Let us never surrender our judgments or our consciences to be at the disposal and opinions of others, and to be subjected to the sentences and determinations of men… It is my exhortation therefore to all Christians to maintain their Christian freedom by constant watchfulness. You must not be tempted or threatened out of it; you must not be bribed or frightened from it; you must not let either force or fraud rob you of it… We must not give up ourselves to the opinion of other men, though they be never so learned, never so holy, merely because it is their opinion. The apostle directs us to try all things and to hold fast that which is good (1 Thess. 5:21). It often happens that a high esteem of others in respect of their learning and piety makes men take up all upon trust from such, and to submit their judgments to their opinions, and their consciences to their precepts. This should not be so.

Samuel Bolton

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Vegetables		Shelf life, Shelf1	1	servings

INGREDIENTS

2	c	Buttermilk
3/4	c	Flour
1	ts	Salt
1/4	ts	Black Pepper
2	ts	Garlic Powder
1	ts	Cayenne Pepper
1	tb	Dried Basil
2	ts	Sage
1	lb	Pork stir fry strips; or pork loin meat
		; trimmed and cut
		; into 1/2 inch thick
		; strips
		Vegetable Oil for frying

INSTRUCTIONS

Combine the flour with the next 6 ingredients and mix well.
Dip the pork strips, one at a time, in buttermilk. Then, coat evenly on all
sides in seasoned flour mixture. Allow to sit 1-2 minutes so flour becomes
tacky.
Fry strips in 1 1/2 inches of vegetable oil for 2 1/2 - 3 minutes at 350
degrees until golden brown.
Serve hot with honey dijon cream sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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