Name: Lebanese Stuffed Grape Leaves
Ingredients: 1 1/2 c Uncooked rice NOT instant; 2 ts Salt; 1 ts Pepper; 3/4 ts Allspice; 3/4 ts Cinnamon; 2 tb Melted butter; 2 lb Lean ground lamb; 100 Grape leaves; 1 Sliced fresh lemon

There is a vast difference between such an affection and that selfish and unhallowed friendship to God which terminates on our own happiness as its supreme motive and end. If a man in his supposed love to God has no ultimate regard except to his own happiness, if he delights in God not for what He is but for what He is to him, in such a sentiment there is no moral virtue. There is indeed great love of self but no true love of God. But where the enmity of the carnal mind is slain, the soul is reconciled to the divine character as it is. God Himself in the fullness of His manifested glory becomes the object of devout and delighted contemplation. In his more favored hours, the views of a good man are in a great measure diverted from himself. As his thoughts glance toward the varied excellence of the deity, he scarcely stops to inquire whether the being whose character fills his mind and in comparison of whose dignity and beauty all things are atoms and vanity will extend his mercy to him. His soul cleaves to God and in the warmth and fervor of devout affection, he can often say, “Whom have I in heaven but Thee, and there is none on the earth that I desire beside Thee, as the hart pants after the waterbrooks, so pants my soul after Thee, O God.”

Gardiner Spring

CATEGORY	CUISINE	TAG	YIELD
Meats	Lebanese	Appetizers	1	Servings

INGREDIENTS

1 1/2	c	Uncooked rice NOT instant
2	ts	Salt
1	ts	Pepper
3/4	ts	Allspice
3/4	ts	Cinnamon
2	tb	Melted butter
2	lb	Lean ground lamb
100		Grape leaves
1		Sliced fresh lemon

INSTRUCTIONS

Put the rice in a colander and rinse 3 times with cold water. Combine the
salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix
well. Add butter and lamb to rice and mix well. Place grape leaves in a
large bowl and cover with boiling water to soften. Remove and drain in
colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on
each leaf. Beginning at the stem end, roll the leaf up over the filling,
folding the sides of the leaf in, halfway toward the center, so the leaf is
a nicely tucked, tight little package by the time you reach the tip. Repeat
with remaining leaves and filling. Cover the bottom of a large pan with a
few of the grape leaves and the lemon slices. In neat rows, arrange the
stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top
of the grape leaves, so the bottom of the dish is pressing down on them.
Add water to the pan, bring to a boil, reduce heat and simmer on low for
about 35 minutes, or until stuffed grape leaves are tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”

When criticism comes, we must remember that our response is what we are modeling for others. The following principles help us eliminate defensiveness and pride: 1. Search for any part of the criticism that is true and own it (Psm. 51:4). 2. Make no demands on others to treat you as if there’d never been an offense (Psm. 138:6; Pro. 3:34; Mat. 3:12; 1 Pet. 5:6-7). 3. When a criticism has no merit, seek to understand how the person could’ve drawn their conclusions. 4. If a complaint is leveled with sinful attitudes, forgive the offense quickly and lavishly, exercise self-control, and respond with carefully chosen words and attitudes.

Jerry Wragg