The first [caveat] is concerning the matter which we hear, “Take heed what you hear,” (Mark 4:24). We must hear nothing with approval except what we know to be the word of God. We must, therefore, be well acquainted with the Scriptures ourselves, and by them test the things which we hear, whether they are the word of God or not, as the men of Berea did, Acts 17:11. The second caveat is concerning the manner of hearing, “Take heed how you hear,” (Luke 18:18). That which we know to be grounded upon the Scriptures we must receive, “not as the word of men, but, as it is in truth, the word of God,” (1 Thess. 2:13). We must with reverence attend to it; we must in our hearts believe, and we must in our lives obey it.

William Gouge

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking liv, Import	1	Servings

INGREDIENTS

2		Red onions; sliced
4	oz	Butter
1	c	Carrots; brunoised
1	lb	Orzo
4	c	Lamb stock; (up to 5)
1/4	c	Toasted ground coriander
2		Heads napa cabbage; chiffonaded

INSTRUCTIONS

In a saute pan, cook the onions with 1/2 of the butter. Add the carrots.
Add the orzo. Stir for 3 to 5 minutes then slowly add the stock. Season
with salt and pepper. Keep ladling in small portions of stock until the
orzo is al dente. Add coriander, stir to combine and then add the cabbage.
Cook until cabbage is soft but still fairly firm. Stir in remaining butter.
To serve, in a large pasta bowl, place a mound of the cabbage stew in the
center and top with a lamb shank. Ladle sauce and vegetables around the
edges. Garnish with thyme.
Recipe by: Cooking Live Show #CL9000
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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