Name: Christmas Waldorf
Ingredients: 2 pk Gelatin; 1/3 c Sugar; 1/2 c Water or wine; boiling; 3 1/2 c Cranberry juice cocktail; 1/2 c Celery; chopped; 1/3 c Black walnuts

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains		Congealed	10	Servings

INGREDIENTS

2	pk	Gelatin
1/3	c	Sugar
1/2	c	Water or wine; boiling
3 1/2	c	Cranberry juice cocktail
1/2	c	Celery; chopped
1/3	c	Black walnuts

INSTRUCTIONS

Mix unflavored gelatin with sugar, add boiling water and stir until gelatin
is dissolved. Add cranberry juice. Chill. stiring occasionally, until
mixture is the consistency of unbeaten egg whites. Fold in remaining
ingredients. Pour into 2 quart mold or an 8" square pan; chill until firm.
To serve, unmold or cut into 4" squares and serve on lettuce lined plates.
Above is the original recipe. But the gelatin needs to be disolved in a bit
of cold water first. Mix the boiling water and sugar and dissolve - THEN
add the gelatin and stir until the gelatin is dissolved. Also I think it
needs 3 packages of gelatin and I like it with white zinfindel instead of
water.
NOTES : Read directions before starting recipe
Recipe by: Terry Pogue/[email protected]
Posted to recipelu-digest Volume 01 Number 287 by Terry Pogue
<[email protected]> on Nov 22, 1997

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