Name: Turkey Soup From Loren Martin
Ingredients: 1 Meaty turkey carcass, left; Over from 20 pound bird; 4 qt Water or broth; 1 tb Chopped garlic; 3 c Chopped celery; 1 Large onion, quartered; 2 tb Peppercorns; 2 c Chopped carrots; 6 Whole bay leaves; 1 tb Sweet basil, dried; 2 tb Whole dried Tarragon; 1 c Chopped fresh parsley; 1 c Wild rice; Salt and pepper to taste

1. The Will of God for Marriage Was Expressed in Creation: Jesus confirmed God’s will in creation when He said in Matthew 19:4-6, “Have you not read that He who created them from the beginning made them male and female, and said, ‘Therefore a man shall leave his father and his mother and hold fast to his wife, and they shall become one flesh’? So they are no longer two but one flesh. What therefore God has joined together, let not man separate.” That’s the Bible’s teaching and the Bible’s assumption from cover to cover. Marriage is one woman and one man becoming one flesh by covenant and sexual union. 2. There Is No Such Thing as Homosexual Marriage in the Eyes of God: The other biblical reason marriage cannot be between two men or two women is that, on the one hand, the Bible defines homosexual behavior as “dishonorable” and “shameless” and “contrary to nature” (Romans 1:26-27), but on the other hand the Bible says that marriage is to be “held in honor” (Hebrews 13:4). Marriage does not produce shame. And marriage is not contrary to nature. There is therefore no such thing as homosexual marriage in the eyes of God. And there should not be in the eyes of his people – no matter what the state says.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups, Poultry, Cyberealm	12	Servings

INGREDIENTS

1		Meaty turkey carcass, left
		Over from 20 pound bird
4	qt	Water or broth
1	tb	Chopped garlic
3	c	Chopped celery
1		Large onion, quartered
2	tb	Peppercorns
2	c	Chopped carrots
6		Whole bay leaves
1	tb	Sweet basil, dried
2	tb	Whole dried Tarragon
1	c	Chopped fresh parsley
1	c	Wild rice
		Salt and pepper to taste

INSTRUCTIONS

Take the meat off the turkey carcass as soon as dinner is over and toss the
carcass into a large pot.  Add all of the spices and water (or broth). I
usually also add a cup or two of white wine. Bring to a boil and then
reduce heat to simmer for an additional 6-8 hours. Cool the soup and
strain. If you wish, skim any fat from the broth at this point. Return the
broth to the pot, add large pieces of cooked turkey and any coarsely
chopped fresh vegetables you wish to the mixture; add wild rice, barley, or
whatever legume you wish, and simmer (covered) until the rice is done and
the vegetables are crisp-tender. Enjoy......this also freezes well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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