The heir of heaven serves his Lord simply out of gratitude; he has no salvation to gain, no heaven to lose; … now, out of love to the God who chose him, and who gave so great a price for his redemption, he desires to lay out himself entirely to his Master’s service. O you who are seeking salvation by the works of the law, what a miserable life your must be!… you have that if you diligently persevere in obedience, you may perhaps obtain eternal life, though, alas! None of you dare to pretend that you have attained it. You toil and toil and toil, but you never get that which you toil after, and you never will, for, “by the works of the law there shall no flesh living be justified”… The child of God works not for life; he does not work to be saved, he works because he is saved.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	Scottish	Polkadot, Lisa, Ground meat, Scottish, Holidays	4	Servings

INGREDIENTS

1	lb	Lean ground beef
1		Egg, slightly beaten
3	tb	Flour
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
3	tb	Minced onion
3	tb	Vegetable oil
1/3	c	Chicken broth
1		8-oounce can crushed pineapple, drained
1 1/2	tb	Cornstarch
1/4	c	Sugar
3	tb	Soy sauce
3	tb	Plain red wine vinegar
2	tb	Water
1/4	c	Scotch whiskey
1/3	c	Chicken proth
1/2	c	Diced green pepper

INSTRUCTIONS

SCOTTISH SAUCE
Combine first six ingredients.  Gently shape into balls about 1 inch in
diameter (If you have a melon baller, it helps standardize the size of
balls.)  Brown all over in aoil in 10-inch frying pan. Remove from pan and
drain on paper towels.  Drain pan, retaining about 1 tablespoon oil. Add
broth and drained pineapple.  Simmer for 5 minutes. Meanwhile, make the
following Scottish Sauce.
Combine all ingredients except green papper and mix until smooth. Stir into
skillet with pineapple mixture and cook until sauce has thickened. Add
meatballs and green pepper.  Cook gently about 10 minutes more. Serve with
rice.
You might serve these on December 31 to mark Hogmanay, the Scottish
celebration of New Year's Eve.
Source:  The Savannah Sampler Cookbook by Margaret Wayt DeBolt
* The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9

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