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Passover Meal - The Prepared Table: Day 20

Scriptures: Exodus 12:1-30

Song of Praise: Doxology


Israel was taken captive by Egypt, and made into slaves.

There they remained as Egypt's slaves for over 400 years.

Moses was called to deliver the Israelites out of Egypt, and out of slavery.

Moses would lead them into a distant land that God promised to them as an inheritance.

The problem was, Egypt wasn't very fond of God's rescue plan.

Still, God instructed Moses to go to Pharaoh and demand the release of the Israelites.

After much protest from Pharaoh, and as a punishment for his disobedience, God sent plagues to Egypt; ten plagues to be exact.

God sent swarms of frogs, painful boils, even the destruction of hail, yet, ever stubborn until the end, Pharaoh refused to obey God.

For God's final plague, He promised Pharaoh that He himself would act as the final judgment on Egypt; visiting homes and killing every firstborn found in each home.

Because of His mercy, God gave Moses further instructions, explicitly outlining a feast, guaranteeing Moses and his people sanctuary.

Don't skip past this little detail- the Israelites were instructed to feast during God's judgment.

Instead of sorrow, like the pagan Egyptians were about to experience, God's people were promised a feast.

If the Israelites wanted to escape God's judgment, they must keep the feast exactly as God instructed, with no exceptions.

A lamb was to be slaughtered, and its blood was to be put on the doorpost of the family's home. This marked the home 'safe' from God's judgment.

The food and how it was to be prepared was all detailed by God.

Surely, as it was promised, God did pass through the land of Egypt.

Moans and shrieking could be heard from the pagan homes, but God's people, if obedient, were safe.

God told His people to keep the feast of Passover forever.

Long after the Israelites left Egypt, the future generations asked about the origins of the Passover feast. The story of God's deliverance was retold to consecutive generations of Israelites.

God intended for this to be so, telling Moses to disciple the younger children in this manner.

The Passover feast is so full of Biblical imagery, that we cannot possibly exhaust it's depths today.

However, one of the primary ways that this narrative points us to greater substance is found in 1 Corinthians 5:7,

"cleanse out the old leaven that you may be a new lump, as you really are unleavened. For Christ, our Passover lamb, has been sacrificed".

Christ is the Passover lamb, sacrificed for the sake of His people, in order that the judgment of God might passover them. Jesus received the fullness of God's wrath so that the judgment we deserve would be satisfied in Him.

While still in Egypt, the Israelites were told to prepare a table and a feast while the pagan's outside gloated in their disobedience.

Pharaoh and the pagan Egyptians did not fear or obey God, the result was just, yet catastrophic.

For those of us found in Christ, there is no need to fear impending judgement. Our Passover Lamb has joyfully obeyed God and shed His blood, shedding it upon the posts of His cross for us.

The feast of Passover also symbolizes covenant fellowship with God.

During His own celebration of the Passover feast with His disciples, Jesus instituted the sacrament of communion,

thus establishing the ultimate fulfillment to the Passover feast.

Now, when Christians gather on the Lord's Day to worship God, and receive Communion, we experience fellowship with God, dining with Him in joy as we continue to keep the feast.


May the Lord bless you and keep you;

May the Lord make his face to shine upon you and be gracious to you;

May the Lord lift up his countenance upon you and give you peace.

Numbers 6:24-26

Table Talk Questions:

How was Israel to escape the Judgement of God upon Egypt?

How is Jesus like our Passover lamb?

What new covenant Sacrament is given to us that we may keep the feast of Passover still?

Meal: Caprese Salad, Stuffed Shells, Smashed Potatoes & Green Beans, & No-Bake Eclair Cake


Stuffed Shells

Prep and Cook Time: 1 hour

Serves: 6

1 jar Marinara

1 box large Pasta Shells

2 (15 ounce) containers of Ricotta Cheese

2 cups chopped Spinach

½ teaspoon Basil

Salt and Pepper

3 cups Mozzarella cheese

1 cup Parmesan cheese


In a large pot of heavily salted, boiling water, cook your pasta shells JUST to al dente.

Take caution not to overcook or your shells will break easily.

In a large bowl, combine ricotta cheese, uncooked spinach, salt, pepper, basil, and 2 Cups of mozzarella cheese.

Mix well.

Fill your shells with cheese mixture and place.

In a 9x13 pan.

Cover with marinara sauce and sprinkle remaining cheese.

Bake at 350°F for 25 minutes

Smash Potatoes & Green Beans

Prep and Cook Time: 45 minutes

Serves: 4-6

1 ½ pounds Mini Potatoes

2 cups Green Beans

1 small Onion chopped

Olive Oil, to drizzle

1 Tablespoon Garlic Powder

Salt & Pepper

1 teaspoon Parsley


Boil the whole mini potatoes (skin and all) for about 5-8 minutes, or until they become tender enough to smash down with a fork.

Drain them and let them cool for a few minutes before you handle them.

While waiting, prepare your green beans and onions.

Cover a large sheet pan with foil, and add your onions, beans, and potatoes. Drizzle them all with olive oil and swish them around to coat them. Grab a fork and smash down your potatoes onto the sheet pan, making a mini patty/cake.

Sprinkle your seasonings over all the veggies.

Bake at 450° until the green beans and onions become tender. About 10-15 minutes.

Serve hot

Caprese Salad

Prep and Cook Time: 15 minutes

Serves: 8

16 ounces Fresh Mozzarella, sliced

2-3 fresh Tomatoes, thinly sliced

1 large bunch Fresh Basil

Reduced Balsamic Vinegar

Salt & Pepper


On a serving platter alternate arranging a slice of mozzarella, sliced tomato, and a sprig of basil. Once your platter is arranged how you'd like, lightly drizzle over all your ingredients with reduced balsamic, and salt and pepper.

Serve cold or at room temperature.

No Bake Eclair Cake

Prep and Cook Time: 30 minutes + 1 hour to set

*Can be made in the morning to set all day.

Serves: 8-10

2- 3.5 ounce package of Instant Vanilla Pudding Mix

3 cups Milk

1 Tub Chocolate Frosting

1- 8 ounce container of Whipped Topping (Cool Whip), thawed

2 sleeves Graham Cracker squares


In a medium bowl, mix together the pudding mix, milk, and cool whip

In a 9x13 Baking dish, arrange a single layer of graham cracker squares on the bottom of the pan.

Spread half of the pudding mixture on top of the crackers.

Layer another layer of graham crackers over the pudding mixture.

Layer the other half of the pudding mixture on top of the crackers.

Top with a final layer of graham crackers.

Put the tub of chocolate frosting in the microwave for about 15 seconds, to soften (remove lid and aluminum foil top before microwaving).

Take out and stir frosting.

It should be easily spreadable.

Evenly spread chocolate frosting all over the top layer of graham crackers.

Place plastic wrap over the top of dish and put back into the fridge.

The graham crackers need time to soften, allow them to set for as long as possible.

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