Let us all be on our guard against the love of money. The world is full of it in our days. The plague is abroad. Thousands who would abhor the idea of worshiping Juggernaut, are not ashamed to make an idol of gold. We are all liable to the infection, from the least to the greatest. We may love money without having it, just as we may have money without loving it. It is an evil that works very deceitfully. It carries us captives before we are aware of our chains. Once let it get the mastery, and it will harden, paralyze, scorch, freeze, blight, and wither our souls. It overthrew an apostle of Christ. Let us take heed that it does not overthrow us. One leak may sink a ship. One unmortified sin may ruin a soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Poultry, Meats	8	Servings

INGREDIENTS

1/2	c	Oil
		Salt
		Pepper
		Garlic
2	tb	Vinegar
1	ts	Sugar
1	ts	Paprika
2	tb	Onion, chopped
1/4	c	Wine, white
2	tb	Worchestershire sauce
1	ts	Tabasco sauce

INSTRUCTIONS

Marinate the pheasant pieces in the above sauce for 2-3 hours.
Turn pieces of meat in sauce once or twice. If birds are apparently old and
tough, let them simmer in marinade sauce 1/2 hour.
Remove meat from sauce and place on charcoal grill. Brush the meat
frequently with marinade sauce until deep brown and well done. Don't place
charcoal briquets closer than 1 inch abart or the fire will be too hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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