CATEGORY	CUISINE	TAG	YIELD
	French	Sauces	1	Batch

INGREDIENTS

1/3	c	Lard or oil
1/2	lg	Yellow onion
1/3	c	Flour
1	tb	Paprika

INSTRUCTIONS

Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat.
Cut half of a large yellow onion into small pieces and simmer in the lard
until transparent. Add 1/3 to 1/2 cup flour and stir constantly until flour
is dark brown.  Add 1 tablespoon paprika; stir into paste and pour the
paste over the Cuspajs (recipe separate). Serve in large soup bowls and
have plenty of French bread on hand. This is a meatless main course, serve
at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto
beans with smoked ham hocks.
"Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you
by Karen Mintzias

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

The right way to receive correction based upon Scripture is to be humble. The humble person welcomes every chance the Holy Spirit might be using to burn off the rough edges and forever make him more like his blessed Savior. The humble person doesn’t respond harshly, regardless of the criticism or the messenger, but is concerned with the content and takes everything with a grain of salt, considering it, praying about it and diligently seeks to determine where the correction, to whatever degree, is appropriate. God is given time to work in his heart. Energy and contemplation is placed on, “What is the Lord saying to me” and “how can I learn from these comments” as compared to, “How am I going to defend myself against this attack.” It is about not flying off the handle when corrected, but exercising self-control. Don’t we know that “God is opposed to the proud, but gives grace to the humble” (Jas. 4:6; 1 Pet. 5:5). You see, when we run away from even the slightest hint of criticism, we forfeit the very means by which the Lord wants to use to make us more godly.

Randy Smith