Had communion this morning. Communion stirs my soul to the core. It rattles me. What a reflective time. A time to reflect on Jesus……..A time to reflect on me. I am a sinner and I have been forgiven of my sins…..past, present and future. I need to be reminded. That’s what communion is all about……what our precious Savior has done for us. Those precious few minutes during Communion, many thoughts and emotions pass through my being. I’ll name a few: unworthy, grateful, happy, very sad, forgiven, crushed, thankful, tearful, serious, honest, ashamed, joyous, accepted, LOVED.
Oh what the Son of God went through to have a relationship with humanity because of LOVE.
“He himself bore our sins in his body on the tree, so that we might die to sins and live for righteousness; by his wounds you have been healed. For you were like sheep going astray, but now you have returned to the Shepherd and Overseer of your souls,” I Peter 2: 24,25.
He bridged the gap so that we might choose a relationship of love with Jesus Christ; surrender to Him, follow Him, serve Him and have eternal life with Him. And yet, many won’t……………………….and many don’t because they haven’t been reached with the Good News, the Gospel.
When I take communion, I always think of Easter, as this HOLY day…..holy weekend, is what it’s all about. Our Jesus was not just a human being. He showed that He is God as He didn’t stay in the grave. There are no bones. The tomb is empty, and He resurrected.
With this special holiday comes special celebrations with special foods, traditions, special garb, games, etc.
The recipe box is open today, as I’m beginning to prepare for this special holiday.
I call this particular recipe my Easter salad because I’ve made it (in a variety of ways) for many an Easter Sunday dinner. I like it because it’s colorful. I like it because it is a make-ahead recipe. And I like it because it has become a tradition. If I don’t dig out the Tupperware mold, I mold it in a bundt cake pan….it works, too.
I’ve been at this cooking thing for quite some time now…This particular recipe card doesn’t look too bad, but it is getting beaten up around the edges and spotted here and there. So, here it is:
- 1 6 oz pkg lemon-flavored gelatin
- ¼ C sugar
- 1 t finely shredded lemon peel
- 2 T lemon juice
- 1½ C whipping cream
- 2 Kiwi
- 1 C raspberries
- In medium saucepan combine gelatin, sugar, lemon peel, lemon juice and 1 C water.. Cook and stir over medium heat til gelatin is dissolved. Remove from heat. Stir in 1 C ice water. Place saucepan in ice water to chill; stir occasionally.
- When gelatin mixture becomes syrupy, in mixing bowl beat whipping cream to soft peaks. When gelatin mixture is consistency of egg whites, fold in whipped cream. Pour gelatin mixture into Tupperware mold (or bundt cake pan). Apply seal; refrigerate for 4-6 hours or til set. Before serving, let dessert stand in mold at room temperature for 15 min. To unmold dessert, remove large seal; center an inverted serving plate over the mold. Holding tightly, invert plate and mold. Remove smaller seal. Fill center of dessert with kiwi slices and raspberries, if desired. Serves 8-10
It’s time to begin the preparation for the celebration of Easter. Join me in making this easy and pretty Easter salad. It may just become a tradition in your home and family as well. And as you begin your preparations, prepare your heart to deepen your relationship with Jesus. He died for us so that we could live a fulfilled life on this earth, with heaven awaiting. If you haven’t chosen yet to accept Christ as your Savior, today is the day. Click on devotions at the top of the blog, then “A relationship with Jesus Christ.”