We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Game	4	Servings

INGREDIENTS

2		Ducks; quartered
1/2	c	Oil
16	sm	White onions; peeled
1	c	Sliced celery
1	c	White wine
1	c	Chicken broth
8		Mushrooms
1 1/2	ts	Cornstarch
1/4	c	Water

INSTRUCTIONS

Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In large
Dutch oven, saute onions in 2 tablespoons oil for 5 minutes. Add celery,
ducks and salt. Saute 6 minutes. Add wine and broth. Simmer, covered, 1
hour or until tender. In skillet, saute mushrooms in 2 tablespoons oil for
5 minutes. Remove ducks. Combine cornstarch and water; stir into gravy in
Dutch oven until thick. Add mushrooms. Serve with ducks.
MRS BIGELOW ROBINSON (JUDY)
LITTLE ROCK, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“St Valentine found true love – Jesus”