God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
While researching the biblical principles of giving, I considered the subject of worship. Frankly, I had never before studied worship in detail to find out God’s point of view. I have come to the conclusion that giving, along with our thanksgiving and praise, is worship. In the past I made pledges to my church to be paid on a yearly basis. Once a month, I would write a check while in church and drop it in the collection plate. Sometimes I would mail a check from my office. My objective was for the church to get the total pledge before the end of the year. Though I had already experienced the joy of giving, the act of making my gift had little relationship to worship. While I was writing this book God convicted me to begin giving every time I went to church. The verse that spoke to me about this Deuteronomy 16:16: “Do not appear before Me empty-handed.” When I started doing this, if a check were not handy, I gave cash. At first I thought about keeping up with the money given. Then God convicted me again. He seemed to say, “You do not need to keep up with the amount of cash. Give to Me simply out of a heart of love, and see how much you enjoy the service.” I made this change in giving habits, and it has greatly enhanced my joy in our worship services (Wayne Watts).
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Club Forest Parmesan Black Olive Salad Dressing
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
Salad, Dressings
1
Servings
INGREDIENTS
1 1/2
ts
Cracked black pepper
1/4
ts
Lemon pepper
1/4
ts
Celery salt
1/8
ts
Salt
1/4
ts
Hot pepper sauce
1/4
ts
Worcestershire sauce
1
pn
Cayenne pepper
1/4
ts
Garlic powder
1/4
ts
Onion powder
1/8
c
Red wine vinegar
1 1/2
ts
Freshly squeezed lemon juice
1/4
c
Sour cream
1 1/2
c
Good-quality mayonnaise
2
tb
Diced black olives
6
tb
Grated Parmesan cheese
2
tb
Freshly shredded Parmesan cheese
2
tb
Buttermilk; (about)
INSTRUCTIONS
Using wire whisk or food processor, combine seasonings with vinegar and
lemon juice. Mix well.
Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix
to combine. Gradually add buttermilk until dressing reaches a thick but
pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing.
Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks.
After refrigeration, dressing will become thicker. Thin before serving by
whisking in a little additional buttermilk.
NOTES : From: Resturant Recipe
Posted to recipelu-digest by Aquasea221 <Aquasea221@aol.com> on Mar 1, 1998
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