Praise God, from Whom all blessings flow;
Praise Him, all creatures here below;
Praise Him above, ye heavenly host;
Praise Father, Son, and Holy Ghost.
At one point in my life, that was the only song I could sing that
would calm my son who was a teenager.
The Word of God says, MAKE A JOYFUL NOISE UNTO THE LORD. We need a
countinual attitude of thanksgiving to our heavenly Father that Christ liveth in me. Our
body is His temple.
So many times we have been encouraged by our fellow laborers in churches, in the Home
Office of BIMI, and by our missionaries, and national Christians. Praise the Lord for
those holding the ropes of encouragement! This month one assistant pastor shared his
excitement when a teenager trusted Christ for salvation in his Sunday school class. Three
months prior the pastor had left a tract and a Gospel witness at this young man's home.
God brought conviction in this young man in His time.
Daily we need to thank the Lord for what He is doing for us. We praise the Lord for
friends, family, churches, health, and protection. Praise the Lord for busy time, quiet
time, and time of work. Most of all, we praise the Lord for His Word, His Holy Spirit, and
the sweet communion that He gives through salvation in Christ.
One has said that we should always welcome others by running to meet them. Recently,
Frances Ford came out to greet us at Faith Baptist Church where Gary had served in
1972–73. What an honor! Her greeting meant so much to me. While there, Ray and
Shirley Powell invited us to their home where they served us this rich and delicious
dessert (see below). What a wonderful memory!
OREO FUDGE ICE CREAM DESSERT
Ingredients: 16 oz. pkg. of Oreo cookies
1 stick (1/2) cup butter or margarine
1/2 gallon of vanilla or chocolate ice cream
1 jar of hot fudge sundae topping
8 oz. of Cool Whip
toasted slivered almonds
Crush the package of Oreo cookies in a grinder or with a rolling pin and place in an 8
x 13 dish or pan. Pour melted butter over and press crumbs down into bottom of dish.
Slice 1/2 gallon of ice cream into rectangles and layer across crust. Melt fudge topping
for ONLY 15 seconds in microwave. Spread over top of the ice cream. This is difficult.
Spread Cool Whip on top. Toast sliced almonds ahead of time in 200 degree oven, being
careful not to over brown. Sprinkle toasted almonds on top of Cool Whip. Be sure to
freeze overnight for proper consistency before serving. Cut into small squares. This
dessert is very rich and decadent. Shirley and Roy Powell served this with coffee to us
and others in their home. What a wonderful memory!
Islander – November 2014