Steak And Kidney Sponge

We must not give a sexual image or impulse more than five seconds before we mount a violent counterattack with the mind. I mean that! Five seconds. In the first two seconds we shout, "NO! Get out of my head!" In the next two seconds we cry out: "O God, in the name of Jesus, help me. Save me now. I am yours." Good beginning. But then the real battle begins. This is a mind war. The absolute necessity is to get the image and the impulse out of our mind. How? Get a counter-image into the mind. Fight. Push. Strike. Don't ease up. It must be an image that is so powerful that the other image cannot survive. There are lust-destroying images and thoughts.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Meats	4	Servings

INGREDIENTS

		Stephen Ceideburg
3	T	Flour
		Salt and pepper to taste
1		Floured steak
1		Floured kidney
1		Onion, diced
1	T	Worcestershire sauce
2	T	Dry sherry
		Beef stock
1	T	Butter
2		Eggs
50		Milk
200	g	Self-raising flour
3/11		Courtesy Mark Herron.

INSTRUCTIONS

This is the no-fuss version great-grandma probably made on washing  day
when she hadn't the time to fiddle with pastry or pudding-making.
Though the dish spends a long time in the oven looking after itself,
it takes no time at all to make.  Put three tablespoons of plain flour
seasoned with salt and pepper in  a plastic bag and shake to coat with
flour. Transfer the floured  steak and kidney to a large casserole with
a lid and mix in one  onion, diced. Over the top pour 1 tablespoon
Worces- tershire sauce,  2 tablespoons dry sherry and sufficient beef
stock to reach the top  of the meat. Cover the casserole and bake in a
slow oven (140 degrees  C) for 3 hours.  Cream 1 tablespoon softened
butter or margarine, add 2 eggs and 50 mL  milk and dredge in 220 g
self-raising flour. Mix to a soft dough,  turn out onto a floury
surface and with floury hands pat out to the  same dimensions as the
interior of the casserole. Place the sponge  dough on top of the steak
and kidney, press well around the sides of  the casserole and cook for
a further half hour with the lid on. Cut  the sponge into wedges and
serve on top of generous amounts of steak  and kidney.  Posted by
Stephen Ceideburg  From an article by Meryl Constance in The Sydney
Morning Herald,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 108 Calories From Fat: 47 Total Fat: 5.3g Cholesterol: 100.6mg Sodium: 79.3mg Potassium: 126.8mg Carbohydrates: 8.9g Fiber: <1g Sugar: 1.8g Protein: 4.1g