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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Augustine rightly said, 'Fear is the response of the human heart when its one thing is threatened.' God has blessed all of our lives with many good things. We are to enjoy them and acknowledge God in gratitude, but we dare not make these good things our 'one thing', for in doing so, they become idols in our hearts. Like Augustine said, when we foolishly make these good things our one thing, fear will result when they are threatened. As a matter of fact, fear, worry, and anxiety are a good indication that we have created idols and feel in danger of losing them. Therefore, Christ's goal is to pull our heart away from these false gods and place our heart on the true God. Do you remember how Jesus praised Mary over Martha? Why? Because she chose God as her one thing. 'But the Lord answered and said to her, ';Martha, Martha, you are worried and bothered about so many things [and they were good things!]; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her ';' (Lk. 10:41-42). So when God is our one thing, we never need to fear because our one thing is never threatened nor will He ever be removed from our presence.
Randy Smith

Vitello Tonnato

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CATEGORY CUISINE TAG YIELD
Seafood Fish 1 Servings

INGREDIENTS

2 1/2 lb Lean veal roast; trtrussed
1 Carrot peeled and sliced
2 lg Onion thinly sliced
1 Celery ribs; chopped
4 Parsley stems
1 Bay leaf
1/4 c Dry white wine
1 c Mayonnaise pref. homemade
1 cn (7 oz) tuna in oil
6 Flat anchovy filets
1 c Extra virgin olive oil
3 tb Lemon juice
2 tb Capers;soaked in water and, drained
2 tb Gherkins; chopped
Pepper

INSTRUCTIONS

TUNA SAUCE
1. In a pot, just large enough to hold the veal put the meat,carrot,
onions,celery, parsley, bay leaf and just enough water to cover the meat.
2. Rmove the meat and set it aside.
3. Cover the pot and bring to a boil.
4. Once it boils, return th meat let boil again,cover the pot and turn down
the heat to cook at a gentle steady simmer for 2 hours.
5. Make the sauce:
6. Drain the canned tuna and put in a food processor with the anchovy,olive
oil, lemmon juice, capers and pepper. Process to a creamy,uniformly blended
sauce.
7. Gently fold this sauce into the mayonnaise to blend.
8. When the meat is done let it cool completely inth cooking liquid.
9. Add 1 tbs of the cold cooking liquid to the sauce.
10. Slice the meat thinly
11. Arrange on a plate inalternatingf layrs the meat and the sauce
finishing with a thiick layer of sauce to blanket the meat.
12. Decorate with the gherkins and extra capers
13. Cover with plasticwarp and chill at least 24 hours before serving
NOTES : I've made some changes from the original recipe.
Recipe by: Marcella Hazan,adpt by Miriam Podcameni Posvolsky
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on May 14, 1998

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