The Christian Right stands now at a crossroads. Our choices are these: Either we can play the game and enjoy the honor that comes from being players in the political arena, or we can become fools for Christ. Either we will ignore the silent screams of the unborn so that we might be heard, or we will identify with the suffering and speak for those who are silenced. In short, either we will speak for the least of these, or we will continue to sell our souls for a mess of political pottage.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Dutch	Soups &, Stews	8	Servings

INGREDIENTS

1	lb	Extra-lean ground beef
2		Eggs; beaten
1/2		Canned pimiento; chopped
1/3	c	Loosely packed cilanto leaves; chopped
2		Garlic cloves; minced
1/2	ts	Ground cumin
1/2	ts	Salt
1	ds	Pepper
2	qt	Beef broth
1	md	Onion; chopped
2	md	Carrots; diced
2	md	Zucchini; diced
1/3		Head cabbage; sliced
		Salt

INSTRUCTIONS

Mix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in a
large bowl. Mixture will be very soft. Form into balls about 1 inch in
diameter. Heat broth in a large pot or Dutch oven until boiling. Lower
meatballs gently into broth a few at a time. Bring to a boil again. Skim
foam from surface. Add onion, carrots and zucchini. Bring to a boil; reduce
heat. Simmer uncovered 25 minutes. Add cabbage. Cook 5 minutes longer or
until all vegetables are tender. Taste and add salt if needed. Makes 8
servings.
Recipe by: from Antonio's in Los Angeles - The Suncoast News 2/5/92
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998

A Message from our Provider:

“Beauty: an act of God”