Name: Sausage Goulash
Ingredients: 1 pk Wall's pork sausages; (45g); 1 Onion finely chopped; 1 tb Butter; 1 tb Paprika; 4 tb Butter or margarine; melted; 1 tb White wine vinegar; 1 c Tomato juice; 1/4 c Sour cream; 2 ts Plain flour

It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.

Bill Arnold

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Walls	4	servings

INGREDIENTS

1	pk	Wall's pork sausages; (45g)
1		Onion finely chopped
1	tb	Butter
1	tb	Paprika
4	tb	Butter or margarine; melted
1	tb	White wine vinegar
1	c	Tomato juice
1/4	c	Sour cream
2	ts	Plain flour

INSTRUCTIONS

Arrange sausages in a heavy, unheated frying pan and cook slowly over low
heat until browned
Heat butter in a large saucepan and saute onion until soft and yellow. Do
not allow onion to brown
Sprinkle with paprika and caraway seeds, then continue to saute for another
4 minutes
Add vinegar and sausages, stir over low heat until sausages are well coated
with spices
Add tomato juice, cover and bring to the boil, reduce heat, simmer for 15
minutes
Stir in sour cream blended with flour and seasoned to taste with salt if
necessary
Heat thoroughly but do not boil: serve with parsley and rice
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