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How do you recognize abusive leadership? Abusive churches and Christian leaders characteristically: Make dogmatic prescriptions in places where Scripture is silent. Rely on intelligence, humor, charm, guilt, emotions, or threats rather than on God’s Word and prayer (see Acts 6:4). Play favorites. Punish those who disagree. Employ extreme forms of communication (tempers, silent treatment). Recommend courses of action which always, somehow, improves the leader’s own situation, even at the expense of others. Seldom do good deeds in secret. Seldom encourage. Seldom give the benefit of the doubt. Emphasize outward conformity, rather than repentance of heart. Preach, counsel, disciple, and oversee the church with lips that fail to ground everything in what Christ has done in the gospel and to give glory to God.
Jonathan Leeman

Genesis 3:6 tells us that after Eve was tempted by the serpent that “she took from its fruit and ate; and she gave also to her husband with her, and he ate.” Both were guilty, but I’d say the fall was primary Eve’s fault. But who did God blame? According to verse 9, “Then the LORD God called to the man.” Adam was held responsible. The fall is not known as “Eve’s Sin”, but throughout the Bible as “Adam’s sin.” And Jesus came to be the “second Adam” to fix the mess that the “first Adam” created. God expects the man to provide leadership.
Randy Smith

Crab Pies

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Meats Swiss Seafood 4 Servings

INGREDIENTS

1 Stick butter
6 tb Cornstarch
1/2 pt Whipping cream
2/3 c Milk
6 Green onions; chopped (keep tops separated from white part)
1/2 lb Swiss cheese; grated
1 lb Crabmeat; drained
1 ts Worcestershire sauce
1 ds Cayenne
1 tb Cooking sherry
3 dr Tabasco

INSTRUCTIONS

Melt butter and add cornstarch; blend. Add cream and milk slowly,
stirring to blend well. Add onion bottoms and crab; cook on medium heat
until thick. Lower heat and add cheese. Add Worcestershire sauce, hot sauce
and cayenne pepper; cook until desired thickness. After cooking, remove
from heat and add green onion tops. Serve in tort shells, patty shells or
as a dip. Garnish with parsley and paprika. Serves 4.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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