Many Christians feel defeated in their prayer lives. To pray even five-to-seven minutes seems like and eternity, and their minds wander much of that time. 'I guess it's me,' many conclude. 'I'm just a second-rate Christian.' No, if you are indwelt by the Holy Spirit and generally seeking to live in obedience to God's Word, then the problem likely isn't you, but your method... Let the words of Scripture be the words of your prayers... By praying through a passage of Scripture, you'll find yourself praying about most of 'the same old things,' but in brand new ways. You'll likely be able to turn to any part of the Bible and pray through it.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Sauces, Vegetables, Beef	6	Servings

INGREDIENTS

3	tb	Butter
3	tb	Unbleached Flour
1 1/4	c	Brown Stock Or Beef Bouillon
1/4	lb	Mushrooms, Minced
1/4	c	Chopped Shallots Or Scallions
1/4	c	Red Wine
	5	minutes.

INSTRUCTIONS

One you know how to make this sauce, you will want to put it on top of
everything.  Steak, roast beef, meat loaf, hamburgers, veal, chicken,
turkey, pot roast, baked potatoes, egg noodles--the list goes on. The wine
and the shallots especially bring out the flavors of meat and poultry. This
sauce will keep in the refrigerator for up to two days. Rewarm over low
heat before serving.
Freshly Ground Black Pepper To Taste
Melt the butter in a small saucepan over medium heat. Remove it from the
heat and whisk in the flour a little at a time until smooth. Return to low
heat and, stirring constantly, cook until mixture turns golden brown, about
Gradually add the stock, stirring until thickened, about 5 minutes. Pour in
the mushrooms, shallots, and wine and combine. Heat through and add pepper
to taste.
Yield:  About 2 cups of sauce
From The Complete Book Of Sauces by Sallie Y. Williams

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