God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.
This is from Good Housekeeping.
1. Preheat oven to 450 degrees F. Spray 2 small cookie sheets with nonstick
cooking spray. Place eggplant slices on cookie sheets; brush with 3
tablespoons olive oil. Bake eggplant 20 minutes, until soft and browned,
rotating cookie sheets between upper and lower racks halfway through baking
time. Remove eggplant from oven; turn oven control to 375 degrees F.
2. Meanwhile, in 12-inch skillet (at least 2 inches deep) over medium-high
heat, in 1 tablespoon hot olive oil, cook ground lamb, onion, and garlic
until browned, about 15 minutes. Stir in cumin, cinnamon, 1 teaspoon salt,
and 1/4 teaspoon pepper; cook 1 minute longer. Remove skillet from heat;
add tomatoes with their purée, stirring with spoon to break them up.
3. Break eggs into small bowl; beat lightly with wire whisk or fork; set
aside. In 3-quart saucepan over medium heat, in 1 tablespoon hot olive oil,
cook flour 1 minute (mixture will appear dry and crumbly). With wire whisk,
gradually beat in milk; cook until mixture boils and thickens, about 15
minutes. Remove saucepan from heat. Gradually beat small amount of hot milk
mixture into eggs. Return egg mixture to saucepan, beating to combine. Stir
in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. In shallow 3 1/2- to 4-quart casserole or 13" by 9" glass or ceramic
baking dish, arrange half of eggplant slices, overlapping slices to fit if
necessary; top with half of meat mixture. Repeat with remaining eggplant
slices and meat mixture; pour egg mixture over top. Bake casserole 35 to 40
minutes until top is puffed and golden and casserole is heated through.
Each serving: About 460 calories, 22 g protein, 19 g carbohydrate, 33 g
total fat (13 g saturated), 162 mg cholesterol, 570 mg sodium.
Posted to EAT-L Digest 31 October 96
Date: Fri, 1 Nov 1996 10:43:39 -0800
From: Pamela Ramsey <risha@EROLS.COM>
A Message from our Provider:
“Hurting? No one understands like Jesus”
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