Five young college students were spending a Sunday in London, so they went to hear the famed C.H. Spurgeon preach. While waiting for the doors to open, the students were greeted by a man who asked, "Gentlemen, let me show you around. Would you like to see the heating plant of this church?" They were not particularly interested, for it was a hot day in July. But they didn't want to offend the stranger, so they consented. The young men were taken down a stairway, a door was quietly opened, and their guide whispered, "This is our heating plant." Surprised, the students saw 700 people bowed in prayer, seeking a blessing on the service that was soon to begin in the auditorium above. Softly closing the door, the gentleman then introduced himself. It was none other than Charles Spurgeon.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains, Dairy		Jude2	4	servings

INGREDIENTS

1	tb	First Choice olive oil
500	g	Tenderbeef steak; eg. porterhouse,
		; rump or schnitzel
1		Onion; sliced
2		Cloves garlic or 2 teaspoons Gregg's crushed
		; garlic
2	ts	Gregg's chilli seasoning
375	g	Paul Newman's Sockarooni Sauce
150	ml	Continental real beef stock
425	g	Edgell kidney beans; drained
190	g	Sancho tortilla chips
1/2	c	Grated cheese
		Country Goodness sour cream and parsley
		; to garnish

INSTRUCTIONS

Heat the oil in a saut. pan.
Slice the Tenderbeef into strips.
Add the beef, onion and garlic to the hot pan. Cook for 2-3 minutes
until golden.
Add the chilli and saut. for 30 seconds, then add the sauce, stock and
kidney beans.
Simmer and stir for 15-20 minutes until tender and enriched.
Transfer to a serving dish/dishes. Place the chips around the dish,
sprinkle with cheese and grill until melted.
Add the sour cream, parsley sprigs and serve.
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Converted by MM_Buster v2.0l.

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