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Before making any resolution: 1. Consider the Scriptures carefully. Some matters for the Christian are clearly commanded or forbidden in the Bible… Other matters are not so clearly or specifically commanded or forbidden… It is in these areas where it is often profitable to make a specific personal resolution. 2. Consider your other necessary duties. As Christians, we have a number of pre-existing responsibilities that must take precedence over personal resolutions… Before making any personal resolution, ask yourself how it will affect other essential things (that God has commanded of you). 3. Consider how your family, your church, and the reputation of Christ in a watching world will be affected, either by your faithfulness, or by your failure to follow through (Luke 14:28-30). 4. (Consider) your motives… a. Is it truly my goal in making this resolution to glorify God through obedience and self-discipline and to receive the praise that comes only from Him? Or am I trying to gain the approval and admiration of people? (cf. Luke 6:26; 1 Cor. 4:3-5). b. Am I trying to appease my conscience by doing well in this one area in order to distract myself from conviction of another sinful behavior? (cf. Matthew 15:1-6). c. Am I acting defensively, angrily, or in prideful response to criticism from another person? In other words, do I have a sort of “I’ll show them” motive for making this resolution? (cf. Phil. 2:3). 5. Consider the cost. We don’t generally need to resolve to do the easy things. The difficulty, discomfort, self-denial, and even sometimes persecution involved in the Christian’s pursuit of holiness are the very aspects that make personal resolution necessary. Consider these carefully, weighing them opposite the rewards. Then determine that by God’s strength you will endure, understanding the price you must pay, and knowing that what you are doing is good and right.
Daryl Wingerd

Low Country Oyster Loaf

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs French Main dish, Seafood 6 Servings

INGREDIENTS

1 French bread loaf; (14oz)
1/2 c Butter (or marg.)
1 tb Onion; minced
1/2 ts Thyme
1/2 ts Basil
1/2 ts Paprika
Parsley
6 Lemon wedges
1 pt Oysters; drained
1 Egg; well beaten
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Cracker crumbs; fine
1/4 c Butter (or marg.); melted

INSTRUCTIONS

OYSTER FILLING
Slice bread in half lenghtwise; scoop out soft center of lower half and
save for use in other dishes.  Place both halves of loaf, cut side up, on
cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and
paprika.  Brush 2/3 of butter mixture over cut sides of bread, covering
completely. Bake at 350 degrees for 15 minutes or until slightly toasted.
Fill lower half of bread with Oyster Fillkng; cover with top half, and
brush with remaining seasoned butter. Bake an additional 5 to 10 minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of
lemon.  Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
pepper in small bowl. Dip oysters into egg mixture; then coat with cracker
crumbs. Saute oysters in butter until golden brown.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy
Coleman.

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