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Randy Smith

It's increasingly common for Christians to ask one another the tough questions: How is your marriage? Have you been spending time in the Word? How are you doing in terms of sexual purity? Have you been sharing your faith? But how often do we ask, 'How much are you giving to the Lord?' or 'Have you been robbing God?' or 'Are you winning the battle against materialism?'
Randy Alcorn

Burgoo

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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Poultry, Beef 20 Servings

INGREDIENTS

3 lb Chicken
2 lb Beef shank cross-cuts
12 c Water
1 tb Salt
1/4 ts Black pepper
6 sl Bacon
56 oz Tomato
1 c Potato; peeled & cubed
2 c Carrot; coarsely chopped
1 c Onion; chopped
1 c Celery; chopped
1 c Bell pepper; chopped
2 tb Brown sugar; dark
1/4 ts Dried red pepper; crushed
4 Cloves; whole
1 Garlic clove; minced
1 Bay leaf
4 Corn; fresh
32 oz Butter beans
10 oz Okra; frozen cut
2/3 c Flour

INSTRUCTIONS

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover, cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones, discard skin and bones. Cube beef and chicken. Set aside.
Cook bacon til crisp, drain, reserving drippings. Cruble bacon, set aside.
To reserved broth in Dutch oven, add cubed beef, undrained tomatoes,
potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves,
garlic,and Bay Leaf. Cover, simmer 1 hour, stirring often. Remove cloves
and bay leaf. With knife, make cuts down center of each row of corn kernels
and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra
to Dutch oven, simmer 20 minutes. Blend flour and reserved bacon drippings,
stir into stew. Cook until stew thickens. Salt to taste. Garnish with
parsley and serve hot with baking powder biscuits for a great meal.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 02, 1998

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