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January 18, 2009

Jesus! Jesus! Just Cry Out - Jesus!

Taken from Joyce Meyer, daily calendar:
A pastor friend of mine was driving through an intersection one day and his little three- or four-year-old son was in the car with him. He did not realize that the car door on the passenger side was not secured tightly, and he made a sharp turn. This happened before seat belt laws were passed, and the child was not wearing one. The car door flew open, and the little boy rolled out of the vehicle right into the middle of four-way traffic! The last thing my friend saw was a set of fast-moving car wheels just about to run over his son. All he knew to do was cry, "Jesus!" As soon as he stopped his car, he jumped out and ran to his son, who was perfectly all right. But the man driving the car that had almost hit the child was hysterical. My friend tried to comfort him. "Don't be upset!" he said. "My son is all right. Just thank God you were able to stop!" "You don't understand!" the man responded, "I never touched my brakes!"

This was a crisis situation. There was no time for anyone to do anything, no time to think, plan or reason. Althrough there was nothing man could do, the Name of Jesus prevailed. Miracle-working power came on the scene, and the boy's life was spared. (See Proverbs 18:10)

January 3, 2009

Benihana Magic Mustard Sauce

3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove

In a small bowl,
   blend mustard and water into a paste.
Pour paste into blender container;
   add remaining ingredients and process
      about 1 minute or until smooth.

Makes 6 servings, about 2 Tb. each.

January 2, 2009

Benihana's Ginger Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a blender.
Blend on high speed for about 30 seconds
     or until all of the ginger is well−pureed.
Makes 1 3/4 cups.