If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits		Main dish, Beef, Fruits, Spices, Meats	4	Servings

INGREDIENTS

4		Beef tenderloin steaks, cut 1 inch thick
2	ts	Coarse grind black pepper
1/2	c	Orange marmalade
4	ts	Cider vinegar
1/2	ts	Ground ginger

INSTRUCTIONS

Press pepper evenly into both sides of beef steaks. Place on rack in
broiler pan so surface of meat is 2 to 3 inches from the heat. Combine
marmalade, vinegar and ginger. Brush top of steaks with half of marmalade
mixture.  Broil steaks 10 to 15 minutes for rare (140-degrees F.) to medium
(160-degree F.), turning once and brushing with remaining marmalade
mixture.  Four servings.  Serving suggestion.  Steamed new potatoes and
microwaved asparagus and baby carrots.
SOURCE: Better Homes and Gardens, September 1992; shared by Cate Vanicek.

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