God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The same Greek word can be translated “temptation” and “test.” They are a world apart and context determines which translation to use. Satan is the one who tempts us to sin. God is the one who tests us to righteousness. Satan wants to destroy us. He wants to weaken our faith. He wants us to spiritually fail. On the other hand, our Lord is forever testing us. His goal though tests, often in the form of trials, is to make us spiritually stronger, refine our character and increase our faith. Part of the test at times is overcoming the temptation. It is the Lord in His sovereignty who sends test. “Jesus was led by the Spirit into the wilderness to be tempted by the devil” (Mt. 4:1). However, it is during these tests that Satan finds His greatest opportunity to tempt us. So when the heat in life is turned up, will we trust God and walk by faith in His commandments or will we listen to the “father of lies” and sin? The prayer here is that the Lord will help us pursue righteous actions as we emerge from the test spiritually victorious.
Randy Smith
Emeril’s Crab Meat Deviled Eggs
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Meats
G, M
1
Servings
INGREDIENTS
1
Dozen hard boiled eggs; shelled and cut into half
1/4
c
Mayonnaise
1/2
lb
Lump crab meat; shelled and picked for cartilage
1
ts
Minced garlic
1
tb
Minced capers
2
tb
Caper juice
Salt
Freshly ground white pepper
1
tb
Finely chopped fresh parsley leaves
INSTRUCTIONS
Remove the yolks from the whites and place in a mixing bowl. Using the back
of a fork, break the yolks into small pieces. Add the mayonnaise, crab
meat, garlic, capers and caper juice. Mix well. Season the mixture with
salt and pepper. Spoon the mixture into the white halves. Chill the eggs
completely and garnish with parsley.
Yields: 2 dozen eggs
Airdate: 4/10/98:
What else could Emeril Lagasse cook up for Easter besides some delicious
eggs?
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MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/15/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 14, 1998
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