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When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.
Randy Smith

Goose Stuffed with Apples – Pennsylvania Dutch

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CATEGORY CUISINE TAG YIELD
Dutch Main dish, Goose, Penn dutch 1 Servings

INGREDIENTS

1 Goose; 7 to 8 pounds
Salt
1 1/2 lb Peeled; quartered apples
1/2 c Currants
1 1/2 pt Water
1/2 Sliced onion
6 Peppercorns
2 tb Flour

INSTRUCTIONS

Clean and dress the goose, cutting off wings, head, neck and feet. Trim off
all fat and soak this fat in cold water for 15 minutes. Rub goose with salt
inside and outside. Mix the apples well with the currants and stuff into
the goose, then sew up. Put the goose in the oven in a covered roasting pan
with the water, sliced onion and peppercorns, and roast for 1 hour. Remove
the cover then start basting with the drippings every 10 to 15 minutes. If
the water boils down, add spoonfuls of it so the fat will not get too
brown. It may require from 2 to 3 hours roasting before the goose is well
done and crisp. Sprinkle a tablespoonful of cold water over the skin to
make it more crisp. Make gravy with flour. Skim off grease if too
plentiful.
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published
by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997

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