no longer pink inside, and
vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce
for dipping.
Garlic Sauce:
(For a variation, substitute chopped fresh basil or coriander to taste for
the garlic and reduce the parsley to 1 tbsp.)
* 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2
cloves garlic, minced. * 1/4 cup of chopped fresh parsley.
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:
* 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy
sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and
hot pepper flakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”
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