God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If your concept of God is only one that sees the Divine as a relational buddy that exists for the sole purpose of keeping you from hell and granting all your wishes while on earth, you will fall miserably short. If your concept of God is not resulting in fear, passion, excitement, reverence and awe, you will fall miserably short. I suggest based on the way many professing Christians obey the Bible, pray, conduct themselves in worship, view the local church and share their faith, the god they claim to worship is far from the God portrayed in the Bible, and the motivation for wholehearted biblical living is absent.
Christian living
The stakes in the current conflict over sex are more critical, more central, and more essential than in any controversy the church has ever known. This is a momentous statement, but I make it soberly, without exaggeration. Conflict over sex these days is not just challenging tradition, orthodoxy, and respect for authority in areas such as ordination, marriage, and gender roles. And it does not just affect critically important decisions like the sanctity of human life, the authority and trustworthiness of Scripture, the Trinity and the incarnation of Christ. Rather, war over sex among Christians is now raging over absolutely essential matters of faith without which no one can be a Christian in the first place – matters such as sin, salvation, the gospel and the identity of God Himself (Daniel Heimbach).
Cornish Hen Stuffed with Fruited Cornbread Stuffing
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CATEGORY
CUISINE
TAG
YIELD
Meats
Cornish
Poultry, Entrees
8
Servings
INGREDIENTS
8
Cornish Hens
Salt/pepper
Cinnamon
1/2
c
Butter, melted
2
ts
Salt
1
ts
Pepper
1
ts
Cinnamon
1
c
Port Wine
1
c
Fresh Squeezed Orange Juice
1
Orange Peel, chopped
3/4
c
Chicken Broth
INSTRUCTIONS
Wash and thoroughly dry Cornish hens. Season the inside of the bird with
salt, pepper and cinnamon. Stuff the birds, taking care not to pack the
cavity too tightly. Tie the legs together to maintain the shape during
roasting. Make a mixture of 1/2 cup melted butter, 2 teaspoons salt, 1
teaspoon pepper, 1 teaspoon cinnamon and brush this all over the birds.
Place breast down a rack in a shallow roasting pan and cook in a preheated
350~ oven for 45 minutes to an hour, basting every 10 minutes with the
following mixture: 1 cup Port wine mixed with 1 cup fresh squeezed orange
juice and the finely chopped peel of one orange. When birds have been
roasting for 20 minutes, turn them breast side up, baste and continue
roasting until bird is finished. NOTE: Add 3/4 cup chicken broth to the
bottom of the pan before you roast the chickens. If there is any basting
mixture left, add it to any accumulated juices on the bottom of the pan and
bring this to a boil just before serving. If you don't want to stuff the
birds, simply bake the stuffing right along with the hens, in a covered
casserole dish, removing the cover about 15 minutes before the birds are
cooked. A number of years ago I had a take out food shop and these hens
were one of the most popular poultry items we sold. I hope you enjoy them.
If you have any questions, please don't hesitate to contact me..Susan
MM Format Norma Wrenn npxr56b Fruited Cornbread Stuffing in another post
Submitted By JANIE BOURKE On 11-07-94
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding
<billspa@icanect.net> on Apr 14, 1997
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