God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Many professed Christians – and even many true Christians – hold a false doctrine of assurance. Often it is because the person who witnessed to them told them that all they had to do was make a profession of faith, walk an aisle, raise a hand, say a prayer, and never doubt what the Lord had done in their lives. Perhaps they have been taught that to ever doubt their salvation is to doubt God’s Word and integrity. Unfortunately, many evangelists, pastors, and personal workers attempt to certify a person’s salvation apart from the convicting work of the Holy Spirit and the evidence of fruit with continuance in obedience to the Word (John 8:31). But we have no right to assure a person of something we cannot be certain is true. God’s own Holy Spirit will witness His reality to those who truly belong to Him (Rom. 8:14-16). Peter makes clear that one’s calling and choosing are made secure by increasing qualities of fruitfulness that demonstrate the genuineness of salvation and eliminate stumbling over doubt (2 Pet. 1:3-11). And our Lord teaches that some people appear saved, but are not (Matt. 13: 20-21). Quick and easy assurance can deceive.
The Word of God never returns empty handed, frustrated, and defeated. It always, and without exception, accomplishes the pleasure of the sovereign God because He has decreed that His divine plan shall prosper in each single detail (Isa. 55:11; Acts 13:48).
In a stock pot bring water to a boil. Add chicken, celery, carrot, onion,
bay leaves and salt, and simmer for 25 minutes. Remove chicken and take
meat from bones. Set meat aside and return bones to broth, continuing to
simmer. In another 4 quart pan, heat oil and flour. Cook this roux until a
nice brown color (30 minutes), stirring constantly. Add okra, onions,
celery, green pepper, and cook about 5 to 10 minutes. Add green onions,
garlic, bay leaves, thyme, marjoram, basil, tomatoes, ham and cooked
chicken meat. Strain stock and add to gumbo. Fry sausage, drain well, and
add to gumbo. Simmer 1-1/2 hours. Add Worcestershire sauce, salt and
pepper. Add Tabasco to taste. Serve over steamed rice in a bowl. Yield: 12
to 16 servings.
COURTNEY JACKSON
(MRS. J. PRESLEY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”
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