Name: Strawberries with Champagne Ice
Ingredients: 2 md Oranges; 1 md Lemon; 1 1/2 c Water; 3/4 c Sugar; 3 tb Orange-flavored liqueur; 2 c Champagne; 2 c Fresh strawberries; 1 c Champagne; 1 tb Sugar

You see, when God’s judgement came upon Israel from the Babylonians, the prophets all said the nation would know that judgment has come because they will hear “a nation whose language you do not know, nor can you understand what they say (Jer. 5:15) and “unintelligible speech which no one comprehends, of a stammering tongue which no one understands” (Isa. 33:19) and “through stammering lips and a foreign tongue (Isa. 28:11). That final verse is quoted by Paul in the famous “tongues chapter” in 1 Corinthians 14. Therefore, in the same way, people speaking foreign languages (Acts 2, 10, 19) was a sign to the Jews that judgment was once again upon the nation.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	American		1	servings

INGREDIENTS

2	md	Oranges
1	md	Lemon
1 1/2	c	Water
3/4	c	Sugar
3	tb	Orange-flavored liqueur
2	c	Champagne
2	c	Fresh strawberries
1	c	Champagne
1	tb	Sugar

INSTRUCTIONS

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 14-
1/2 cup per serving
1. With a vegetable peeler, peel zest in strips from oranges and lemon.
2. Squeeze juice from oranges and lemon.
3. In a large saucepan, combine water, 3/4 cup sugar, and citrus zest.
4. Bring mixture to a boil over medium-high heat; boil for 5 minutes.
5. Remove from heat. Discard zest.
6. Pour liquid into a large bowl and stir in orange and lemon juices and
liqueur.
7. Cover and refrigerate for 2 hours.
8. Stir 2 cups champagne into juice mixture.
9. Pour into 8-inch square pan and freeze until slushy, 2-1/2 to 3 hours.
10. Beat juice mixture in a mixing bowl or process in a food processor or
blender until smooth.
11. Pour back into pan and refreeze for 2 to 3 hours, stirring
occasionally.
12. Meanwhile, hull strawberries and cut in half.
13. Put in a medium bowl and stir in 1 cup champagne and 1 tablespoon
sugar.
14. Cover and refrigerate for at least 2 hours.
15. Place strawberries in goblets and fill with champagne ice.
Nutritional Information Per Serving: Calories 99; Protein 0 g;
Carbohydrates 15 g; Cholesterol 0 mg; Total Fat 0 g; Saturated 0 g;
Polyunsaturated 0 g; Monounsaturated 0 g; Fiber 0 g; Sodium 5 mg
Source: The New American Heart Association Cookbook (Random House, 1999)
Posted to The Gourmet Connection Recipe Page Newsletter  by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Christ gives Life!”

A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness. The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release. One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.

Frederick Farrar