Think about it. If love is the dominant mark of our lives as it should be, what does it say about us if we claim to believe the Gospel, but fail to share it with others? In other words, we acknowledge that in Christ we have abundant life and the fullness of joy (Jn. 10:10). We accept the fact that Jesus said, 'I am the way, and the truth, and the life; no one comes to the Father but through Me' (Jn. 14:6). And we believe the wages of sin are an eternal death in hell (Rom. 6:23). Once again, what does it say about us if we claim to believe the Gospel, but fail to share it with others whereby they might experience the same blessings?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	German	Meats, Pork, Main dish, German	2	Servings

INGREDIENTS

1	sm	Leek
1		Celery stalk
1		Carrot
1		Onion
2		Meaty pork hocks
		Salt
		Black pepper corns
2	tb	Cooking fat =OR= vegetable shortening.
	pn	Cumin, if desired
		Beer or water

INSTRUCTIONS

Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced
vegetables, salt and peppercorns in water to cover 2 to 3 hours or until
tender. Avoid overcooking. Remove from water; drain well reserving
vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or
shortening in an enamel-lined, cast-iron pan. Add drained pork hocks,
cooked vegetables and a small amount of cooking liquid. Bake 30 minutes.
Moisten meat frequently with more cooking liquid. Before meat is fully
cooked, sprinkle with beer or water in which a good amount of salt has been
dissolved. Add cumin to increase flavor, if desired. Serve with potato or
white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and
cooking liquid are strained and served as an accompanying sauce.
The Best of German Cooking by Edda Meyer-Berkhout
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”